Early in the morning, before the sun warms Sri Lanka’s Uva hills, a single leaf and bud are gathered by hand from each shoot. The leaves are brought in fresh from the field and steamed in a traditional bamboo rice steamer, then gently rolled by hand in a kula basket before being dried in a wok. Familiar tools, a patient touch, and close attention to the leaf.Add hot water and the leaves unfurl, releasing fresh, grassy notes with a gentle green sweetness. There’s a softly savoury quality too, a little like the delicate aroma of seaweed. The finish is bittersweet, leaving a clean freshness on the palate and just a little green bite.

Hot brew · 2.5 g · 150 ml · 90°C · 3 minutes / Cold brew · 10 g · 1 L cold water · 4 to 6 hours in the fridge