Black Tea Profiles

(Blended Black Tea)

Country of Origin:

Sri Lanka, Kenya,  India


Dimbula region in Sri Lanka, Kiambu region in Kenya, Mangaldia in Assam India

Shipping Port: 

Sri Lanka - Colombo,   Kenya - Mombasa,   India - Calcutta




Sri Lanka - 5200 ft,  Kenya - 5500 ft,  India - 1800 ft

Manufacture Type:

Orthodox  and CTC


Welawatte Estates, Kenya Tea Development Authority, George Williamson

Cup Characteristics:

Flavoury with medium body and delicate jasmine notes.


Bright with “Golden Ring”.


An annual tradition in Vienna is the Vienna Opera Ball.  During this time the well-heeled polish their medals, dust off 19th century and early 20th century military uniforms, and take to the dance floor with wives or mistresses who are bedecked in flowing evening gowns from a bygone era.  The best orchestra in the land is playing the Johann Strauss waltzes that made Vienna the music capital of the late 1800’s.  The River Danube flows gently past the windows of this classic evening transporting all to a mystic land of romance and chivalry.

This tea, with its hint of sultry jasmine reminiscent of romantic evening, transports one to this special event.  We recommend that this tea be prepared for special occasions with friends, quiet candlelight and Johann Strauss’s Emperor Waltz or Waltz of The Blue Danube softly playing in the background.

Hot brewing method:   Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).  Pour into your cup and add milk and sugar to taste.

Cold brewing method:   (to make 1 liter/quart):  Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water. ]