Kandy, Sri Lanka
Season: January & February season
Availability: In Stock
- Tasting Notes
- Brewing Instructions
Tea was not grown on the beautiful island of Sri Lanka until the 1870s when leaf rust dessimated the coffee industry. Sri Lanka’s climate and unique geographic features enable the production of an astonishingly diverse and vast range of quality teas. There are 3 main tea categories determined by elevation - low, mid and high grown – all with their own unique characteristics. Nayapana is mid grown at 3,000 feet, near the ancient capital city of Kandy. The misty air and fertile soil yields a tea with a rich, deep strength and a rosy red colour. At Dorothy’s Teas we are dedicated to only buying during the dry season (January to March), when the leaf flavours are at their best, exacerbated by the lack of moisture and restricted growth.
The brown curled leaf releases an enticing aroma of dried fruit and roasted wood. The infused bright copper cup gives off notes of Christmas cake and caramel. On sipping, the liquor unfolds with warm malty notes and a gentle, satisfying astringency, ending with a hint of clover honey. Nayapana is a fabulous example of a seasonal, mid-elevation tea from Sri Lanka, sought after for its exquisite full flavour.
Red meats, curries, strong hard cheeses. English breakfast
By the cup using an infuser: - 2.5g / 1 tsp / 200ml / 100c/ 3-5 minutes.
By the tea pot: Warm the pot. Allow 1 teaspoon/ 2.5g per person and one for the pot. Heat freshly drawn water to boiling point and pour briskly over the leaves. Stir and leave for 3-5 minutes.
Brew by the cup using an infuser or brew using a teapot and strainer
Tea leaves and buds.