Tea:

Region:

Ceylon, Sri Lanka  Nuwara Eliya

Grade:   

FP (Flowery Pekoe)

Manufacture Type:  

Orthodox

Cup Characteristics:

A full flavoury cup of tea tending bright - typically associated with its origin - Ceylon Tea.

Infusion:  

Bright and coppery.

Information:

We thoroughly scrutinize our decaffeinated teas to ensure that they stand up to Canadian Quality specifications. All of our decaffs are processed using the Co2 Process. The advantage of this decaffeination process is that no chemical solvents are used to remove the caffeine. Also, using the naturally occurring Co2 in a circulation process which carefully uses high pressure and temperature to extract the caffeine, the origin distinct character of the tea is retained in the cup. There is a slight change in the character of the tea due to the process but the end result is an uncompromising cup of tea with no chemical overtones.
We used Courtlodge estate for this estate decaff for several reasons: Courtlodge gives us the character we are looking for - a flavoury and satisfying tea; Courtlodge is one of the top Ceylon tea estates for quality ; we have visited Courtlodge and confirmed that they undertake proper manufacturing techniques, keep plucking standards high, and reinvest in the estate and its personnel; but most importantly we have found that Courtlodge estate tea retains it’s character under Co2 decaffeination processes much better than other teas we have tested.
Typically quality of the tea is judged by hundreds of the tea tasters around the world. On a weekly basis raucous lively auctions are held in various producing countries where world prices are set. Tasters are looking for similar characteristics, so in the matter of a few seconds the value of the tea is established according to supply and demand functions and quality gradients.
Courtlodge is in the Nuwara Eliya district of Sri Lanka. The estate has consistently produced some of the best teas in Sri Lanka over the years. The bright light liquoring tea has the point, astringency and lively flavour that has made “Ceylon” teas favoured the world over. The Nuwara Eliya district is in the central part of the island of Sri Lanka, straddling the ‘island divide’. In February the northwest monsoons create a rain shadow effect on the western side of Nuwara Eliya (the side where Courtlodge is situated) resulting in peak or seasonal quality during this time. The eastern side of the Nuwara Eliya district peaks in quality during August when the southwest monsoons create a rain shadow effect on the eastern side.

Sri Lanka’s is the largest single exporter of tea in the world. The country exports some 450 million pounds annually grown on half a million acres of land. Until 1869 Sri Lanka was principally a coffee exporter but a coffee blight wiped out the island’s coffee bushes. The area was replanted with tea by the British to serve to burgeoning tea market in Europe, Britain and the British colonies. During late 1960’s early 1980’s government ownership began to take its toll. There was little re-investment in upgrading of factories and maintenance of the bushes. As a result by the end of the 80’s yield per acre had fallen dramatically. Luckily this has not had an affect on quality for the high altitude tea estates. Lately there is a push to privatize the industry in order to improve yields and further improve quality. The industry is quite hopeful that this indeed will happen since thousands of jobs will be created and opportunities will abound the national entrepreneur.

Brewing Instructions:

Hot Tea 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.

Iced Tea 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.]