Tea:

Region:

Ceylon

Grade:   

Pekoe

Manufacture Type:  

Orthodox

Cup Characteristics:

A classic Ceylon tea. Light liquoring with hints of delicate floral notes. Dashes of astringency reminiscent of plum are sprinkled throughout the cup.

Infusion:  

Bright tending yellow

CERTIFYING BODY: IMO - Institute Fur Martokologie - Switzerland
CERTIFICATE NUMBER: CH-SCES 004
REFERENCE NUMBER: 9771/24/04

Information:

Koslande is one of the estates that we use in this Ceylon organic tea. In Sri Lanka terms it is a medium sized tea estate covering 160 hectares (406 acres). It is situated in the Haputale Mountain Range in the region of Uva. Uva and Nuwara Eliya are Sri Lanka’s highest elevation tea growing regions and are world renown for some of the finest teas in the world – especially when they are at their seasonal best (in Koslande’s case this is August).

The total annual crop (all leaf grades) is only 100 Tonnes of tea (this is enough to make about 4,000,000 cups of tea). Following are some statistics about the estate:


Number of Workers: 574 Number of Tea Bushes: 1, 568,506
Estate Mgr: Niran Illankone Average Age of Bushes: 75% are older than 75 years
(Mr Illankone is married with 2 children and his eldest son attends school in a town called Bandarawela)

The estate is covered by 3 different organic certifying bodies – IMO of Switzerland, Organic Farmers and Growers of the UK and Nat. Assoc. of Sustainable Agriculture of Australia.

In addition to being organic certified, Koslande is also a member of the Fair Trade Organization and has been a member since 1996. As of 2004 the Fair Trade organization has re-invested USD $15,500.00 into projects that directly benefit the workers. Some of the initiatives are: Providing 20 Propane stoves and 20 sewing machines to workers. The propane stoves had an immediate benefit to the 20 families which received these ‘cookers’ in that they did not have to go out and search for firewood. The sewing machines were part of a program to encourage the workers to earn additional income. During August of 2004 another 60 sewing machines are to be distributed to another 60 workers. Other projects that are being planned: New Latrines for 85 families, new roofs for 42 workers homes and upgrading two day care centers

Brewing Instructions:

Hot Tea Brewing Method: Use 2-4 teaspoons of tea per 4 cup tea pot (you vary the strength by the amount of tea used); pour in boiling water that has been freshly drawn. (Do not overboil the water as this will de-oxygenate the water and affect the flavour of the tea). Steep the tea for 2-7 minutes depending upon the strength of the tea desired. Stir the tea after 2 minutes (if you used boiling water virtually all the leaves will sink to the bottom of the tea pot), let it stand for another 1 to 5 minutes and then gently pour into your cup. Milk and a dash of sugar will help capture the character of the tea, but it is perfectly okay to consume this tea ‘straight-up’.

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.]: NB. This tea tends to ‘cloud’ or go ‘milky’ when poured over ice. This commonly happens with high quality teas.