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Superior Decaffeination Process CO2 Water Process – the gold standard for decaffeinated tea: Chemical-free decaffeination using only water and carbon dioxide Preserves natural flavours unlike harsh chemical methods Retains antioxidants and beneficial tea compounds Gentle process that maintains tea’s original character 99.6% caffeine removal while keeping full flavour profile Ceylon Tea Excellence Premium Sri Lankan black tea with distinctive characteristics: High-grown Ceylon from Sri Lanka’s mountain estates Full-bodied flavour with bright, citrusy notes Rich amber liquor with excellent clarity Smooth finish perfect for any time of day Traditional Ceylon character maintained through careful processing Flavour Profile & Experience This decaffeinated Ceylon tea delivers exceptional taste: Deep, warm flavour with natural nuttiness Well-balanced – not bitter or astringent Versatile brewing – excellent hot or iced Perfect with milk for Hong Kong-style milk tea Great for iced tea – try with peach syrup for a refreshing treat Perfect For Evening tea drinking – enjoy tea without sleep disruption Caffeine-sensitive individuals who love black tea flavour Bedtime tea ritual – relaxing without stimulation All-day enjoyment – morning to night tea drinking Milk tea preparation – excellent base for chai and milk teas Iced tea recipes – perfect for flavoured iced teas Brewing Instructions Water temperature: 212°F (100°C) Steeping time: 3-5 minutes Tea amount: 1 tsp per 8oz cup Serving suggestions: Excellent plain, with milk, or as iced tea base Ingredients: Pure black tea (decaffeinated using CO2 water process) Available in 50g, 100g, and 250g sizes – perfect for daily decaf tea lovers and evening tea rituals. Customer Testimonials ⭐⭐⭐⭐⭐ “Wonderful taste!” – Johnette Baldwin (Verified Purchase) ⭐⭐⭐⭐⭐ “This tea is great for making Hong Kong style milk tea close to bedtime. The flavour is deep and warm, with a tasty nuttiness that goes great with milk… Very clear that the decaffeinating process did not affect the flavour at all.” – Alex Chau