|"Brisk, strong, and satisfying. A powerful brew."|
This tea would taste good with heavy food, like casseroles or dense cakes. It was as hearty as any coffee, with a similar viscosity. I used one teaspoon per 8 ounces of water. A normal tea drinker might prefer it a bit more diluted; perhaps one- half teaspoon per 8 ounces of water. Baily Tea's website recommends the stronger recipe, but then again, they deal strictly in Ceylon teas, grown in the hills and valleys of Sri Lanka. Chances are, they like their tea stronger than the average American.
Their website has a dearth of information about their teas. But here's what I learned about Ceylon tea from other sources:
Ceylon tea gets its handle from the name the British empire. They named the small island off the coast of India when they colonized it in the early 1800's. The island became the independent state named "Sri Lanka" in 1972, but suffered the instability of civil war until 2009. In 2010, the Sri Lankan government ruled to erase the name "Ceylon" from various departments and institutions, (like " The Bank of Ceylon",) because it was a leftover reminder of imperialism. Interestingly, the government decided NOT to change the name of their tea. "Ceylon" tea is the country's most famous export, and since the name was well-established in the marketplace, they figured it best to leave the leaves alone.
The more I learn about a tea's origins, the more grateful I am for this wonderful plant that has enhanced my life. All I have to do is toss some leaves into a pot and add the right temperature of water. Tea growers and producers plant and till and bend and pick and fire and roll and ferment and cut and taste and package. Tea workers in Sri Lanka have been doing all this amid war and terrorism and religious turmoil and regime changes and things I just couldn't dream of. It makes the flavor of this tea all the more amazing. I rate it a 9.
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