Kandy is where Ceylon tea effectively began, and this loose-leaf orange pekoe comes from estates scattered across its surrounding hills, including Nilambe, Hantane, Pussellawa, Gampola and Hewaheta, at elevations between 650 and 1,300 metres. That altitude shapes the character of the leaf: brewed, the liquor runs coppery and light in the cup, with a smooth, thick body carrying notes of lemon, orange and honey alongside milk, char and coffee. It comes across bold and full-bodied with a sweet undertone rather than anything sharp or astringent.
The region's history explains why it still carries so much weight in Ceylon tea. Kandy sits on a plateau in Sri Lanka's Central Province, with its capital tucked into a low valley below the estates. Under British rule it was the last part of the island to hold onto indigenous governance, surrendering only in 1815, after which it became a centre for coffee growing instead. That industry collapsed in 1869 when coffee rust disease swept through the plantations. Tea had already arrived by then: a Scotsman named John Dodd had planted the first Ceylon tea at Loolecondera Estate in Kandy years earlier, and his crop gave former coffee farmers something to fall back on once the blight hit. Kandy has remained one of the most respected tea-growing districts on the island ever since.
Tea & Coffee packs this one fresh to order at its factory in Kent. Black tea leaves like these carry a natural share of vitamins, minerals and antioxidants, which is part of why black tea has long been drunk as much for its warmth and lift as for its taste. Brew with freshly boiled water and give it three to five minutes to open up. It takes milk, sugar, honey or lemon well, or serve it black if you would rather taste it unadorned.
