Good Morning – Gift Tea Tin 140g
This is more than tea – it’s a lifestyle. This Ceylon black tea is a staple in any English breakfast, hence its name: English Breakfast. It’s made to provide the energy for your day and, of course, to taste great. Which in this case means fruity, slightly sweet and most importantly strong enough to wake you up. Add a splash of milk and make yourself a toast with jam to start you day like a proper Englishman.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 23. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 23. 7. | 4,90 € |
Ingredients
100 % Black teaBrew & Taste
This tea is made to complete a proper English breakfast; it’s a beautiful golden color and its aroma is pleasant and fruity. The blend of premium Ceylon teas is distinctly intense and pleasantly bitter, but with a lingering fruity taste. Nothing better to start your day.
Origins
Did you know that in Ceylon, tea trees have almost replaced cinnamon? Not entirely, but they make up a great chunk of the island’s export – a full 2% of GDP and seven billion dollars a year. In the late 18th century, Sri Lanka was famous for growing cinnamon, but this proved unprofitable, so local farmers switched to coffee. Demand was high, but due to a fungal disease that nearly wiped out the cultivated coffee plants. And this incident made way for tea. In 1867, the first tea plantation was established in Loolecondera and soon the popularity of tea grew, traders had their hands full, and a strict quality control was established. So much so that in 1934, Ceylon passed a law banning the export of poor-quality tea.
Sri Lankan tea is highly valued in the world market. The main areas where it’s grown today are Kandy, Nuwara Eliya (in the Central Province), Badulla, Bandarawela and Haputave (in Uva Province), Matara and Mulkigara (in Southern Province) and Ratnapura and Kegale (in Sabaragamuwa Province).
Tea plantations are mostly a family businesses. It’s usually harvested from January till September; at the beginning of the year, the harvesters go to the mountains in Dimbula, in February tea is harvested on the southern coast, and by March in the Kandy and Nuwara Eliya areas. In June, the harvest begins in the Uva area and lasts until September. The harvesting of the tea leaves is entirely on the shoulders of women and girls, and young girls are not allowed to go to the plantations until they are eleven years old. Near to no machines are used in the process. Ceylon is one of the few countries where tea is still harvested primarily by hand. A single tea harvester hands over 15-20kg of tea a day. After the leaves are wilted, they are twisted and rolled to break their structure. This is in preparation for fermentation, which takes place in a warm and humid environment. When the natural fermentation process is complete, the resulting black tea is dried and sorted.
Find out more about this tea here.
