Straight ・ Kandy
Kandy
Mild astringency with a rich flavor.
- Origin
- Central Sri Lanka
- Liquor color
- Bright Red
- How to enjoy
- Best enjoyed as a variation tea or iced tea.
About Kandy
Known as the birthplace of Ceylon tea, the central highlands began commercial tea cultivation in the 1860s. Following the coffee rust disease, many farms transitioned to tea production. The tea has a gentle astringency and a rich flavor, with a bright, sparkling liquor. Its versatility makes it suitable for pairing with lemon, fruits, and spices.
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 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.
- As an arrangement
- Mild and easy to build on, it suits arrangement teas with fruit, herbs, or soda. Because its own aroma is gentle, it lets the added ingredients' flavors stand out.
A general guide to brewing black tea. Adjust to the tea and your taste.