We believe that how you make your Ceylon tea is as important as the tea you use, so here are our tips:

- Use freshly drawn cold water
- Use water at a “rolling boil” (100?C)
- Use 1 teabag per cup or 1 teabag per person in a teapot
- Steep for 3 to 5 minutes (or to your taste)
- Very versatile - great with or without a touch of milk
- A light citrus character means it's perfect cooled and iced!
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Black tea, just like green tea, comes from the Camellia Sinensis plant.

- After plucking, the leaves are laid on drying trays & withered to remove some moisture and make more pliable
- The leaves are then rolled and may be cut
- "Broken" leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
- Oxidation is stopped by firing (with hot air) when the leaves are the right (brown) colour depending on the region
- The leaves turn black as they dry
... and finally, are sorted or graded by size

Black tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals

All natural ingredients:

- Black tea from Sri Lanka