Black tea introduction

With the exception of Breakfast Blend all our other black teas are single estate origin manufactures made to our specific requirements at the estates.
Furthermore the manufactures are only developed for us in the two world renowned Ceylon tea Quality seasons. The first is February to March with the South West Quality dry season & cool ocean wind.
The second is the world famous Uva Quality Season from July to August with the coming of the cool Cachan ocean wind which contributes to the flavoury Uva teas at this time only.
These special weather conditions allow the Tea-maker to use all his skill to produce teas that will develop liquors of extreme quality where the brewed leaf in the cup has wonderful clarity, briskness or life in the cup and fully developed district flavours. EXPERIENCE THE PLEASURE THAT ' REAL' TEAS BRING TO YOUR PALATE.
LEAF GRADE (Size): Please note that our teas carry a grade on the pack. The smallest grade is B.O.P., a larger leaf grade is F.B.O.P and therefore a little lighter than a B.O.P. with the largest grades being P. & O.P. or O.P. 1 which exhibit even lighter liquors.
Always ensure that a kettle is filled with 100 % fresh drawn water that has not been boiled.
That the kettle is allowed to reach boiling point and then poured quickly over the leaf or tea bag.
Select the amount of leaf that suits your palate. If consuming without milk less leaf should be selected.
One minute after brewing stir to ensure all leaf is circulating and not stuck on teh bottom of the pot.
Allow to brew for the amount of time that suits your palate, T-sacs can be used to allow removal of the leaf.
I would always suggest that Ceylon teas are drunk without milk as this is a more healthy option but milk can added if required to many of them.