In some ways, Ceylon teas have gotten a bad name over time. Low grade teas from Sri Lanka (formerly Ceylon) were often used for teabags that were sold as a vehicle for milk, sugar and caffeine rather than being consumed for an extraordinary flavor experience. Now, that’s changing. More Sri Lankan tea farmers are producing better teas – and being recognized for their achievements. Our Ceylon Black Tea No. 1 is one of the greats to emerge from Sri Lanka. Dark brown, highly aromatic leaves brew into a coppery, bright brew with a citrusy, woody, floral scent. The flavor is deceptively simple. Each sip reveals new flavors of white flowers, stewed plums, lemon zest and cloves. The overall taste is smooth, but our Ceylon No. 1 also holds a light astringency that gives the flavor a beguiling spark and depth. The aftertaste of lactose sugar and mild astringency makes Ceylon No. 1 suitable for drinking on its own or sipping with a bit of milk, sugar, lemon or honey. Our Ceylon No. 1 is fantastic with breakfasts and brunches of all kinds. It’s also great with milk chocolate confections or cheesecake with lemon preserves.

Tea to Water Ratio 1:1. If you prefer a stronger flavor, use up to two grams of tea for each cup of water.

Water: Filtered water is best. Use water at 212ºF (fully boiling)

Traditional Steeping: 3 to 5 minutes

Flash Steeping: First, we run warm water over the tealeaves and pour it off very quickly. This removes any impurities and “awakens” the tealeaves for brewing. Then, we steep the tea – 35 to 60 seconds.