Savor Sri Lanka’s fine history of tea with the Champagne of Ceylon! While many teas are comprised of a blend of leaves from different locations, this regional specialty is a single black tea from the Teardrop of India and certainly far from ordinary—a golden color in the cup and mellow in taste with a slight pucker nicely complemented by milk and white sugar.
Learn how to make “Ceylon Orange Pekoe” to enjoy at home!
water at a rolling boil (~212° F)
1 tsp tea leaves per 6 oz. water (standard teacup)