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“I was reaching for the Laoshan Black, but then I thought to myself, “Quit copying Sil”. So I looked around to see what I hadn’t drank for awhile, & this Ceylon was it. I’m not a huge ceylon...” Read full tasting note
“I’m working on blog stuff woot! I’m moving Oolong Owl from wordpress.com (freebie blogging site) to my own website with tons more control, space and freedom. I made a pot of this black, as it’s a...” Read full tasting note
“I had this earlier today and while it wasn’t a bad black, there are so very many more out there that I vastly prefer to this one. I like my black morning teas to be bold and robust and announce...” Read full tasting note
“First tea I am trying from the returned traveling tea box!!! It just felt like a Ceylon day, and I love me an estate Ceylon. This one is a lot more subtle than others I’ve had, there is absolutely...” Read full tasting note
Country of Origin: Sri Lanka
Region: Nuwara Eliya
Grade: FBOP (Flowery Broken Orange Pekoe)
Altitude: 6100 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: A top Ceylon tea estate. The cup is light with excellent flavor. Nuwara Eliya teas are called the
‘champagne of Ceylon’. Enjoyed any time of the day.
Infusion: Bright and coppery
Ingredients: Luxury black tea.
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 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.
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I enjoy Ceylons, and so when I got this sample ages ago from [b]Terri[/b] and it said “Champaign of Ceylon” I was looking forward to drinking it. I’ve brewed it both hot and cold, but either I haven’t had a chance to sit down and write a review, or steepster swallowed it. Anyway, Champaign of Ceylon it is not. Champaign of dryness and astringency, maybe. There is nothing of the lovely “teaness” of Ceylon, nor of its brisk and cheerful brightness. Great Ceylon tastes like TEA in all capitals, oftentimes with lovely fruit thrown in. This tea was boring, with no distinct flavour – just a muddy mixture of astringency, dryness and acidic flat tea.
If you hate Ceylons, this will reinforce your hatred of them. If you love Ceylons, I doubt that you will enjoy this one much.
Thank you very much for the sample, [b]Terri[/b]. There’s a box of tea on my table waiting to be shipped to you (and Sil) in September, once the post office returns to normal working hours (they are now on summer hiatus, and their hours are ridiculous).
Going to rummage in the tea cupboard after something delicious to wash this tea’s flavour away.
