LYBS Speciality Tea

  Tea is grown on the slopes of the central highlands of Sri Lanka, as well as the hilly areas in the south of the island.   The Tea plant, Camellia Sansis, takes 5 years for the seed to grow into a tea bush that produces leaves for plucking. When the plant is plucked two leaves and a bud are cut.To make one kg black tea, approximately 4 kg tea leaves are needed.  

  Your cup of Tea originates from the tender tea leaves from High Grown Tea region of Sri Lanka which is mild and sweet to the taste and refreshingly mellow. High grown Tea enjoys a high reputation both in domestic market and abroad, thanks to its unique quality, which is associated with the area and possibly one of the most famous names of Ceylon Tea.   Tea is a calorie free natural beverage which contains antioxidants and health promoting ingredients which can lower the risk of heart diseases, strokes, cancer and tooth decay.  

  By enjoying this product you are helping to provide Tea Estate workers and their families with a better quality of life. Fill your cup with added comfort of knowing that you are contributing to a healthier lifestyle and a greener tomorrow.    Enormous amount of time, effort and passion goes to creating a great cup of tea...ENJOY!!    

  Spices have important health-giving properties, traditionally Spice Tea is prepared by a decoction of green Cardamom is said to clear the body’s airways and aid digestion, Cloves are recommended for sore throats as well as toothache, and Coriander relieves cold symptoms and is sometimes used to treat allergies. Ginger is the ‘universal medicine’, Cinnamon, the classic Sri Lankan spice, contains high levels of the antioxidant compounds, it is also used as a digestive and cold remedy, and has significant antibacterial properties as well. Black pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract.  

 LYBS Spiced Tea or Masala Chai is a tea beverage made with Ceylon high grown black tea and a mixture of 6 aromatic Sri Lankan spices and herbs sourced from small spice farmers.   

The simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose leaf tea, sweeteners, and whole spices. The solid tea and spice residues are strained off from masala chai before serving. The method may vary according to taste or local custom: for example, some households may combine all of the ingredients together at the start, bring the mixture to a boil, then immediately strain and serve; others may leave the mixture simmering for a longer amount of time, or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice versa).