Graceful Green

Quantity of tea leaves: 3 gram
Temperature of water: 80°
Infusion time: 3 minutes
Maximum number of infusions: 2 times

Begin by heating water to 80°C, the optimal temperature to bring out the invigorating flavours of Graceful Green. If brewing the tea Western style, place about 3 grams of Graceful Green leaves into your teapot or infuser (about 250 ml), ensuring there is ample 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.

Enjoy up to two infusions, maintaining the water temperature at 80°C and slightly extending the brewing time for each subsequent infusion to fully appreciate the tea’s refreshing nutty, floral, and vegetal profile.

If you are brewing Graceful Green using the Eastern gong fu cha method, use around 3-5 grams of leaves for your gaiwan or small teapot (around 120 ml).

Regardless of the brewing technique, Graceful Green will consistently deliver a delicious infusion. This tea pairs well with dried fruits, nuts, and savoury foods and snacks.

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

Graceful Green by Kaley Tea features dark, curled dry leaves with a few stems, offering a rich vegetal aroma layered with notes of tropical fruits, honeydew melon, and subtle hints of raspberry, wood, and sweet oats.

Upon infusion, the leaves produce a clear, buttery yellow liquor with a bright, zesty fragrance. The flavour of Graceful Green is a harmonious blend of sweet and vegetal notes, enhanced by delicate umami elements reminiscent of pine nuts, edamame, and marine tones like seaweed, balanced by a gentle bitterness typical of assamica varietal green teas.

The cup is smooth and velvety, with a nuanced interplay of fruity sweetness and oceanic freshness. A pleasant aftertaste lingers with floral hints of peony and elderflower, making each sip both refreshing and intricately complex.

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.

Graceful Green tea by Kaley Tea begins with the careful handpicking of tender two leaves and a bud, ensuring only the finest quality. To preserve the freshness, the leaves are quickly transported to the factory to minimise oxidation.

Drawing inspiration from both Japanese and Chinese traditions, the leaves are steamed and pan-fried, halting oxidation and creating a unique flavour profile that blends marine and toasty notes.

After this, the leaves undergo a brief rolling process to shape them and release their essential oils, followed by final drying. This meticulous production process highlights the tea maker’s expertise, resulting in a complex and refined cup of green tea.

Read more about green tea in our blog.

Properly storing the Graceful Green 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.