Description
Classic mild tea from broken Ceylon from the Dimbula region, Sri Lanka. Broken tea quickly gives a nice full black tea. The taste is somewhat malty and honey-like. The tea was introduced to Sri Lanka by the English. Ceylon is therefore very easy to drink in the English way - relatively strong and with milk. For that reason, a broken leaf is ideal because the tea quickly releases its color and flavor. But also with a drop of lemon, instead of milk, this tea can go well in a classic High Tea.
Tea from Sri Lanka
The teas in Sri Lanka are broadly divided into 3 categories: High-Grown, Mid-Grown and Low-Grown. In other words: the height at which the tea plantations are located largely determines the character of the tea. High-Grown Ceylon is considered the best tea and that is where our teas come from. Dimbula is located in the western highlands at an altitude of about 1100 to 1500 meters. Dimbula is one of the first regions in Sri Lanka, where people switched from coffee production to tea in 1870. A soft, harmonious tea is produced on the western slopes.
Kind
Black tea
Brewing advice
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| 12 grams/litre | 2-4 minutes | 90-100°C |
Brewing advice with milk
Make the tea a bit stronger: 1-1.5 tsp per cup (15-18 g/l), steep for 3-4 minutes in water at 100°C.
Heat the milk - not coffee creamer but regular - until it almost boils. First pour the tea into the cup, then add a splash of warm milk.
Traditionally with Ceylon tea comes warm milk.
Tea in First or Milk in First (TiF or MiF)
Because the porcelain used to be a bit more fragile than it is today, people often put the (cold) milk in the tea beforehand. If you then pour the hot tea afterwards, the cup will remain whole. But now that the cups can withstand the hot tea, there is really no reason to put the milk in first, although ... apparently there is still some discussion in England whether you should put the milk or the tea in your cup first. must do. That is sensitive.
Gourmets taste the difference!
Brand
Van Hilst Coffee and Tea
SKU
13795304