Ceylon Orange Pekoe Kandy
Brew with fresh boiling water and infuse for 3 to 5 minutes
This fine quality Ceylon Kandy Loose Leaf Tea comes from northern Sri Lanka, formerly Ceylon. Teas from this region are usually described as “mid-grown” with the altitude of cultivation ranging between 650m and 1,300m (2,000-4,000ft). Most Kandy district estates lie on the western slopes of the nearby hills, so their taste is largely influenced by the ‘western quality season’, meaning that the best Ceylon Tea is produced during the first quarter of the year when cool, dry weather sets in across the region.
The range of flavour and profile depends on the altitude and whether the plantation is sheltered from monsoon winds, but most have a notably bold taste. Our Ceylon Kandy Tea is unique, on the other hand. It consists of a delicate flavour with lovely dark tea leaves. An Orange Pekoe, just like this tea, refers to tea buds that have had the opportunity to fully unfurl into tea leaves. It seldom contains tip, but is much larger than a Flowery Orange Pekoe (FOP). There are also health benefits to be had from consuming this beverage. Choose Ceylon Orange Pekoe Kandy for improved cardiovascular health and a reduced risk of developing Type II Diabetes. Perhaps better still, all Black Teas have metabolism boosting properties, so can help you to lose weight. There has never been a better time to try Ceylon Tea as the industry continues to grow.
Historically, the area that constitutes as Kandy is where it all started for the Ceylon Tea industry. The region and the city of Kandy (incidentally the regional capital) itself lie in the midst of the Kandy plateau. But though the capital is nestled in a relatively low-lying valley, the estates themselves are dotted about the surrounding hills in Nilambe, Hantane, Pussellawa, Gampola, and Hewaheta.
When Sri Lanka, then Ceylon, was under the rule of the British Empire, Kandy was recognised as the last surviving indigenously-ruled state on the island. It finally surrendered to British forces in the early 1820’s. By then, however, the rest of the island had long been ruled by Great Britain, but the cost of maintaining the military presence and infrastructure necessary to secure it was proving to be increasingly difficult. This gave rise to the birth of a new Ceylon industry.
Much to the surprise of many, it was coffee. Experiments with coffee had already begun during this period in an attempt to boost the economy and, in turn, help further British interests. In 1824, the fifth of Ceylon’s colonial governors, Edward Barnes, oversaw the expansion of the still-fledgeling coffee industry on the island. The plant had already been found growing naturally in what is today the Central Province of Sri Lanka, but large-scale cultivation throughout the early to mid 19th Century saw Ceylon transform into a coffee-growing hub.
Yet this was to be short-lived. In 1869, the first signs of a new plant disease, coffee-rust, appeared on a plantation in Madulsima. Over the course of the next decade, Ceylon’s coffee industry diminished greatly and was eventually wiped out. An alternative was needed, and quickly. And so Ceylon Tea came to be. Today, any tea classified as a “Ceylon Tea” must be manufactured entirely in Sri Lanka; it must also conform to strict quality standards laid down and administered by the Sri Lanka Tea Board. Even a blend that’s 95% Sri Lankan cannot be classified as a Ceylon Tea without these standards in place. These standards ensure quality, and in turn, ensure that every Ceylon Tea from The Kent and Sussex Tea and Coffee Company is nothing but the best.
Type of Tea: Loose Leaf Black Tea.
Origin: The Kandy district, Central Province, Ceylon (present-day Sri Lanka).
Brewing Instructions: Brew using freshly boiled water and infuse for 3 to 5 minutes.
How to Serve: Enjoy almost any accompaniment from lemon to honey to milk to sugar.
Tasting Notes: Deep malty notes are first to hit the palate followed by delicate if slightly sweet undertones.
Colour in Cup: Ruby-coppery liquor, light in tone.
Health Benefits of Ceylon Tea: It’s a common misconception that Black Tea has a negative impact on oral health. In fact, it’s quite the opposite. New research has surfaced as part of a collaborative study conducted in conjunction with the College of Dentistry at the University of Iowa and the Institute of Odontology at Göteborg University in Sweden.
The results of this study confirmed that the Polyphenolic compounds present in Black Tea (including, of course, Ceylon Orange Pekoe Kandy) can kill or suppress cavity-causing bacteria from either growing or producing acid. Black Tea also affects the bacterial enzymes and prevents the formation of the sticky-like material that binds plaque to teeth.
Health PointsDetox, Hydration, Refreshing, Relaxing
Time of DayBreakfast, Afternoon