Origin: A low-country tea from Ratnapura, Sri Lanka

Lowland Tea: Unlike other tea growing regions in the world, many of the best teas in Sri Lanka are grown in the lowlands near the coast.

Topographically, this tea is grown in a virtual crucible fostering quick growth and lush, full leaves and tips.

Orthodox Processing: Orthodox Manufacture refers to teas which are hand-plucked and processed in smaller quantities and closely watched to maintain predominantly full, unbroken leaf.

Ceylon Silver Stripe is an orthodox tea produced from young leaf and tip bud, lightly withered and carefully rolled in a special, wooden base tea roller to maintain the leaf’s consistent color and shape.

Made with a lot of leaf tips, giving it a smooth refined flavor. It terms of a leaf grade, this is a FBOPF-Extra Special.

Silver Stripe: During processing, the edges of each leaf and bud curl inward revealing the slender mid-vein of the leaf which has turned a bright white-silver color.

Brewing Instructions:

Water Temp: 190°F (88°C)

Quality of Water: Best with Spring water

Quantity of Leaf: 1 tsp per 8oz water

Steep Time: 4-5 minutes

Infusions: 1

Ceylon teas are renowned for their full flavor and rich, fruity aroma. To accentuate these qualities, we recommend using higher temperature water, close to or just before boiling (190 – 200 F), with a proportion of one teaspoon of leaf per 8oz of water.

Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a flatter taste as opposed to a livelier one from slightly cooler water.

Steeping time can vary depending on whether you wish to drink with milk or without.

To drink without milk, 3 ½ to 4 ½ minutes is plenty of time to bring out a well balanced sweetness and astringency.

With milk, a slightly longer time is required, 5 to 6 minutes, to acquire enough astringency to balance the milk.