Size: 4 ounces
Which leads us to Dyraaba – since by now you’re probably wondering why we’re discussing Chinese tea and Russian samovars in a Sri Lankan tea write-up! During the 20th century, Russia’s population growth coupled with an increased worldwide interest in Chinese tea meant that China could no longer keep up with Russian demand. So, Russian blenders began tasting teas from many different growing regions. Indian black teas were found to be too malty for the Russian palate, African teas too astringent. Instead, the perfect balance of flavor and strength was found in Sri Lanka’s Up-Country teas.
Dyraaba OP is the perfect example of the type of Sri Lankan tea Russians look for. The leaf is broad and twisty - when infused it releases its flavor slowly. (Tea flavor comes from proteins in the leaf.) The cup is medium thick, with a lightly floral, almost wine-like profile. Dyraaba OP is grown in the Uva district where peak production occurs between July and September. We carefully select teas from this period only. Enjoy! Or it’s off to Siberia!