錫蘭傳承散裝茶葉

The dry leaves are so dark and tightly rolled you can tell they've been handled with care, and the brew comes out a deep amber that smells like the highlands. It's a solid everyday black tea with enough backbone to hold up to milk, though I've been drinking it plain to catch the subtle notes.

The two monsoon seasons really come through in the cup—there’s a depth and roundness that I haven’t found in other loose leafs. I’ve been steeping it a touch longer than usual and it stays smooth, never bitter. This is going to be my daily morning ritual from now on.

Brewed my first pot this morning and the liquor came out a deep amber with that classic Ceylon briskness — you can really taste the two monsoon seasons in the body. It's smooth enough to drink black but holds up well with a splash of milk.