For even more detailed information on these estates please click the button on the front page Teas & Estates .
Brewing: For black teas we recommend that freshly
drawn water is used and allowed to proceed to the point of boil when the kettle
begins to vibrate with the first bubbles. On the way to boiling use heated water
from the kettle to warm the pot, cup or mug. Place the required amount of leaf
in the receptacle to be used and at point of boil pour the water from the kettle
with some force into the leaf causing a swift swirling action. Then stir from
top to bottom to ensure no leaf is sticking to the bottom of the receptacle
and allow to brew. Allowing the kettle to proceed to the automatic
click off drives out the oxygen from the water and produces a flat lifeless
water, it is best to allow the kettle to bubble for a short while and then pour.
Water Quality: Water quality is vitally important for brewing proper teas. Many of the modern blended teas contain CTC leaf to boost colour and also contain high levels of crushed stalk fibre to counteract water quality. Where fibre is high then the tea quality is very low. It is always best to use water filter jugs unless you live in areas such as Cumbria or Scotland and even there Chlorine can be a problem. With the low water quality in the mains many people buy a suitable bottled water for drinking purposes and it is therefore not a big step to use such water for brewing teas and as a result you will enhance the clarity and life of such quality teas. Water quality is becoming more and more important for brewing of Coffees and teas. Teas were never invented by the Chinese to be strong but to be delicate and develop aromas and flavours. Modern CTC and constant rotovaning of teas produces teas with high caffeine levels which have affected some consumers and led many doctors to suggest avoiding tea or coffee. Stick to the Traditional large leaf twist rolled teas and caffeine is less of a problem.
ICED TEA: Brew at double strength and pour into a glass or glasses filled with ice.
Tea with milk: For teas with milk brew 3 - 5 minutes to your palate requirement. Areas with hard water may need an extra minute to extract flavour. If you can possibly train yourself to teas of this quality and flavour level without milk this is a better way to drink such teas and you will discern the amazing variety of flavours. Tea without milk also is deemed to be better for you as regards full levels of antioxidants and teas ability to control body health systems. Even a tea like Brunswick can be drunk without milk if you brew with less leaf and a shorter brewing time say 3 minutes.
Teas without milk: We recommend reducing the normal
amount of leaf and starting with e.g. 2.5 teaspoons of leaf to 5/6 cup
pot. Brew for 2.5 to 4 minutes.
SINGLE ESTATE TEAS:
Brunswick B.O.P.F. & B.O.P.: We market both these grades from this estate. The B.O.P.F. leaf is a smaller grade than B.O.P. which is the most popular drinking grade for intense flavour. B.O.P.F is used in tea bags of supreme quality producing liquors that are as close to loose teas as possible in character. We also have it available as a loose tea for blending with B.O.P. leaf as traditionally practiced on the estates for internal drinking. Brunswick is a very popular tea indeed and is used as a house tea in very discerning establishments.
Christler's Farm high grown O.P. 1: Being a high grown O.P. 1 made in the high quality season, it is noteworthy that the leaf will usually appear slightly reddish in character. Only the low grown teas exhibit the sometimes preferred black sheeny look. The reddish tinge is responsible for the flavour character of this high grown.
Hellbodde Estate: As with Melfort this sister estate is in an area associated with the start of the plantations which were then coffee. Gampola and Dolosbage were perhaps the earliest estates. Col. Bird (later Byrde) started close to Gampola and then moved on up to the historic Peacock hills as they are known. The estate has a magnificent view of the Kotmale Hydro dam. We have chosen to supply a BOP grade from this estate which accompanies the Melfort FBOP but the BOP is more intense.
Mahagastota or Lover's Leap F.B.O.P.: Ideal tea for
drinking without milk. A Ceylon Darjeeling type. Lover's Leap is a division
that we take leaf from within this group which was once an independent
estate. To access the full story of Lover's Leap enter Mahagastota estate's
detailed information using the 'Teas and Estates' button for the main site.
Like our Uva teas this manufacture is made during the night to develop the aromatic
oils and the leaf at this time of year appears greener from the different manufacture
that we exert on leaf in the dry quality season.
Geragama (Medium): Situated in a district West of Kandy in a region famous for the early coffee estates in the 1800 s. On the route that tourists can take to the higher regions in Nuwara Eliya. The estate has a visitors shop. The region produces good red liquors and the teas have some body to them from this medium elevation area.
Uva Seasonal Best Dark and Uva Seasonal Best Light: Both
are from the famous Uva district and indeed from the same famous Malwatta valley
slopes. Uva Light being at the higher Northern end of the valley produces a
world famous light liquoring aromatic brew which receives the highest prices
of any conventional teas in the island in the season. Uva Dark is at a lower
elevation & produces a redder coloured liquor that will balance milk if
required. The character for both these estates comes from the hot Cachan wind
only in the months of July/August (the season).
Uruwala Estate: This is a superbly managed family estate in the low country area between the South Western slopes of the central tea highlands and the sea. The estate is just inland from Matara on the sea and close to the protected Sinha Raja rain forest (Jungle), where an elephant reserve has been established. The estate was also known for having the only known lady tea-maker a few years ago in Tamara Wanigasekera. The estate has developed a world wide reputation for the quality of its leaf from very disciplined plucking. It regularly obtains the highest price in the region. This lowland area has always produced very black leafy teas from lighter rolling possible at this altitude. Black OP 1 s are much sought after from this region. The teas have some body to them and they have variously described tastes of dryness and Honey or Caramel or rich and spicy. The bushes react to the greater photosynthesis possible in this very humid hot and sunny region. Other specialist very tippy teas are available through us to special order, from other estates such as New Vithanakande.
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