Blend ・ Ceylon Blend
Ceylon Blend
A blend of tea leaves from various regions of Sri Lanka. Clear and versatile.
- Leaf
- Various regions of Sri Lanka
- Liquor color
- Bright red
- How to enjoy
- Best enjoyed as straight, iced, or with milk
About Ceylon Blend
This all-rounder features a bright and clear liquor made from a blend of tea leaves from various regions of Sri Lanka (Ceylon). Its mild flavor makes it consistently delicious whether enjoyed straight, iced, or with milk. It embodies the classic taste associated with 'Ceylon tea' often served with a slice of lemon.
How to brew
Good tea comes down to three basics: the amount of leaves, fresh boiling water, and steeping time. Use about one teaspoon (3g) of leaves per cup, pour freshly boiled water at 95–100°C briskly over them, put the lid on the pot, and steep for 2.5–3 minutes. When the leaves circulate up and down in the pot (the 'jumping' effect), the aroma and flavor come out well.
- As a straight tea
- Enjoy the tea's natural aroma and liquor color. Steep for about 2.5–3 minutes; shorten it slightly if you find it too astringent. Pour out to the very last drop (the 'best drop') so the second cup keeps the same strength.
- As a milk tea
- Full-bodied teas pair well with milk. Use slightly more leaves and steep a bit longer (3–4 minutes) for a strong brew, then add room-temperature milk afterwards. Not overheating the milk lets the tea's aroma shine.
- As iced tea
- Brew strong with double the leaves, then pour all at once over a glass full of ice to chill it rapidly (the on-the-rocks method). Quick chilling prevents 'cream down' (the cloudiness that forms when tea cools) for a clear result.
A general guide to brewing black tea. Adjust to the tea and your taste.