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When a dear friend shared that the pace of life left too little time to stop for loose leaf tea, I decided to perfect a fast-infusing black tea, full of the care and quality we are famous for.

I started by sourcing finer cut tea – which infuses faster than large leaf – from classic Ceylon estates high in the mountains of Nuwara Eliya and next to the Singaraja rainforest.

Then added classic bergamot and Australian lemon myrtle, native to this great country; and the perfect partner to enhance the citrus notes of this classic Earl Grey.

What’s in it

Pure Ceylon tea from Kennilworth, Kiruwanganga and Ullswater estates, Australian lemon myrtle, natural bergamot flavour.

How to get the most out of it

Place teabag in your favourite cup. Pour in fresh water heated to 95°. Infuse for 1-2 minutes and enjoy black or with a splash of milk.

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