Kenilworth Ceylon OP
Kenilworth Estate produces again and again high-class teas with identic features: red-brown leaf, strong, full-bodied infusion, aromatic, spicy taste. Good with milk and sugar. Ceylon teas are frequently asked for as ‘Orange Pekoe’ (OP) a descriptive often associated with Ceylon teas. ‘Orange’ is from the Dutch House of Orange active in the early tea trading days and ‘Pekoe’ is Chinese for full leaf teas. Ceylon teas are often used in flavoured blends and it lends a pleasant taste to them without overpowering the flavour. The name Ceylon as held on because of it's popularity from the past. Very seldom if ever are these teas called 'Sri Lankan. Ceylon teas are one of my favourite black teas especially 4317, Kennilworth. Tea production is one of the main sources of foreign exchange for Sri Lanka (formerly called Ceylon) Sri Lanka is the world's fourth-largest producer of tea. The humidity, cool temperatures, and rainfall of the country's central highlands provide a climate that favours the production of high-quality tea. The industry was introduced to the country in 1867 by James Taylor, a British planter who arrived in 1852
For most Black teas about a teaspoon per 8 oz. cup should be used. Unlike Green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. If you prefer a stronger cup of Black tea, use more tea in your infusion and steep for the suggested amount of time. The more delicate black teas, like Darjeeling, should be steeped for around 3 to 4 minutes. Broken leaf teas, which have more surface area, need less brewing time than whole leaves. Whole leaf Black teas, and Black teas typically served with milk or lemon should be steeped 4 to 5 minutes.
Black tea is a variety of tea that is more oxidized oolong, green, and white teas. Black tea is the flavour and contains the most caffeine because it longer. Both varieties of the Camellia species are Black tea: Camellia sinensis sinensis (also used white teas) and the Assamese plant, Camellia assamica, which has only been used for black tea in recent years has been used for Green.
In Chinese languages, Black tea is known literally tea", a closer description to the colour of the tea name Black tea could otherwise refer to the leaves after processing.
Processing of Black tea
than the strongest in is oxidized used to make for green and sinensis in the past, but as "crimson produced. The colour of the First the tea plants are picked either by hand or machine; then the tea is rolled and oxidized under controlled temperature and humidity. The tea is dried and sorted by grade (whole leaf, broken leaf, fannings and dust).
Chinese Black teas
Chinese teas are named according to the region of their growth.
Black teas without sweeteners or additives contain minimal quantities of calories, protein, sodium, and fat. Some flavoured tea with herbs and extra flavouring added may have less than 1 gram of carbohydrates. All teas from the Camellia sinensis tea plant are rich in polyphenols, a type of antioxidant.
DT teaspoon (2.5 grams) or tea bag per 8oz. cup
Fresh Water Boiling Hot
Steeping Time 3 - 5 Minutes