This is a brisk, full bodied black tea with a story. Instead of being processed by machinery, it is pounded in a vangedi stone mortar - the way estate workers make their tea at home. The name comes from an old practice of workers secretly bringing home raw leaves from the fields to make their own tea this way. It has notes of brown sugar, malt, orange peel, and dark chocolate.
Amount: 1 teaspoon of loose tea per cup of water
Temperature: 205 degrees (Just off the boil)
Steep time: 3 minutes