| ADD TO CART | ||
|---|---|---|
| 100 g | $10.58 / per cup $0.21 | |
| 250 g | $20.58 / per cup $0.16 | |
| 500 g | $31.16 / per cup $0.12 | |
| 1 kg | $58.80 / per cup $0.11 | |
The Dimbula district of Sri Lanka peaks in quality during the Northeast monsoons in January and February. As the northeast monsoon winds blow across the Bay of Bengal they become warmer and pick-up moisture during the 1500 mile journey to Sri Lanka. As the warm moist air rises into the cool mountain air condensation occurs and there is heavy rainfall on the eastern side of the island. The Western side gets very little rain but lots of sunshine. Dimbula is on the west side of the island and consequently being in the rain shadow the quality improves dramatically - cool, dry and bright sunshine.
Strathspey is classed as a high grown estate. In Sri Lanka they class a high grown as an estate where the mean altitude is between 4200 - 9000 feet above sea level. High growns provide superior flavor and the best quality because: cooler temperatures, generally better soil conditions, more sunshine, generally slightly less rainfall - These conditions cause the bush to grow more slowly and the goodness and flavor is concentrated in the new shoots. Compare this to the medium growns, which are tending flat with no life to the low growns, which are thick dull and stewy, verging on being unpleasant and harsh.
Information about Sri Lanka's Tea Industry:
-Tea was first planted in Sri Lanka by James Taylor in 1867 at an estate called Loolecondra.
-60% of the green leaf supplied to the tea factories comes from small holders (individually held farms).
-Average yield per hectare is 1200 kilos
Tea Type: Black
Country: Sri Lanka
Region: Dimbula
Grade: FP (Flowery Pekoe)
Altitude: 4000 - 5900 feet above sea level
Manufacturer Type: Orthodox (Traditional leafy)
Ingredients: Black tea
Cup Characteristics: A classic Dimbula tea. Bright coppery liquor with subtle astringency. A tea for sharing with friends.
Infusion: Reddish with golden yellow notes.
Brewing Hot
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste.
Brewing Cold
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1 1/4 cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional 1/2 serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
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