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 pure leaf teas from my favourite Ceylon estates, an English Breakfast with the refined, malty character. Breathe in the fresh rich aromas and reminisce over days’ past.

Leafy grade Ceylon tea from Ceciliyan, Kenilworth, St Claire and Imboolpitiya tea gardens

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… Add 1 teaspoon of tea leaf per 200ml of boiling water into the filter of your favourite teapot. Add the boiling water. Allow to Infuse for 3 minutes if you take your tea on the lighter side, 5 minutes if you prefer it stronger. Inhale the aromas as you slow down and anticipate that first satisfying sip.