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White tea White tea
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      • Image 1 - Ginger Cigar.

        Ginger Cigar

        Black tea cigar with ginger from Sri Lanka.
        From €12.00

        Brewing Tips

        Quantity: 1
        Temperature of water: 90°
        Infusion time: 4 minutes
        Maximum number of infusions: 2 times

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

        Storage

        Properly storing the Ginger Cigars 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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 2 - Lemongrass Cigar.

        Lemongrass Cigar

        Green tea cigar with lemongrass from Sri Lanka.
        From €12.00

        Brewing Tips

        Quantity: 1
        Temperature of water: 90°
        Infusion time: 4 minutes
        Maximum number of infusions: 2 times

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

        Storage

        Properly storing the Lemongrass Cigars 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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 3 - Orange Sunshine.

        Orange Sunshine

        Black tea hand-pounded in a stone mortar.
        From €6.00

        Brewing Tips

        Quantity of tea leaves: 2 gram
        Temperature of water: 90°
        Infusion time: 3 minutes
        Maximum number of infusions: 2 times

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

        Storage

        Properly storing the Orange Sunshine 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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 4 - Royal Lanka Black.

        Royal Lanka Black

        Black tea from Sri Lanka’s Sinharaja rainforest.
        From €12.00

        Brewing Tips

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

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

        Storage

        Properly storing the Royal Lanka Black 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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 5 - Kaley Glow.Image 6 - Kaley Glow.

        Kaley Glow

        A cozy black tea featuring cinnamon, cloves, and citrus notes.
        From €8.00

        Brewing Tips

        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.

        Tasting Profile

        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.

        Storage

        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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 7 - Golden Orange Pekoe.

        Golden Orange Pekoe

        A black tea and the crown jewel of Amba Tea Estate In Sri Lanka.
        From €10.00

        Brewing Tips

        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 Golden Orange Pekoe black tea. If brewing the tea Western style, place about 3 grams of TGOP 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 of Golden Orange Pekoe, take a moment to appreciate the exquisite citrusy and floral flavours and 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 Golden Orange Pekoe 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, Orange Pekoe will consistently deliver a delicious dark amber infusion.

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

        Tasting Profile

        Golden Orange Pekoe from Amba Estate features beautifully hand-rolled black leaves interspersed with delicate, whole dried tea flowers.

        The dry leaves exude a subtle mineral quality with hints of dried fruit, velvety toffee, and refreshing citrus. As you sip, Golden Orange Pekoe reveals a full-bodied, clear copper-red liquor, offering a harmonious blend of sweet meadow grass, dried fruits, and a touch of lemon. The tea’s rich, golden cup captivates with its complex flavours and delicate floral notes, providing a sensory journey that reflects the enchanting tea gardens of Amba Estate.

        Storage

        Properly storing the Golden Orange Pekoe 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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Sale! Image 8 - Graceful Green.-20%

        Graceful Green

        A delicate green tea with a unique flavour profile.
        €12.00 €9.60

        Brewing Tips

        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.

        Tasting Profile

        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.

        Storage

        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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 9 - Orange Pekoe.

        Orange Pekoe

        A black tea, picked and rolled by hand to perfection.
        From €9.00

        Brewing Tips

        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 Orange Pekoe black tea. If brewing the tea Western style, place about 3 grams of Orange Pekoe 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 floral flavours and 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 Orange Pekoe 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, Orange Pekoe will consistently deliver a delicious dark amber infusion.

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

        Tasting Profile

        Orange Pekoe presents a visually appealing cup with dark, fine, well-twisted leaves.

        The dry tea exudes prominent aromas of citrus peel, complemented by subtle floral and woody undertones. Upon infusion, the tea delivers a light and clean flavour profile with notes of lemon, bergamot, and honey.

        The cup is refreshing and vibrant, offering a nuanced interplay of citrus and herbal tones that leave a crisp, lingering finish.

        Storage

        Properly storing the Orange Pekoe 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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 10 - Silver Tips.

        Silver Tips

        A rare white tea from a 130-year-old tea garden in Sri Lanka.
        From €13.00

        Brewing Tips

        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 ideal temperature range to unlock the delicate and nuanced flavours of Silver Tips. For a Western-style brew, place about 3 grams of Silver Tips 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 the second infusion to fully appreciate the tea’s complex profile.

        If you are brewing the Silver Tips using the Eastern gong fu cha method, use around 3-5 g of leaf for your gaiwan or small teapot (around 120 ml). This method will reveal the tea’s intricate layers and bring out its delicate, complex flavours.

        No matter the brewing technique, Silver Tips will consistently deliver a beautiful infusion with a sweet and unique taste.

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

        Tasting Profile

        Silver Tips White Tea presents a visually stunning cup with its silver-grey, downy buds that capture the essence of Sri Lanka’s wild tea gardens.

        The dry leaves emit a delicate and inviting aroma, blending sweet, fruity notes with a hint of spice. Upon infusion, the tea reveals a light and delicate flavour profile, characterised by a smooth sweetness reminiscent of honeydew melon, peach, and floral undertones.

        Silver Tip’s honey-like texture and subtle herbal nuances create a refreshing and ethereal experience, leaving a gentle, lingering finish that embodies the pure and elegant nature of white tea.

        Production

        Silver Tips tea made by Buddhika Dissanayake of Forest Hill in Sri Lanka is a rare and exquisite white tea made exclusively from tender buds harvested from semi-wild tea plants in the lush forests at the foot of Adam’s Peak.

        Traditionally known as Bai Hao Yin Zhen (白毫銀針), White Hair Silver Needle, originated in Fujian province in China, now this style of white is crafted in many tea producing countries, including Sri Lanka. This forest-friendly tea is handpicked in the early morning when the buds are covered in a delicate white fuzz known as trichomes, signalling peak quality.

        The production process of Silver Tips is minimal yet meticulous: the buds are carefully withered and gently sun-dried, allowing the natural flavours to develop with minimal oxidation. The result is a tea with a light, sweet, and umami-rich profile, accompanied by a unique herbal fragrance. Despite its light character, Silver Needle is high in caffeine, L-theanine, and polyphenols since the younger buds have concentrated amounts of goodness as they have to bring new leaves to life after winter slumber. Each kilogram of Silver Tips requires tens of thousands of these precious buds, making it a true labour of love and a testament to the rich biodiversity of Sri Lanka’s highlands.

        Forest Hill’s Silver Tips earned a prestigious Gold Medal in the White Tea Single Origin category at the AVPA Awards in France.

        Storage

        Properly storing the Silver Tips 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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page
      • Image 11 - Warnagala Wild.

        Warnagala Wild

        A rare black tea, only made in small batches and carefully hand-rolled.
        From €12.00

        Brewing Tips

        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.

        Tasting Profile

        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.

        Storage

        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.

        Select optionsDone This product has multiple variants. The options may be chosen on the product page

      Tea from Sri Lanka – The Origin of Ceylon

      Sri Lanka, the island formerly known as Ceylon, has been on the world map as a tea producing country for more than 150 years. It began in 1867, when Scottish planter James Taylor planted the first commercial tea bushes, just as the island’s coffee plantations had been devastated by a fungal disease.

      Today Sri Lanka produces mainly orthodox black tea: hand picked, carefully rolled and slowly oxidised. Six tea regions, each with its own climate and terroir, give the tea its characteristic diversity. From the floral highland tea of Nuwara Eliya to the full, earthy flavours of Ruhuna. Ceylon remains a name that stands for quality and craftsmanship.

      Read more about tea from Sri Lanka.