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Organic Ceylon

$5.99
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Product Description

Ceylon

Sri Lanka ~ Premium ~ Organic ~ Caffeinated

Genuine Ceylon, Full bodied, wonderful taste. A great breakfast tea. Meticulously oxidized to create the classic rich taste and strong aroma Ceylon is known for.

 

Black tea is fully fermented, grown in China, India, Sri Lanka, and throughout Africa. These teas have a full flavor, rich aroma. They are high polyphenols and caffeine. 

General Brewing Instructions:  1 tsp per 8 oz cup of boiling water (212°F), Seep 3-6 minutes

 

Ceylon ~ Some Fun Information and recipes!

 

Sri Lanka is home to Ceylon teas. Almost all of the tea produced in this country, about the size of Ireland, is black. Over a half of million acres in Sri Lanka are used to produce this sought after tea. This makes Sri Lanka the third largest tea producer. Sri Lanka enjoys a split climate, The Western side receiving rain during the first 6 months and then the Eastern side receiving rain the last 6 month. This means Sri Lanka’s climate allows for tea production year round.

 

Sri Lanka also enjoys different elevation gains. Giving the Ceylon 3 different qualities. the low grown (up to 2000 feet), the mid grown (2000-4000 feet), and the high grown ( above 4000). The low grown produce a thicker, stronger brew. The mid grown has the classic Ceylon tea flavor, while the high grown’s quality varies with the weather.

 

Thai Iced Tea is traditionally made with Ceylon tea. The strong and unique flavor of Ceylon lends itself to the spices beautifully. Thai Iced Tea or  ชาเย็น,“cha-yen”. Here is a recipe you can make at home!

 

Thai Iced tea

2 Tbsp Green Rich Tea’s Ceylon (Organic) Loos Leaf Tea

1 piece Star Anise

2 green cardamom pods

1/2 cinnamon stick

1/8 vanilla bean

1/2 tsp ground or crushed tamarind (or to taste)

1 cup boiling water

1 tbsp coconut palm sugar

1 tbsp sweetened condensed milk (you can also use heavy coconut cream and add another   tbsp of sugar)

Ice Cubes

2 tbsp coconut milk (or whole milk)

Mint for garnish

 

Directions

Steep Tea and spices in the boiling water for 5 minutes

Strain the tea

Add the sugar and condensed milk stir until dissolved

Fill two tall glasses with ice

Pour the tea over the ice leaving an inch of space at the top.

Drizzle with the coconut milk

Ceylon a brief history.

Tea was not the first hot beverage plant grown in the island nation of Sri Lanka. The country’s major export was coffee. Before the 1860’s tea wasn’t even grown on the island. Sri Lanka was covered in coffee plantations. The first person to establish a tea garden on Sri Lanka was a Scot named James Taylor. He experimented with different growing and different leaf processing methods. His trails would have gone largely unnoticed except that a deadly fungus killed off the coffee plants in Sri Lanka. The coffee farmers went looking for a replacement crop. The Tea took off practically over night. In 1875 there was 1000 acres of tea, in 1900 there was over 300,000 acres of tea. This was also partly due to the promotions of one Thomas Lipton.

Are you looking for a nice dinner to impress. This fairly easy recipe delivers exotic tastes and a beautiful dish using Ceylon tea. Give your friends and family a taste of Sri Lanka.

30 min prep time 
1 hour cook time 
4 servings

Ceylon Tea Prawns

Stock
12 medium prawns with the shell on reserve the shells and meat
1 sprig curry leaves
1 clove garlic
1 green chilli
1 hot red chilli
1 1/4 inch piece of ginger, roughly chopped 
1 onion, roughly chopped

Mulligatawny soup
2 tbsp oil
2 cloves garlic
1 onion, finely diced
¼ tsp fenugreek seeds, roasted
1 tsp chilli powder
2 tsp black peppercorns, ground
½ tsp roasted cumin powder
½ tsp roasted fennel seeds, ground
1 whole red chilli
pinch of saffron
½ tsp turmeric
1 tsp coriander powder
2 medium carrot, finely diced
1 medium eggplant, finely diced
tomato, finely chopped
1 sprig curry leaves, finely chopped
1 medium onion, finely chopped
juice of 1 lime
Dipping sauce
12 skewers
2 tbsp mayonnaise
2 cloves garlic, chopped
1 dry red chilli
¼ cup parsley
1 tsp Green Rich Tea’s Ceylon tea leaves

Shell, devein and wash the prawns and keep the prawn flesh to one side.
In a large pot of water, approximately 2 liters place the prawn shells, curry leaves, garlic, chillies, ginger and onions. Bring to the boil and simmer for 15 minutes.
Meanwhile, heat the oil in a separate pot and add the curry leaves, garlic, onion and spices.
Fry until fragrant, being careful not to burn, and then add to the prawn stock. Increase the heat, bring to the boil and then reduce to a simmer, stirring occasionally. Cook for a maximum of 20 minutes.
In the pot used to fry the spices, heat some more oil. Don’t wash the pot out.
Add the carrot, eggplant, tomato and onion and gently fry for 4-5 minutes. Add the curry leaves and stir to combine.
Meanwhile, prepare the prawns. Put each prawn on its back and lightly score its belly two or three times so that it can lie out flat. Place a skewer through each prawn, starting at the head and coming out at the tail. Remove the small spike between the two tail fins. Repeat with remaining prawns and leave to one side.
Remove the stock from the heat and strain into the vegetable mixture. Bring to the boil and season to taste. Then add the lime juice.
In a separate bowl, place the mayonnaise, garlic, red chili and parsley and stir to combine. Leave to one side.
Place the tea in a small pan over high heat and lightly roast, being careful not to burn it. Remove from heat and add a small amount to the mayonnaise mixture. Reserve the rest for garnishing.
Heat some oil on a hotplate over high heat. Place the prawns on the hotplate and cook until just translucent.
Remove each prawn from the heat and coat in the mayonnaise mixture. Sprinkle each prawn with a pinch of the leftover tea and serve with a small bowl of the prawn soup.

Ceylon black tea has powerful antioxidants that help fight the free radicals in the body. Free radicals can cause cancer. Ceylon tea has also been shown to help lower the risks of heart disease and reduce the size of tumors.
Ceylon tea is important to drink during the fall and winter seasons, as it helps keep bacteria and viruses at bay. Drinking Ceylon tea may help to reduce your chance of catching influenza, as well as help to boost your immune system to help prevent other illnesses. It assists the stress hormones in your body, allowing you to recover more quickly after a stressful situation. Which is why you often see the British having tea when they are in a stressful situation. Ceylon tea may also increase the alpha-wave activity in your brain, allowing you to remain focused alert and able to react quickly.

For a nice refreshing and revitalizing drink try making a Ceylon Iced Lemonade. This tasty drink goes well with meals and keeps in the fridge for about a week. 
Ceylon Iced Lemonade
4 cups water
6 tbsp Green Rich Tea’s Ceylon tea leaves
3 cups cold water
3/4 cup honey, or agave syrup
1 cup fresh lemon
Bring the 4 cups of water to boil, remove from heat and add tea leaves. Seep the leaves 3-5 minutes. Stir and strain into a container, add the honey or agave syrup, stir until dissolved. Add the cold water. Pour in the lemon juice and mix well. To serve pour over ice cubes.

 Serve immediately. 

 

 

 

 

 

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