Ceylon OP1 – Black Tea
Women in brightly coloured saris with big baskets filled with fruits and vegetables, ubiquitous music, cheerfull children in school uniforms and brightly painted stalls overflowing with mangoes, bananas, papayas... and across them, soothing rows of green tea trees. In the shade of tall greenery, day after day, they grow to give the world authentic black tea. Strong and fragrant. That's Ceylon.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 22. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 22. 10. | 4,90 € |
Ingredients
100 % Black tea Ceylon OP1Brew & Taste
Classic Ceylon tea with all the trimmings. It has a delicate, spicy taste and a vibrant copper color. It's astringent, just as black tea should be. On the other hand, it is pleasantly sweet, which balances the earthy taste perfectly. If you have a sweet tooth, like the Englishmen, you can tune it out with milk or a spoonful of sugar. Maybe even both.
Origins
Ceylon OP1 comes from the southwestern part of Sri Lanka (formerly Ceylon), which is on the coast. Its tea plantations, unlike others in Ceylon, are situated at lower altitudes, so the plants produce teas of distinctive flavor and strength. The Ruhuna region is irrigated by the southwest monsoon, has a mild climate and is criss-crossed by small rivers. The locals take advantage of the perfect agricultural conditions to grow not only tea but also many types of other exotic plants and trees. Thanks to the high quality of the soil, tea trees grow quickly, have long leaves and get a unique flavor during fermentation. Even though black tea has only been produced in Ruhuna since 1900, it is still favored by many experts. It(s popular around the world as a morning or breakfast tea.
The tea leaves are harvested by Ruhuna women several times a year. Ceylon OP comes from a late harvest and contains Orange Pekoe or leaf buds. These are plucked with the bellies of the fingers and handled very carefully, as mechanical damage would cause them to oxidize prematurely. When leaves are transported to the factory, they are left to wilt and then rolled. This distorts their cellular structure, which is crucial for the fermentation process. The oxidation of the enzymes, which is strictly monitored, takes place under set temperature and humidity conditions. That is how the tea acquires its intensity, color and aroma. The fermented tea is hot air-dried, sorted and packed into boxes.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
100 °C
|
3-5 minutes
|
1 teaspoon for 150-200 ml
|
Instructions for preparation
Pour 150-200ml of boiling water (100°C) per 1 teaspoon of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 3-5 minutes, then remove the strainer.
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