Ceylon Tea, Broken Orange Pekoe
“…the tea fields of Ceylon are as true a monument to courage as is the lion at Waterloo”
– Sir Arthur Conan Doyle
Before 1972 Sri Lanka wasn’t Sri Lanka. It was the Dominion of Ceylon, which is where this tea originates and gets its name from. In fact, tea production is the fourth highest in the world in Sri Lanka and it accounts for nearly 12% of the country’s GDP. The first Ceylon tea plantation was founded 1867 by James Taylor, in Kandy, Ceylon. He named the plantation Loolecondera and it was a financial boon for him and for the East India Company.
The flavor is often described as bitter and somewhat astringent, though a persistent sweetness lies underneath it all for those looking for it. Ceylon orange pekoe loose leaf tea is best served with cream and sugar.
|Ingredients||Broken orange pekoe.|
|Product Style||Loose Leaf|
|Botanical Name||Camellia Sinensis|
|Shelf Life||2 years|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||Sri Lanka|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|