Ceylon Black

A clean, bright cup that takes milk gracefully or stands clear on its own: this is the black tea that anchors an afternoon. Ceylon black tea, grown in the cool hill country of Sri Lanka, pours a coppery amber with a brisk citrus edge and a smooth, lively finish. Drink it hot in the afternoon, over ice on a warm day, or with a splash of milk alongside breakfast toast.

Sri Lanka, long known by its old name Ceylon, has grown tea in its highlands since the nineteenth century, and the island gave afternoon tea one of its defining cups. The caffeine sits in the bright, moderate range, a genuine lift without the heavy pull of a stronger malt tea.

Single ingredient: black tea. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon of leaves per eight ounces of water. Heat fresh water to about 200°F and pour it over the leaves. Steep for three minutes, then remove the leaves. Use fresh leaves each time you brew.

Does it work hot and iced?
Both work well. For iced tea, brew it a little stronger, since the ice dilutes the cup, then pour it over a full glass of ice. Hot, it holds up to milk or stands clear on its own.

What does it taste like?
Brisk and bright, with a citrus edge and a smooth finish. It is a balanced everyday black tea, less malty than Assam and softer than a heavy breakfast blend.

What pairs well with it?
Buttered toast, scones, shortbread, or a slice of lemon cake. Its briskness cuts through rich, buttery bites and keeps the palate fresh.