Tea: Vangedi Pekoe

Grower: Beverly-Claire Wainwright

Origin: Ambadandegama, in Uva, Sri Lanka

Cultivation: Natural (Organic, but no certification)

Harvest Date: May 2014

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Vangedi Pekoe is inspired by a traditional form of tea crafted by tea workers in their homes. Villagers would bring raw leaf material from the factories to make tea at home, using a stone called a vangedi to pound the tea leaves into fragments. The broken leaf material oxidizes quickly, resulting in a black tea that is easy to brew and robust.

The profile is robust and flavorful, with well-balanced notes of bright citrus, toffee, and savory wood. Takes well with or without milk, and can also be used for blending to add the signature Ceylon briskness to other teas. Because of the high surface area, the tea tends to steep quickly and with a strong flavor.

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Recommended Brewing Instructions: Use 1tsp (~2g) per 250ml cup.
Brew for 3 minutes.

Use 1tsp (~2g) per 250ml cup. Brew for 2 minutes.

- 195F for a smoother, lighter profile with citrus notes and a more mellow dark sweetness.

- 205F for a bolder, fuller profile with brighter citrus notes and more body and flavor.

This tea can be rebrewed up to 2 times, with hotter water and longer infusions.