Straight ・ Uva
Uva
Rich and invigorating flavor with a fragrant aroma. One of the world's three great black teas.
- Origin
- Southeastern Sri Lanka
- Liquor color
- Bright Red
- How to enjoy
- Best enjoyed as a milk tea
About Uva
Grown in the highlands of southeastern Sri Lanka, it is one of the world's three great black teas alongside Darjeeling and Keemun. The dry seasonal winds that blow during the quality season (around July to September) create a unique invigorating aroma likened to menthol and methyl salicylate, known as the Uva flavor. It has a robust body and astringency, making it a great match for milk.
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 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.
A general guide to brewing black tea. Adjust to the tea and your taste.