Months back I ordered some tea samples from Teakruthi wanting to add some variety to the teas I was trying, and I had unfortunately not done a review until know.
Teakruthi originates from Ceylon, now known as Sri Lanka. Their teas are hand plucked and ethically sourced from some of the world’s finest tea plantations, and delivered directly from the plantation to the customer’s doorstep. This allows the teas to stay fresh, keeping its natural flavour and aroma, as the tea does not need to pass through a supply chain. Each tea is carefully balanced by tea sommeliers to create uniquely distinctive flavours. The tea is processed in a climate-controlled facility and shipped in a vacuum packed aluminium foil pouch that protects against sunlight.
I loved the packaging the tea came in – a small box with each tea individually packaged in a resealable foil bag. But the best touch, in my opinion, was the tea cards, which told the drinker all about the teas they were trying, including their expected taste, aroma and colour; it also showed how the tea had journeyed in order to reach them.
Each tea below was brewed according to its individual instructions.
Mythical Green Tea
Dry Leaves: The tea consists of small, tightly curled khaki green balls with yellowy green tips spiking outwards. This tea has an incredibly vegetal aroma, like asparagus and spinach, mixed with the delicious scent of cut grass.
Wet Leaves: The leaves unfurl to their full size and lighten a shade, leaving it a beautiful sage. Small, wispy, light green trails mark the leaves’ veins, allowing a marbled effect to be created. The stalk is an occasional deep burgundy – a stark contrast to the tones of green.
Tea Liquor/Infusion: The liquor is a pale shade of sunshine yellow, with a grassy aroma with hidden sweet floral notes. This slight bitter astringency hits the palette first and weighs on the tongue – a quality commonly found in green teas. But it is quickly followed by a slight nutty texture that dances across the tongue with hints of umami that round off the tea to leave a subtle roast sweetness. A good tea that will adapt well with multiple steepings allowing new flavours to be unlocked each time.
Ceylon Oolong Tea
Dry Leaves: The tea looks like small crumpled up black leaves with the little stalk sticking out, belying the hidden craft established in making this tea. The aroma was reminiscent of freshly balled hay in the fields.
Wet Leaves: Over the course of the brewing process the tea leaves unfurl, allowing it to infuse into the hot water. In lieu of the black tea leaf buds that were expected are whole green leaves with the veins and edge of red tinged black, creating a beautiful mottled effect. The aroma carries a more herbal quality much like fennel or vegetables.
Tea Liquor/Infusion: The tea liquor has a honeydew quality to it, emitting strongly from both the colour and the aroma. The aroma is a curious mix of honeydew and freshly cut grass, which works wonderfully well together. Unlike most oolongs, it has a very earthy flavour similar to that found in Sri Lankan black teas; instead of the ripe freshness of regular green oolongs, there is a light malty strength with an edge of bitter vegetal astringency giving it an overall mild fresh taste.
Island Heritage Black Tea
Dry Leaves: The tea leaves had a very pleasant mellow aroma of sweet buttery lemons. The tea leaves are an ink black spindly curl, with a whisper of silver white veins shining through each individual leaf.
Wet Leaves: With the hot water added, the tea leaves uncurl leaving them a surprising burgundy brown colour with green patches on the majority of the leaves. These green patches usually indicate that the black tea has not been left to oxidise for the correct length of time, but when I consulted the dry leaves, by crushing them, they did not turn green inside, which would have been case hardened; instead they were the black brown you expect of black tea. So I am unsure of this anomaly but it does provide a nice visual element.
Tea Liquor/Infusion: The liquor shone a wonderful golden hue, instead of the classic dark red found in numerous black teas. On the other hand, the aroma was of the sweetness found in the dry leaves with floral undertones. The sweet floral notes in the aroma really shine through in the liquor flavour with a unique edge of bitter lemons. Sweetness and bitterness entwine together creating an incredibly palatable tea that doesn’t lie too heavy on the tongue. The undercurrents of buttery sweetness mean that definitely no sugar is needed.
Would I drink it again? My favourite was actually the black tea, which is unusual, as I usually tend towards green teas. But I would be pleasantly surprised to have another cup of any of the teas above. However, I wasn’t keen on the foil packaging.