Ceylon green tea

It was an okay tea a couple of years back when I tried it- the Idalgashani estate green tea is now sold out at Upton. I brewed it the way they said- probably one teaspoon to a mug for 3 minutes at 180 degrees. I brew in a single cup brewer in the mug. Toci

That name rang a bell. I just drank a cup of Idualgshena. Nice big OP leaves. Reminds me of a very light briney sencha. The thing I notice about Ceylon green it leaves a harshness in the back of the mouth with little aftertaste. There is little aroma to compensate. Its a one dimensional tea. No complexity. Its a tea meant to be drank black.

Jim

PS Somebody just told me about a $13 all you can eat order anyth> ...i can see why nobody drinks Ceylon green teas...

I have to agree with you in that it's almost impossible to find a Ceylo green tea that can do justice to the name of green tea. However, on m recent travels there, I came across a nice, light refreshing green te that left no harshness at the back of the mouth like Jim said. I didn't however have much of an aroma, but I'm hoping that this wil improve with time

Good luck with that! I really wouldn't bet on a green tea's aroma improving as it ages.

/Lew

I think the most interesting thing about Ceylon greens, you can taste the green before it becomes black. That is hard to do anywhere else because all you get to taste is the oolong or black. You can find specific cases in China like a light roast TGY versus dark roast. Ive tasted Yunnan green and recently a white before it becomes red. Id still like to know if I can taste the difference in fresh leaf. Nigel says no. I disagree with him on that also.

Jim