Sri Lanka, formerly known as Ceylon, has been providing excellent teas since the mid 1800's and is currently one of the largest tea producing countries in the world. Prior to the introduction of tea plants to Sri Lanka, this country was primarily known for its crops of cinnamon and coffee. Due to economic changes, which affected the cinnamon crop, and a fungal disease, which devastated the coffee plants, Ceylon began experimenting with tea plants in 1839. It wasn't until 1867, when James Taylor, a British planter, began a tea plantation in Kandy, that tea was established as a viable industry. His venture was soon followed by other tea gardens in and around the area.

Sri Lanka has 6 growing regions: Kandy, Uda Pussellawa, Uva, Ruhuna, Dimbula and Nuwara Eliya. The central highlands of Sri Lanka offer humidity, cooler temperatures and consistent rainfall, all of which provide a favorable environment for high quality teas.

Ceylon teas are best paired with foods such as breakfast meals (breads, eggs, smoked fish, bacon, etc.), light savory foods, meats, eggs, cream cheese, pastries and fruit, to name a few.

Blackwood is a section of the Idulgashinna Organic Tea Gardens, which is the world's first organic certified garden in the world and is also Fair Trade certified. The gardens are located in the Uva region and produce their teas from July to September every year.

The garden consists of 1,100 workers; 465 housing units with 180 newly built independent houses with all basic facilities. They have 100% water supply for drinking; 75% have electricity; 7 pre-schools; 8 day care centers; 3 dispensaries; 1 base hospital and 1 bank, which includes empowerment of women through self employment and savings.

The medium, black, twisted leaves of this organic black tea brew to a pale golden cup. The liquor has a light floral, sweet taste. It's a wonderful afternoon tea to savor!

Brew tea at 212º - steep for 3 minutes.

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 More information on caffeine content can be found HERE.