Uva OP Sarnia-Plaiderie Estate Loose Leaf Black Tea

🍵 The Estate — Whole Orange Pekoe leaf from Sarnia-Plaiderie, one of the Uva district's most decorated single estates, grown at 900 to 1,180 metres on the eastern slopes of Sri Lanka's central massif

🍵 The Colour — A rich, dark copper cup with a bright, clean finish — the hallmark of well-processed Uva leaf at its most refined

🍵 The Bouquet — Softly spicy and sweetly aromatic, with the gently invigorating character that makes Uva Ceylon tea unlike any other region in Sri Lanka

🍵 The Occasion — Ideal as a relaxed afternoon tea, drunk without milk to appreciate the full aromatic subtlety, or with a little milk for a warming, rounded cup

The Uva region of Sri Lanka is one of the great tea terroirs of the world, and Sarnia-Plaiderie Estate sits at its heart. Grown at altitude on the wind-exposed eastern slopes of Sri Lanka's central massif, this Uva loose leaf black tea has the spicy aromatic character and copper-bright cup that has made Ceylon estate tea from this district so prized by connoisseurs for generations.

Sarnia Estate has a history that stretches back to 1864, when it was established by E.C. Sweeting on the lush slopes of the Badulla-Hali Ela region during Ceylon's coffee era. Tea arrived at Sarnia in the early 1880s, and by 1905 the estate was given entirely over to cultivation. Today it remains one of the largest tea plantations in the Uva district — over 311 hectares — and its flagship selling mark, Sarnia-Plaiderie, consistently fetches premium prices at the Colombo Tea Auctions. The estate holds Rainforest Alliance and ISO 22000 certification, and has won awards at the Ceylon Specialty Tea of the Year competition in both North America and Japan.

What sets Uva teas apart is the climate. The dry, gusty winds that sweep the district from June to September — along with the contrast of warm days and cool nights — disrupt normal photosynthesis in the tea plant, producing a natural chemical alteration that gives Uva leaf its distinctively aromatic, faintly spicy bouquet. This is a cup that cannot be mistaken for any other.

The Orange Pekoe grade here is well processed, with a reddish, slightly open leaf that unfurls beautifully to yield a bright, clean infusion. The flavour is smooth, soft, and rounded — aromatic rather than brisk, with a gently sweet finish. This is a tea to appreciate slowly, without the distraction of strong flavours: a classic, unscented afternoon cup of genuine quality and heritage.

Since 2008, High Teas London has been one of the country's leading independent tea specialists. With over 350 teas and infusions — one of the largest collections in the country — we seek out teas with genuine character and provenance. This Sarnia-Plaiderie OP is exactly the kind of single-estate Ceylon we are proud to offer.

Ingredients: Black tea (Uva, Sri Lanka).

Brewing Note: Uva OP from Sarnia-Plaiderie is best brewed with freshly boiled water — the full 100°C brings out the depth and aromatic character of the leaf. Use one generous teaspoon per cup and steep for 3 to 4 minutes; a little longer if you prefer more body and depth, but avoid over-steeping, which can introduce unnecessary astringency and mask the natural sweetness. This tea holds up well with a small splash of milk, though drinking it plain is the better way to appreciate the distinctive Uva bouquet. It does not lend itself to multiple infusions in the way an oolong might — one good, careful brew is what this leaf is made for.