Adam’s Peak Sri Lankan high-mountain tea black tea

Our loose leaf Adam’s Peak tea, imported from Sri Lankan plantations, is the pinnacle of high-altitude teas from the mountainous country, showcasing a fresh yet delightfully mild flavour with heavenly caramel and spicy notes. Truly made from the finest buds, all with silver tips, it is a great example of Ceylon tea, suited for morning or afternoon consumption. Adam’s Peak (a name given in honour of Sri Pada), the world-renowned 2243-metre-tall mountain in Sri Lanka, boasts an unparalleled rich flavour. Its tea leaves are classified as FBOPF (Finest Broken Orange Pekoe Flowery), and they yield a bright orange brew with a deliciously full aftertaste. Ceylon teas, such as Adam’s Peak, are abundant in flavonoids and have been shown to lower cholesterol levels and reduce the risk of infection. Adam’s Peak tastes especially good with a little bit of milk or plant-based milk, though it can also be enjoyed without any additions. The unique terroir and weather of the Adam’s Peak plantation are to thank for the silky and delicate flavour of this exceptional single-origin black tea. At 2100 metres above sea level, the misty mountain dew every morning and prolonged intense unlight bestow a remarkable flavour profile on the tea. Situated between the Nuwara Eliya and Ratnapura districts in southwestern Sri Lanka, this particular tea estate is one of the earliest cultivated plantations in the region, established in 1870 in the shadow of the sacred mountain.

To prepare, use 100°C purified water, preferably with a pre-warmed, medium-sized (300 ml) tea set and two heaped tablespoons (2 – 3g) of tea. It can be consumed after a 3 – 4 minute steeping time.