Good morning, dear tea friends! It’s lovely to be back to share a cup of tea with all of you. My visit to Michigan was a welcome and relaxing break, moreso than usual as I caught a spring cold on the plane ride out there. Despite cooler than normal temps here in New England, the landscape is painting over winter’s dull colors with a palette of fresh greens and splashes of yellow as the daffodils and forsythias start blooming. Oh, welcome spring!

Today’s tea is an interesting Ceylon black tea. Of the “spider leaf” style, with long, wiry dark leaf and a touch of silver tips , it’s called St. Clair FBOPF Ex Spl.

St. Clair is located in the Talawekellie District of south central Sri Lanka. It’s the home of one of the widest waterfalls in Sri Lanka, called St. Clair’s Falls after the tea estate, and also known as the “Little Niagara of Sri Lanka.”

I steeped the leaves for 4 minutes in boiling point (212F) water.

The aroma is sweet and winey with that Ceylon brightness.

The tea liquor is a deep, dark amber color with a flavor reminiscent of the cocoa earthiness of a China black tea. That said, it has the tangy bright flavor notes that wake up the tongue and clearly identify it as a Ceylon tea. Nuances of blackberries emerge as the tea cools. The finish is long and brisk.

The sun is shining in a light blue spring sky, a perfect day for taking a long walk to enjoy the blooms. Have a wonderful two weeks!