S-LK-026

Coconut Black

Scented black blend, from Blend, Sri Lanka.

Scented and blended tea

Coconut Black is strongest on smoothness, aroma intensity and creamy. Typical tasting words: coconut, coconut milk, malt, toasted grain. A tropical-style scented tea pairing brisk Ceylon black tea with desiccated coconut or natural coconut essence. Often consumed iced in warm climates or steeped hot with a dash of milk for a rich, tropical profile.

Also known as Coconut Ceylon.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami0brightness2body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty3toasty1malty2honey1spicy0woody1earthy0smoky0creamy4citrus1stone fruit0tropical4cocoa0caramel1

Facts

Origin: Blend, Sri Lanka
Plant: Camellia sinensis with Cocos nucifera flakes or flavouring
Harvest
Elevation: mid
Oxidation: 85 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 drying, then blending with coconut flakes, then flavouring.

Caffeine

A cup of Coconut Black carries a typical estimate of 45 mg of caffeine, within a range of 35 to 60 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
afternoon
hot_weather
relaxing

Pairs with pastry, sweets and dessert. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.