t-Series Designer Gourmet Tea by Dilmah Uva Highlands Uva Seasonal Pekoe 2014

Uva Highlands Uva Seasonal Pekoe 2014

A Ceylon Pekoe with shotty, dark, olive brown appearance yielding a leaf infusion that is coppery brown with olive highlights. Eucalyptus, wild mint, lime and fresh herb aromas lead to a bright, spirited tea that is perfectly expressive of the Uva Seasonal character. The liquid is intense defined by a fragrant, minty peak and a juicy, slightly raw body. A tea of medium astringency it is a rare example of the beauty of nature’s seasonal influence of tea. The balance of character, flavour and texture in this tea are perfect, one of Ceylon’s finest this year. 

see-manufacturing-process

Uva Highlands Uva Seasonal Pekoe

Handpicked 25th August 2014 (batch size 500kg)

Established during the latter part of the 18th century, Uva Highlands is an estate situated in the Uva Province of Sri Lanka in the Uva Valley. Located at an elevation of 4000 to 4300 feet, Uva Highlands produces some of the finest teas.

Handpicking

02:30 PM

25th Aug, 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.

Withering

06:00 PM

25th Aug, 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. 

Rolling

08:00 AM

26th Aug, 2014

Rolling

Rolling the withered leaves. This begins the process of oxidisation by rupturing the leaf cells and allowing the cell sap to mix. 

Fermentation

08:20 AM

26th Aug, 2014

Fermentation

Fermentation of the leaf to allow conversion of catechins to theaflavins & thearubigins and flavour to develop. The major reaction during fermentation is the conversion of catechins (flavonols), to what is known as theaflavins and thearubigins, dimeric and polymeric compounds, which are mainly responsible for the taste, character and health benefits of black tea.

Drying & Firing

08:50 AM

26th Aug, 2014

Drying & Firing

Drying and firing to stop the fermentation.

Sifting & Grading

10:00 AM

26th Aug, 2014

Sifting & Grading

Baked tea is sorted into different grades by passing them over a series of vibrating screens of different mesh sizes - Electrostatically charged rollers preferentially attract stalk and fibre to remove them from the tea. There are several grades of tea, such as leaf grades, broken grades, fannings & dust grades.

Tasting & Assessing

10:30 AM

26th Aug, 2014

Tasting & Assessing

Dilmah Taster Gunasiri tasting the tea to assess its strength, flavour, aroma, and appearance.