High in Sri Lanka’s Sabaragamuwa highlands, century-old Assamica trees have grown wild and untended into a forty-foot canopy. Their long leaves are gathered by hand from the treetops, then slowly withered, rolled, oxidised, and dried in small batches. It’s patient, careful work that lets the tea speak of its terroir, carrying something of the soil, the highland mist, and generations of growing wild into your cup. Add hot water and the leaves unfurl, yielding a golden-amber tea that’s exceptionally smooth, with natural sweetness, soft malt, and warm notes of caramel that settle into a gentle mineral depth. A rare wild Ceylon black tea, with a little of the forest still held in each leaf.

Hot: 3 g | Pour 200 ml at 95°C | Steep 3–4 min  ~. Cold: 12–15 g | Cover with 1 L cold water | Chill 8–12 h