Ceylon black tea from the St Coombs Estate carries a bright, floral lift on the nose and a full body that fills out with lemon and honey notes. Milk suits it well, giving it a thick, rounded texture in the cup rather than dulling the flavour — the coppery, light-toned liquor holds up to it.
St Coombs sits in the Dimbula district, on the western side of the highlands. The garden dates to 1885 and takes its name from a small Scottish village near Fraserburgh. Since then it has built a name as one of the more consistent Ceylon producers, and its lots are a regular draw at the Colombo Tea Auctions, where they tend to fetch strong prices. Sri Lankan tea only got underway as an industry in the 1800s, yet the country now devotes roughly 4% of its land to cultivation and employs around 5% of its population in the trade. Ceylon teas as a category lean bolder than other black teas, and St Coombs is a good example of that character.
Tea & Coffee packs this one fresh to order at its Kent-based factory. An 8-oz cup holds around 45mg of caffeine, enough for a morning lift without tipping into jitters. Brew with freshly boiled water and let it steep for three to five minutes. It takes milk, sugar, honey or lemon comfortably, or drink it black to let the floral character come through unmasked.
