Warnagala Wild

Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times

Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Warnagala Wild. If brewing the tea Western style, place about 3 grams of Warnagala Wild leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.

As you savour the first cup, take a moment to appreciate the exquisite flavours of caramel, honey, and baked fruits, accompanied by a sweet, malty and earthy aroma. For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile. Enjoy up to three infusions to fully experience this exceptional handcrafted Sri Lankan tea.

If you are brewing Warnagala Wild using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml).

Regardless of brewing technique, Warnagala Wild will consistently deliver a delicious dark amber infusion.

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

Warnagala Wild Black Tea offers a full-bodied and deeply complex flavour profile, expertly handcrafted to showcase the wild terroir of foothills of Adam’s Peak.

The dry leaves exude a rich aroma, reminiscent of pipe tobacco and honey, with earthy undertones that reflect the tea’s natural origins.

Upon infusion, this warming Warnagala Wild reveals a harmonious blend of sweet caramel, liquorice, and malt, with subtle hints of roasted nuts and raspberry jam. The tea’s smooth, spicy-sweet character is balanced by its mildness, creating a comforting and satisfying cup.

Ideal for savouring by a warm fire, Warnagala Wild black tea leaves a lingering finish with notes of dried fruit and a gentle, smoky warmth.

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.

Forest Hill Tea is nestled at the foot of Adam’s Peak in Sri Lanka’s Sabaragamuwa province, where the once-abandoned Warnagala plantation has been revitalised into a thriving forest ecosystem. Here, 130-year-old semi-wild tea trees, planted during British colonisation, have thrived at an altitude of 885 metres, growing into towering giants that reach heights of 10 to 20 metres. Skilled tea pluckers expertly climb these ancient trees to handpick the tender leaves, preserving a tradition that connects past and present.

Forest Hill specialises in producing rare, wild tea with a distinct earthy flavour derived from deep-rooted nutrients in rich forest soil. Committed to sustainability and community empowerment, Forest Hill also offers a range of handcrafted teas from neighbouring small tea gardens, supporting local livelihoods and forest-friendly farming practices. As a member of CATA, Forest Hill is dedicated to preserving Sri Lanka’s artisanal tea heritage while promoting environmental stewardship and economic development in rural communities.

Read more about Ceylon Artisanal Tea Association.

Warnagala Wild Black Tea is a handcrafted black tea produced by Forest Hill in Sri Lanka, utilising leaves from semi-wild tea trees in the central highlands.

The production process begins with the careful hand-picking of wild 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.

Produced in small batches with a focus on sustainability and traditional practices, Warnagala Wild Tea reflects the exceptional quality and character of its natural habitat.

Read more about black tea in our blog.

Properly storing the Warnagala Wild tea 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.