Fully oxidized tea leaves for a robust cup.
Feb 10th, '08, 16:26
Joined: Dec 20th, '06, 23:33
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, 02:44
Joined: Jan 11th, '07, 16:13
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.