Teas from the highest region on the island are often described as the “champagne” of Ceylon teas. The leaf is gathered all year round, but the finest teas are made from that plucked in January and February. The best teas of the area give a rich, golden, excellent quality liquor that is smooth, bright and delicately perfumed.
Bright brisk flavour and wonderful perfume.
Good at any time of the day with a little milk.