The classics are classics for a reason. Ceylon tea is about comfort. I had memories of drinking this tea from several years ago. Back then, it literally dotted my tastebuds like a fine talcum powder.
The tea leaf itself is thin and wiry, yet fairly small.
I used the whole 6g sample to brew and made sure everything was steaming hot to extract as much tannin as possible. I did two steepings of 3 minutes each.
The result was a nice balanced tea that wasn’t bitter. Adjust the strength with a little water, if you need to.
Without milk, with sugar this tea has that little bit of tartness that you need from a black tea.
With milk, on the second steeping it moved closer to Assam.
I get some of that classic ceylon taste for sure.
This tea or Ceylon Supreme should be fine for a daily.
There are a lot of different Ceylon teas out there. For something different, go to a third party that sells a large number of Ceylons. But this should do for your daily cuppa. :)
If you take a look at this pic, you can see the brown twig like pieces that are from the tea leaf. In an ultra high grade OP tea these would be as long as possible and without any leaf attached. They would yield a most mild cup of Ceylon. It’s as much about factory prowess as growing conditions.
