High in Sri Lanka's hill country, the tea gardens that produce this leaf sit between 1,000 and 2,000 metres, where cooler, misty air slows the growth of each leaf. That slower pace gives the plant more time to build flavour, and it shows in the cup: a smooth, thick black tea with a citrus and lemon edge, honey underneath, and a briskness that carries through to a coffee-like depth. The leaf itself is wiry and reddish, a result of the fertile soil, regular rain, and the daily shift between bright sun and mist that these upland gardens see.
It takes milk well if you like it that way, and the natural sweetness means honey suits it better than sugar. Brew it with water just off the boil, around 95°C, and give it about four minutes to steep — shorter for something lighter and more aromatic, longer if you want a fuller, stronger cup. Use freshly boiled water rather than water that has sat and gone flat, since that keeps the flavour brighter. Like most Ceylon teas, it carries a moderate amount of caffeine, noticeably less than a cup of coffee, which makes it a reasonable choice for an afternoon cup rather than just first thing in the morning. Strain the leaves out before drinking, and adjust the amount of tea and the steep time to taste — a little more leaf if you prefer a stronger brew.
