Kaley Glow

Quantity of tea leaves: 2 gram
Temperature of water: 95°
Infusion time: 5 minutes
Maximum number of infusions: 3 times

To fully enjoy the invigorating and warming cup of Kaley Glow, start by heating water to 95°C. The boiling temperature is suitable for black tea, perfect for extracting the rich flavours from the blend. Place about 2 grams of Kaley Glow into your teapot or infuser (about 250 ml), ensuring there’s enough space for the herbs to expand and release their flavours.

Pour the boiling water over the Kaley Glow blend, completely covering the ingredients, and let it steep for 5 minutes. The infusion time can be adjusted to personal preference, with a brief steeping period for a subtle taste and a longer steeping period resulting in a stronger flavour. For subsequent infusions, maintain the water temperature at 95°C to enjoy up to two additional brews. As you drink your cuppa, enjoy the rich, spicy notes balanced by sweet undertones.

For a traditional masala chai experience, bring water to a boil on the stove and add your Kaley Glow tea leaves. Let the tea simmer for a few minutes to fully release its flavours. Then, add milk and return the mixture to a gentle boil, allowing the tea and milk to blend seamlessly. Sweeten to taste with sugar, honey, or jaggery, and strain into your cup. If you’re short on time, a simple splash of milk in your cup still provides a delightful alternative.

Read more about how to brew a delicious cup of tea.

The dry leaves of Kaley Glow exude a fragrant mix of warm spices and citrus zest, with the rich scent of cloves and cinnamon complementing the brightness of orange peel.

When brewed, Kaley Glow transforms into a deep amber infusion, releasing a heady aroma of sweet, spiced cardamom and cloves. On the palate, the bold black tea offers a full-bodied, slightly malty base, perfectly balanced by the warming spiciness of cinnamon and cloves, while the citrusy lift from orange peel provides a refreshing finish.

Kaley Glow leaves a cosy, lingering warmth, making it a perfect companion for the festive season.

Sri Lanka, formerly known as Ceylon, is renowned for its rich tea heritage and ranks as the fourth largest tea producer globally. Tea cultivation began in 1867 when Scottish planter James Taylor introduced it to the island, quickly establishing Sri Lanka as a leading producer, especially known for its orthodox and CTC teas. After Sri Lanka gained its independence from Britain in 1948, the government nationalised the tea industry as it took control of the large estates and created a cooperative system for small farmers.

Today, a wave of artisanal tea production is emerging, reflecting a growing demand for unique, handcrafted flavours. The island’s central highlands, with their cool climate and fertile soil, continue to yield distinctive teas like Ceylon black tea, celebrated for its bold flavour and bright colour.

Founded in 2020, the Ceylon Artisanal Tea Association (CATA) is a collective of eight small-scale tea farmers dedicated to producing unique, handcrafted teas that reflect the diverse terroirs of Sri Lanka. From the hills of Uva and the Knuckles to the highlands of Dimbula and Nuwara Eliya, each member brings a distinct regional flavour to the table.

CATA aims to showcase the diversity of Ceylon tea on a global scale while improving the livelihoods of tea farmers and workers through sustainable practices and fair income distribution.

Kaley Tea is a distinctive tea garden nestled in a rural village in Sri Lanka’s southern lowlands, near the vast Sinharaja rainforest. Surrounded by lush forests and nourished by natural streams, the garden benefits from a unique terroir shaped by alternating sunshine and tropical monsoons.

Kaley Tea is crafted with a deep commitment to sustainability, using seeds sourced from 100-year-old wild tea trees and grown organically alongside diverse crops in a regenerative forest setting. Skilled artisans handpick the finest leaves, which are then naturally wilted by the forest winds, creating exceptional teas with rich health-giving properties. Kaley Tea also prioritises community welfare by improving living conditions for workers, supporting local education, and preserving 23 acres of rainforest as part of its holistic approach to tea cultivation.

Read more about Ceylon Artisanal Tea Association.

Kaley Glow is a handcrafted Sri Lankan black tea, expertly blended with festive spices.

The production process begins with the careful hand-picking of tea leaves, followed by meticulous withering to reduce moisture and enhance flavour concentration. The leaves are then gently rolled to initiate oxidation, developing the tea’s deep and multifaceted taste.

After oxidation, the tea is expertly dried to lock in its distinct profile, preserving the unique flavours and aromas of the terroir. Finally, Kaley Tea artisans blend the black tea with cardamom, cloves, orange peel, and cinnamon, creating a warm, spiced infusion perfect for the holiday season.

Read more about black tea in our blog.

Properly storing the Kaley Glow leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.