B-LK-035

Ceylon Kandy

Mid grown orthodox black, from Kandy, Sri Lanka.

Black tea

Ceylon Kandy is strongest on body, bitterness and astringency. Typical tasting words: malt, caramel, bark, black pepper. Kandy was the cradle of Sri Lanka's tea industry, where James Taylor first cultivated commercial plots at Loolecondera in 1867. A staple mid-grown tea known for full body and deep colour, favoured for traditional hearty cups with milk.

Also known as Kandy Mid Grown and Kandy Orthodox.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami0brightness2body4smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty1toasty2malty3honey1spicy2woody3earthy1smoky0creamy0citrus1stone fruit0tropical0cocoa1caramel2

Facts

Origin: Kandy, Sri Lanka
Plant: Camellia sinensis var. assamica
Harvest: throughout the year (peaking mid-year)
Elevation: mid
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then firing, then grading.

Caffeine

A cup of Ceylon Kandy carries a typical estimate of 60 mg of caffeine, within a range of 45 to 75 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
morning
afternoon

Pairs with breakfast_dishes, pastry and scones_cakes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.