What is Kenilworth OP Tea?
Kenilworth OP is the perfect tea for those who are looking for a subtle, smooth, and aromatic tea that is not too bitter or astringent. Enjoy this long-leafed black tea during a brisk morning with friends over breakfast, or drink it as an afternoon pick-me-up while studying for exams.
Health Benefits of Kenilworth OP Tea
This refreshing and aromatic tea is made from the finest and delicate tea leaves, carefully hand-picked and expertly processed to preserve its rich flavor and aroma. Kenilworth OP tea has many health benefits. It is a natural source of antioxidants, which can help protect the body from harmful free radicals that can cause cell damage. Drinking this tea can also improve digestion and possibly speed up metabolism. It is also a rich source of vitamins and minerals that can strengthen the immune system and promote overall well-being.
Additionally, Kenilworth OP tea is known for its properties that improve brain function and increase mental alertness. It also contains caffeine, which can provide a natural energy boost and keep you active throughout the day.
This tea is also perfect as an iced tea because its strong, full flavor remains even when served cold. In addition to its numerous health benefits, Kenilworth OP tea is also a great option for those looking for a loose-leaf tea. High-quality leaves ensure a strong and aromatic tea every time, making it a favorite among tea connoisseurs. So enjoy a cup of Kenilworth OP tea and discover its many health benefits and delicious taste.
Sri Lanka as a Tea Origin
Sri Lanka, also referred to as Ceylon - its British colonial name, has a storied history of tea production. As part of the British Empire, it became a source for tea throughout the world. After its independence, Sri Lanka became one of the world’s top exporters of tea, making tea a central part of the economy. Sri Lanka also grew coffee at one time, but the production of coffee was largely eradicated due to a virus that affected coffee plants on the island.
Sri Lanka has a variety of terroirs that affect the flavor of the tea that it produces. There are a handful of regions that do produce tea:
| Region Name | Elevation (in feet) |
Notes |
| Nuwara Eliya | 7500 | This region has the highest average elevation of all tea producing regions in Sri Lanka. |
| Dimbula | 3500 - 5000 |
Dimbula finds itself in Central Province, Sri Lanka, between two high plateaus. Its name derives from the valley that lies in the heart of the region. The area boasts rich wildlife; elephants by the thousands, deer and sambhur by the tens of thousands, and eagles soaring above its beautiful, iconic landscape |
| Uva | 3000 - 5000 |
One of the nine provinces of Sri Lanka. The province has an area of 8,500 km2 and a population of 1,266,463, making it the 2nd least populated province. Uva region teas are renowned worldwide by tea connoisseurs for its smooth taste. These teas are best enjoyed during the season from end July to mid-August which produces the finest of ‘Uva Seasonal Teas’ |
| Uda Pussellawa | 3000 - 5000 | Wedged between the Kandy and Uva districts on the eastern slopes of the hill country, Uda Pussellawa is a small, thinly-populated district almost entirely dedicated to tea cultivation. It boasts no large towns, and part of its uncultivated area is occupied by the Hakgala Strict Natural Reserve, which rises up the peak of the same name to a height of around 2000m (6,400ft). The region is famous for rare wildlife and exotic plant species; leopards still roam its forested hills, and have even been spotted on its plantations from time to time. The Uda Pussellawa region includes the sub-districts of Maturata, Ragala and Halgranoya. |
| Kandy | 2000 - 4000 |
The teas produced in Kandy are described as “mid-grown” as cultivation does not exceed 1,300 m (4000 Feet). They range in flavor depending on the altitude and whether the plantation is sheltered from monsoon winds. All are particularly flavorsome. Kandy teas produce a bright infusion with a coppery tone and are strong and intensely full-bodied. Kandy teas tend to produce a relatively bright infusion with a coppery tone.Though lighter in the cup, they present a good deal of strength and body, though not as much as the lower-grown products of Sabaragamuwa and Ruhuna. Most Kandy-district estates lie on the western slopes of the hills, so their taste is influenced by the ‘western quality season’, meaning that the best tea is produced during the first quarter of the year, when cool, dry weather sets in across the district. |
| Ruhuna | 0 - 2000 |
Bearing the old Sinhalese name for the south of the island, the Ruhuna tea-growing district lies in what is now the Southern Province of Sri Lanka. The tea-growing terrain, coastal plain with low hills towards the interior, lies mostly in the western part of the province, within the ‘wet zone’ watered by the southwest monsoon. Eastward, the land is predominantly scrub jungle, with some areas of grassy plain and coastal salt-marsh, growing wilder and more barren as one travels eastward. This eastern region is home to a number of nature reserves, including Ruhuna National Park, better known to Sri Lankans as Yala, whose upper reaches extend into the adjacent province of Uva. The forests of Ruhuna are home to wild elephants, leopards, bears, wild boar and many kinds of deer. It is a paradise for bird-lovers, with hundreds of native and migrant species, including giant flamingos which spend their breeding season among the salt-pans and marshes of Bundala, another coastal reserve. |
| Sabargamuwa | 0 - 2500 |
Yet Sabaragamuwa’s importance in the tea industry has increased since the expansion of markets for Ceylon Tea in the Middle East and the former Soviet Union. The highest estates lie just below the boundaries of the Sinharaja and Peak Wilderness nature reserves and share in the microclimatic conditions produced by the rainforests, cloud forests and high, grassy plains endemic to this region. As a result, they produce tea of a somewhat different character to that grown at lower elevations in the district. Some of these estates receive the highest rainfall of any in the plantation districts. Other upper Sabaragamuwa estates receive some weather from the nearby Uva climatic system, which affects the character of the tea they produce in an entirely different way. |
How to Brew Kenilworth OP Tea
- 1 teaspoon of loose tea per 250 ml of water. You can adjust this ratio to your taste preferences.
- Boil water in a kettle or on the stove. For best results, use filtered or spring water.
- Once the water is boiling, remove it from the heat and leave to cool for about 30 seconds.
- Place the measured tea leaves in a teapot or infuser.
- Pour hot water over the tea leaves and leave to infuse for 3-5 minutes, depending on the desired strength.
- Meanwhile, prepare a pitcher of iced tea by filling it with ice cubes and pouring cold water over it.
- Once the tea is brewed, remove the leaves from the jug or infuser and pour the tea over ice in a carafe.
- Stir the tea and ice until the ice melts and the tea cools.
- Serve Kenilworth OP tea over ice, optionally with lemon or sugar to taste. You can also decorate it with fresh mint leaves for a refreshing touch.
- For a stronger and bolder flavor, you can brew the tea longer or add more tea leaves.
- Enjoy a nutritious and refreshing iced tea, prepared with high-quality Ceylon tea from the Kenilworth estate in Sri Lanka.