Ceylon Vithanakande Estate OP1 – Black Tea
Lowland Ceylon teas can surprise you. And those who try Vithanakande will be impressed by its long, carefully rolled leaves. They give away the precise handiwork and wonderfully elegant malt and caramel taste. This tea comes from the region of sun, humid tropical areas, and red soil. It's mild and elegant – qualities which have long made the New Vithanakande Estate gardens a respected producer of Ceylon tea.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 7. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 7. 7. | 4,90 € |
Ingredients
Brew & Taste
A cup of Ceylon Vithanakande Estate OP1 tea is a bright, coppery red color that's typical for black teas from Sri Lanka. The taste is strong yet not too heavy, with a beautiful balance and pure feeling. There are prominent notes of malt that gradually morph into notes of mild caramel and honey. The whole impression feels harmonious, it's undisrupted with astringency, and has a smooth aftertaste that stays long after you've finished the cup. It's a tea that's suited for focused sampling as well as a reliable companion during the day.
Origins
Sri Lanka, formerly known as Ceylon, is one of the world’s most respected tea-producing countries. Its Ruhuna region is one of the most notable in this regard. It's located in the southern part of the island, where tea plants thrive at lower altitudes, generally up to 600 meters. Unlike high-altitude plantations, this region enjoys a consistently warm, tropical climate, high humidity, and plenty of sunshine year-round. The soil is rich in iron and has a characteristic reddish hue – it is this very soil that provides the foundation for the fullness and strength of the local teas.
What varieties of the tea plant (Camellia sinensis) grow here? Mostly specialized ones, adapted to lowland conditions. In Ruhuna, the plants develop quicker, have larger leaves, and produce more polyphenol. This subsequently translates into the intensity of the infusion and its characteristic structure. Harvesting is done by hand using the traditional "two leaves and a bud" method, in which workers only pick the two youngest leaves along with the budding one. It is precisely this combination that ensures a balance between the tea’s strength and its delicacy.
The region’s unique atmosphere is enhanced by its proximity to the Sinharaja Rainforest, one of Sri Lanka’s most naturally diverse areas. This unique ecosystem influences the microclimate of the surrounding tea gardens: the air here is saturated with moisture, the heat is balanced by shade, and biodiversity supports the natural vitality of the tea plants. It’s not a detail you’d notice at first glance, but you’ll recognize it in the flavor.
New Vithanakande Estate is among the plantations that fully harness the region’s potential. An emphasis on precise processing, quality control, and traditional methods is a given here. The long, gently twisted OP1-grade leaves are crafted with the utmost care. And at the end of it all is a tea that combines the typical strength of lowland Ceylon with a surprisingly clean, refined character. Give it a try!
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
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3-5 minutes
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1 teaspoon for 150-200 ml
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Instructions for preparation
- Pour 150-200 ml of boiled water (100°C) per 1 teaspoon of tea.
- When brewing in a teapot, add 1 extra teaspoon.
- Covered, steep for 3-5 minutes, then remove the strainer.
