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Sri Lanka is the largest single exporter of tea in the world. The country exports some 450 million pounds annually grown on half a million acres of land. Until 1869 Sri Lanka was principally a coffee exporter but a coffee blight wiped out the island’s coffee bushes. The area was replanted with tea by the British to serve to burgeoning tea market in Europe, Britain and the
British colonies.
Graded STGFOP (Special Tippy
Golden Flowery Orange Pekoe), this tea has the highest proportion of
tips. The "special" means it also
uses the highest quality leaves in that classification. Sometimes there
will be a "1" at the end instead of the word special. To read more
about the Indian
grading system for tea, click here.
Ingredients: Black tea
Origin: New Vithanakanda Estate, Sri Lanka
Preparation:
212°F, 1 teaspoons per 8 ounces, 4 minutes
(How Much Should I Buy?)(Quantity pricing?)
Gene's Tasting Notes (about?):
When I first moved from other beverages to tea in the morning, my first
stop was black leaf tea purchased at food store. I went from Irish
Breakfast to English Breakfast to Darjeeling (with a brief visit to
Earl Grey) and to Ceylon. I added milk and I was happy. However, until
you’ve had a Ceylon of this quality, you haven’t really had Ceylon.
This Ceylon tea has an extra helping of the fruity, floral richness of
a fine traditional (for Europeans) black tea. The flavors bloom with a
teaspoon of half-and-half to make a special breakfast treat, but this
tea is also lovely on its own if not brewed too strongly. It is
smoother than other full bodied teas. If you are hosting high tea,
these leaves brew an impressive afternoon. |
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