This orthodox black tea comes from the Kiruwanaganga Estate, a low-elevation garden in the Deniyaya region of Sri Lanka's Matara District, Southern Province — a part of the island still often called by its old name, Ceylon. The garden is a substantial one, spread across ten divisions and more than 450 hectares, sitting at 300 to 700 metres. It specialises in mid-season harvests, and the growing conditions at that elevation are a big part of why the leaf comes out so bold and aromatic.
What makes this particular lot worth noting is the tip content. Orange Pekoe, as a grade, usually describes leaf picked once the buds have already opened, which normally means little to no silver tip in the blend. This one breaks that pattern and carries a noticeable amount of it, which is where the name comes from. In the cup, expect something strong, aromatic and full-bodied: a thick, coppery liquor, dark in tone, with sweet floral and honey notes running through it. Some drinkers also pick out a lemon or orange brightness at the edges. It takes milk without losing its character, and holds up just as well served black.
Tea & Coffee packs this tea fresh to order at its factory in Kent. An 8-oz cup carries roughly 45mg of caffeine, on the lower end for a black tea. As with Ceylon black teas generally, it has long been credited with a good supply of antioxidants, though that's a traditional association rather than a guarantee of any particular health outcome.
To brew it, use freshly boiled water and infuse for three to five minutes. From there, serve it plain, or add milk, sugar, honey or lemon depending on how you like your cup.
