Originating from the Assam province of North-Eastern India, it is the largest tea growing area in the world. Its popularity came in the 19th Century as it provided a different kind of tea to that enjoyed at the time.
Bold, brisk and known for its rich, malty and smooth flavour. It is complimented well with milk and sugar.
Originally Sri Lanka produced only coffee, until a fungus destroyed most of the crop, resulting in a need to diversify in the late 19th Century. It has since become one of the largest exporters of tea in the world.
Ceylon has a naturally sweet flavour and is complimented nicely by milk and / or sugar.
From the foothills of the Himalayan Mountains of North-East India, the clean mountain air, well distributed rainfall and well drained soil produce its muscatel character and flowery aroma. This tea is known as the “champagne” of Indian teas and by protection can not be grown or manufactured anywhere else in the world.
The tea is delicate, thin-bodied, flowery, musky and has a slight nutty aroma and taste that is best enjoyed on its own.