The Recipe |
|
There are many claims about the origins of English Breakfast tea. Traditionally, it is a medium to full-bodied tea for drinking in the morning. I wanted to create a perfumed, balanced blend. The Tea So I flew to Sri Lanka and cupped with gusto a line-up of dozens of Ceylon teas of different leaf sizes from different regions; selected by my tea taster extraordinaire. The first from Ceciliyan Estate, in the Kalawana district, which buys from 3000 small farmers, located around the fringe of a rainforest with a unique micro-climate that produces the rare caramelly aroma and flavour I found so remarkable. The second was rich and smooth from Needwood Estate, the first ever certified organic tea estate in the world, a slightly haunting place, high amongst the misty mountains in Haldummulla in the Uva region. Larger leaf Ceylon teas produce a light liquor, so I needed to add a leaf from a region with a reputation for body. Assam in Northern India, south of the Himalayas, was the perfect choice - known for the malty flavor and bright color of its tea. The winner was from Jamguri Estate, owned by the famous Ambootia company - an organic-in-conversion estate. These three teas, blended in just the right proportions produce my delightfully fragrant English Breakfast tea. What to Expect A balanced medium-bodied tea, with all the complexity and subtlety of 'pot tea'. Perfect for any occaision. Let me know what you think.
|