B-LK-033

Ceylon Uva

High grown orthodox black, from Uva, Sri Lanka.

Black tea

Ceylon Uva is strongest on astringency, brightness and aroma intensity. Typical tasting words: cooling menthol, oak, malt, cut hay. Thomas Lipton acquired significant acreage in Uva in the 1890s, cementing Ceylon tea's global commercial reputation. Famed for its sharp wintergreen aroma, caused by dry foehn winds blowing across the eastern mountain slopes during flush.

Also known as Uva High Grown and Uva Ceylon.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness4body3smoothness2aroma intensity4finish length4

Flavour families, 0 to 5

floral1fruity1vegetal1marine0nutty0toasty1malty2honey1spicy4woody2earthy1smoky0creamy0citrus1stone fruit0tropical0cocoa1caramel0

Facts

Origin: Uva, Sri Lanka
Plant: Camellia sinensis var. assamica
Harvest: eastern quality season (July to September)
Elevation: high
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 2 of 5
L-theanine: low

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

Caffeine

A cup of Ceylon Uva 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 10 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, curry and scones_cakes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: no.