Brisk and floral with candied orange
and gingerbread flavours
Central Highlands, Sri Lanka
Kedgeree, savoury pastries,
Picked by hand
Lover's Leap, Sri Lanka
Perched high in the Central Highlands, Nuwara Eliya is one of Sri Lanka's oldest and finest tea regions. In these misty mountain slopes and valleys, at altitudes up to 2000 metres, tea bushes grow interspersed with fragrant eucalyptus, cypress and wild mint. We selected this premium Pekoe from a single garden just below the famous Lover's Leap waterfall. Harvested after the cool northeast winds have dried the fresh leaf growth, the tea is bursting with crisp fragrance. We love this Pekoe's balance, showing off the quality of the leaves while expressing the fragrance of the Nuwara Eliya terroir.
Although only small, Sri Lanka is the world's fourth largest tea producing country thanks to its near-perfect conditions. Rugged and mountainous, Sri Lanka's teas (which are known by the country's colonial name 'Ceylon') are classified by the height at which they grow. Low-grown teas from below 600 metres are strong and full-bodied, while medium-grown teas from 600 to 1200 metres are more rounded. But for connoisseurs, only high-grown teas will do, like this blissful Lover's Leap. At over 1800 metres, the tea bushes grow slowly on the misty mountain slopes, creating truly elegant teas.
LEAF APPEARANCE:Black, brown and olive-green tender curls
AROMA:Freshly floral with fruit and spice nuances
LIQUOR:Amber-gold with coppery glints
TASTE:Candied citrus peel, stem ginger and sweet hay
THE ART OF PREPARATION
LOVER'S LEAP BLACK TEA
This is our recommended brewing guide, but by all means adjust to your own taste.
- Warm your teapot and cups with boiling water.
- Discard the water and add two level teaspoons of tea to your pot.
- Add 250ml / 9oz water (i.e. one teacup or small mug) at 100°C / 212°F.
- Place the lid on the pot and steep for three-to-five minutes. Stir, then strain the tea into your cup.
- Serve with a slice of lemon or splash of milk, as desired.