A blend that’s a fresh and full-flavoured start to your day. This special blend marks my pilgrimage to Sri Lanka; following in the footsteps of my parents, an adventure-seeking woman and a dashing bachelor, who met and married in Colombo. It’s a blend of real leaf teas from three of my favourite Ceylon estates with familiar shades of an English Breakfast tea, however with more refined, malty flavours. Breathe in the traditional, rich aromas and think of days’ past.

Pure Ceylon tea from Kenilworth, St Claire and Ceciliyan estates

Unlike other teas bought at random auctions, based on the lowest prices, I wanted to select our Ceylon teas personally, based on the favourite seasonal flavours from five noteworthy estates in Sri Lanka. I’ve visited these estates in the high-grown mountainous country of Nuwara Eliya, which takes many hours on windy roads to reach, and further up to Uva, and Adam’s Peak where an historic railway line still operates. These high grown leaves from estates like Kenilworth, St Claire, and Inverness give my breakfast blend its delicate, fresh character and the lower grown estates are what gives it body. My personal favourite, Ceciliyan Estate, is located on the border of the Singaraja rainforest. The tea from Ceciliyan estate contributes a unique honey-like character to this leafy grade blend.

Let me share my secrets to the perfect cup of tea… Place a pyramid in your favourite cup. Pour in freshly boiled water. Infuse for 3 minutes and inhale the aromas as you slow down and anticipate that first satisfying sip.

• The tin will fit 50-60 pyramids, it’s better to fill with enough for a week or two and then leave the balance in the original pouch so they are unaffected by daily opening and oxygen exposure.