2 oz. (25 cups) or 8 oz. (100 cups)
This is a unique pan-fired, hand-crafted tea that is part green and part oolong due to the unusually slow wither. It is also the hardest tea for us to get. Grown at an elevation of 3,300 feet, it has buttery caramel and citrus notes that layer with soft vegetal and fruity peach accents with a hint of mint.
Brewing instructions
Amount: 2 grams of loose tea per cup of water (a pinch)
Temperature: 175 ̊ (When small bubbles appear at the bottom of the pot)
Steep time: 3 minutes
About Our Sri Lankan Tea
Formerly called Ceylon, the island of Sri Lanka has produced some of the finest tea in the world for the last 150 years. While the tea industry survived Sri Lanka’s 30-year-long civil war intact, it has also bolstered the entire country’s continued economic recovery since the war's end in 2009.
Our Ceylon tea comes from Amba Estate, a small tea garden and organic farm nestled at 3,300 feet, high above the Ravanna-Ella waterfalls in the Uva mountains of Sri Lanka. Working with the local community, its 30 full-time workers produce a range of artisanal, hand-rolled teas. Amba’s products are made using local ingredients according to the season to create a unique combination of flavor, color and aroma. And unlike almost any other tea estate, Amba shares 10 percent of its revenue with employees. In a country recovering from a decades-long civil war, Amba has another rare distinction: Its staff is nearly equally split between Sinhalese and Tamil workers.
