Country of Origin: Sri Lanka
Region: Uva - Bandarawela
Shipping Port: Colombo
Grade: FP (Flowery Pekoe)
Altitude: 4000- 4500 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Seasonal tea with a refreshing astringent flavor that is almost dry (to taste).
Infusion: Tending bright with golden yellow highlights
Ingredients: Luxury black tea.
The Uva district of Sri Lanka peaks in quality during the Southwest
monsoons from July to September. As the monsoon winds blow across the
Indian Ocean they pick-up moisture during the 3000 mile journey to Sri
Lanka. As the warm moist air rises into the cool mountain air
condensation occurs and there is heavy rainfall on the western side of
the island. The Eastern side gets very little rain but lots of sunshine.
Uva is on the east side of the island and consequently being in the
rain shadow the quality improves dramatically.
The pungency that this tea exhibits is particular to this
district. High grown, in that its bushes
grow in a band between 4000 - 4500 feet above sea level.
Teas that come from high grown estates provide superior flavor and the
best quality because: cooler temperatures, generally better soil
conditions, more sunshine, generally slightly less rainfall - These
conditions cause the bush to grow more slowly and the goodness and
flavor is concentrated in the new shoots.
Hot tea brewing method: Bring freshly drawn cold water to a rolling
boil. Place 1 teaspoon of Aislaby for each cup into the teapot. Pour the
boiling water into the teapot. Cover and let steep for 3-7 minutes
according to taste (the longer the steeping time the stronger the tea).
Even though milk and a dash of sugar help capture the floral character
of this tea, it is perfectly acceptable to consume this tea
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of
tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly
boiled water over the tea. Steep for 5 minutes. Quarter fill a serving
pitcher with cold water. Pour the tea into your serving pitcher
straining the leaves. Add ice and top-up the pitcher with cold water.
Garnish and sweeten to taste. [A rule of thumb when preparing fresh
brewed iced tea is to double the strength of hot tea since it will be
poured over ice and diluted with cold water]. Please note that this tea
may tend to go cloudy or ‘milky’ when poured over ice; a perfectly
normal characteristic of some high quality black teas and nothing to