• 2025 Ceylon Kenilworth loose leaf black tea – Grade OP1
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Ceylan

Ceylan

Corsé avec des notes naturelles d'agrumes. Une feuille noire et nette montrant du caractère et de la profondeur dans le sens classique des thés de Ceylan. Il ne s’agit pas d’un profil unidimensionnel comme la plupart des Ceylan peuvent l’être.

Un excellent thé noir à boire, qui peut également contenir du lait lorsqu'il est infusé un peu plus longtemps.

Récolte 2022.

Classe OP1

£4.70 GBP
£4.70 GBP
Promotion Épuisé
Taxes incluses. Frais d'expédition calculés à l'étape de paiement.
Poids

Delivery & returns

As standard we offer a signed for delivery with Royal Mail. This means that you need to be in when the order is delivered - and as such it can be easier to list a daytime address such as work as the Shipping Address.
The signed for option that we prefer for our deliveries, allow us to track the consignment should we want to know its whereabouts.

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Full Description

Grown at the Kenilworth Estate in Sri Lanka, this single-origin black tea reflects the estate’s careful plucking and skilled processing. The wiry, well-rolled leaves open into a liquor that is bright and full-bodied, with hints of citrus and a clean finish that lingers pleasantly on the palate.

Unlike some Ceylon teas that can be one-dimensional or overly brisk, this harvest offers balance - body, character, and a touch of natural sweetness. The medium to high elevation terroir contributes to the tea’s nuanced profile, providing both clarity in the liquor and depth of flavour. The tea can be enjoyed on its own or with a small splash of milk when brewed a little longer.

Ceylon is ideal as an everyday tea for those who value clarity, structure, and consistent quality in the cup. Its well-defined character makes it versatile for all-day drinking, whether in a simple morning infusion or a more leisurely afternoon brew

Origin

This single-origin Ceylon black tea is grown at the Kenilworth Estate in Sri Lanka, a region renowned for producing teas with clarity, structure, and well-defined character. The estate’s gardens are situated at medium to high elevations, where the combination of fertile soil, abundant rainfall, and a warm, humid climate encourages the development of leaves with natural complexity and subtle citrus undertones.

The estate is carefully managed to maintain the health and consistency of the tea bushes. Pluckers select the youngest, most tender shoots, which are prized for their ability to produce a liquor with body, clarity, and layered flavour. Kenilworth’s location and cultivation practices also support sustainable growth and high standards of leaf production. These factors, combined with skilled local craftsmanship, result in a tea that reflects both its terroir and the expertise of the estate, delivering a cup that is bright, nuanced, and reliably consistent with every infusion.

Processing

Ceylon is a fully oxidised black tea. After plucking, the youngest and most tender shoots are carefully withered to reduce moisture content and make the leaves pliable for rolling. During rolling, the cell walls are gently broken, allowing natural enzymes to interact with oxygen and initiate oxidation, which develops the liquor’s colour, body, and characteristic flavour.

The leaves are then fully oxidised under controlled conditions to ensure the development of a bright, full-bodied cup with subtle citrus notes and a clean finish. Firing stabilises the leaves, preserving their structural integrity and aromatic compounds.

The final product consists of wiry, well-formed leaves classified as Grade OP1, a standard that reflects both leaf quality and plucking precision. This careful processing ensures consistency in liquor, aroma, and flavour, resulting in a tea that balances clarity and depth across multiple infusions.

Brewing guidelines

With Milk:

1.5g per 100ml. Boiling. 4 Minutes.

Without Milk:

1g per 100ml. Boiling. 3 Minutes

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