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Ceylon Extra Superior is a high-grown Ceylon from the western hills of Sri Lanka.
This very long leaf tea produces a well-rounded, brisk, bright cup.
|Ceylon Ex Superior - Loose 2oz/56g||
|Ceylon Ex Superior - Loose 4oz/113g||
|Ceylon Ex Superior - Loose 8oz/227g||
|Ceylon Ex Superior - Loose 16oz/454g||
Ceylon teas have a rich flavour and aroma that make them one of North America's favourite cups.
Grown in the Nuwara Eliya region of Sri Lanka, the highest growing region on the island, these teas are known for the brisk, bold taste that makes them so sought after.
|Tea Format||Loose Tea|
Having tried and enjoyed over the years several Ceylon teas, I was attracted by the description and review of the Ceylon X Superior. It has turned out to be one of my favorite "every day" teas. It is very drinkable with just the right strength and boldness to be enjoyed anytime. It has a delightful, chocolate-like aftertaste. Wholeheartedly recommended.Posted on 2016-01-14
The Ceylon Extra Superior has a beautiful aroma and flavour. This tea is perfect for either morning or afternoon tea. The smooth moderately strong taste makes a great cup of tea. I highly recommend this tea.Posted on 2013-09-19
You're reviewing: Ceylon Extra Superior Loose Tea
Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.
This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.
|Light/Delicate: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
We rate the flavour properties of our coffees along two dimensions: roast and body.
Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:
|Light Roast||More acidity, brightness and a slight pucker|
|Medium Roast||Slightly richer flavours, some acidity, enhanced creaminess|
|Dark Roast||Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal|
Body is the term used to describe how the brewed coffee feels in your mouth:
|Light Body||Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate|
|Medium Body||Heavier, creamier mouth-feel with more lingering flavour|
|Full Body||Rich, full-mouth feeling: hits all of the palate and lingers|
Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.
Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.
Brew times shown in minutes.
The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.
Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through