Tea: Vangedi Black

Grower: Beverly-Claire Wainwright

Origin: Ambadandegama, in Uva, Sri Lanka

Harvest Date: May 2014

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A unique tea processed in the homes of estate workers, once called "stolen tea" because workers would take the tea from the estates for personal consumption. It is now named after the "vangedi", a stone mortar used to grind the tea leaves. The leaves are ground by hand, oxidized, and fired, creating a strong, flavorful black tea. The sweet malt and citrus notes are a classic profile for afternoon tea.

How To Brew

Use 2 grams (around 1 teaspoon) of dry leaf for 8 oz/240mL of water.

Use filtered or spring water, and boil the water. Steep the leaves at 212F/100C.

Steep for 2 minutes. Leaves can be infused at least 3 times.

While these instructions are good to start with, we encourage you to experiment with the tea and develop your own brewing methods. Brew the tea as you like it!