Fully oxidized tea leaves for a robust cup.
Feb 10th 08 9:26 pm
Joined: Dec 21st 06 4:33 am
Location: Gainesville, Florida
I recently got a sample of a Vithanakande Estate Ceylon from the Ratnapura region of Sri Lanka, a low area. I have found it to be a stunning alternative to the problematic Assams I keep going through.Chip wrote:I am partial to high grown Ceylons vs the ordinary Ceylons. High grown almost always has more character.
And I must say I find none of the usual exaggeration in that description. It's not at all like the lemony, light high grown Nuwara Eliya Ceylons. It brews to a dark red color and I found it to have a little more citrus than an Assam and not as malty, but a similarly "big," strong full flavor.The vendor wrote:a complex tea that seems to combine ... traits of Ceylons, Assams, and ... China Black (such as Golden Monkey). Medium bodied with fruity, biscuity and honey-chocolate notes.
I wouldn't suggest it particularly for iced tea (which I don't drink). For any given tea it seems like there is someone out there who likes to ice it. Of course, Ceylons seem to be the most usual choice.
Feb 18th 08 7:44 am
Joined: Jan 11th 07 9:13 pm
Location: SF Bay Area, CA
I would imagine it would, but the trick is finding some. I don't think i've seen Castleton SFTGFOP yet.Scruff McGruff wrote:Actually, it's quite good.Pentox wrote:I wonder what kind of an iced tea some Castleton Darjeeling SFTGFOP would make. j/k.
I don't usually make tea with the intention of icing it, but if I have some that cools because I get sidetracked, I'll throw some ice in there. Iced darjeeling is great, IMO.