t-Series Designer Gourmet Tea by Dilmah Thotulagalla Estate Organic Ceylon Orange Pekoe Special 2014

Gently rolled handpicked teas from a small plantation in the famous Uva region of Sri Lanka.The leaf appears elegant, uniquely wiry, yielding a beautiful leaf infusion with nearly fully unfurled leaves presenting hues of olive green, copper and teak brown. Golden orange in appearance, the tea has an unusual softness which evolves into a fleeting astringence. On the nose, lightly perfumed with fruit, honey and light herbs evident. Notes of lychee and green olives on the palate, and a gentle texture complete the tea which is outstanding across all senses, on the eye, nose and tongue.

Manufacturing Process
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Thotulagalla Estate Organic Ceylon Orange Pekoe Special

Handpicked 21st July 2014 (batch size 50kg)

Located 5000 - 6000 feet above sea level the Thotulagalla Estate is situated in the Haputale district of Sri Lanka’s tea country. A fully organic estate, the unique flavour of its teas comes from the cool winds that blow from the Eastern shores of the island travelling a distance of over 50km.

02:00 PM

21^st Jul, 2014

Handpicking

Tea pickers, handpicking tender fresh two leaves and a bud which have experienced the seasonal cool and dry breeze. Handpicking tea allows us to ensure that only the two leaves and bud are harvested. This assures the quality of tea by leaving out coarse leaf and twigs that can affect the taste of the tea.

04:00 PM

21^st Jul, 2014

Withering

Tea leaves being withered. Withering reduces the moisture content of the freshly picked leaf to 42% - 45% so that the leaves become pliant and can withstand rolling without breaking up into flakes.

07:00 AM

22^nd Jul, 2014

Rolling

Rolling the withered leaves. This begins the process of oxidisation by rupturing the leaf cells and allowing the cell sap to mix. In this instance, a special Roller which is smaller in size was used. The Roller is about 70 years old.

07:20 AM

22^nd Jul, 2014

Fermentation

Fermentation of the leaf. The major reaction during fermentation is the conversion of catechins (flavonols), to theaflavins and thearubigins, dimeric and polymeric compounds, which are mainly responsible for the taste, character and health benefits of black tea. The rolled tea was fermented for only 10 minutes as this tea requires a very short fermentation.