flipCeylon tea — the infusion from the hill island
Ceylon tea — the infusion from the hill island
Why this dish? Tea is the economic and daily soul of Ceylon: the highland plantations around Kandy made the island world-famous, and Sirimavo's own file mentions local tea. In a day of government in Colombo, the cup of tea punctuated audiences; in Sinhalese, it is often said that everything is settled over a cup of tea.
A strong-brewed Ceylon black tea, served plain and piping hot, or softened with milk and sugar. A drink of hospitality and work, from the official salon to the village shop.
One does not receive guests, in our country, without offering tea. Our Kandy hills produce the best in the world, and I would take it at all hours, between audiences. Boil the water for real — not tepid — pour it over the leaves and let it steep for the length of a short conversation. Plain for those who like the frank bitterness, a cloud of milk and a little sugar for others: that is how the most difficult agreements are forged.
- •Ceylon black tea leaves — one spoonful per cup (base)
- •Boiling spring water — to cover (infusion)
- •Sugar — to taste (optional sweetness)
- •Milk — to taste (optional softener)
Ceylon tea — the infusion from the hill island
A strong-brewed Ceylon black tea, served plain and piping hot, or softened with milk and sugar. A drink of hospitality and work, from the official salon to the village shop.
Why this dish? Tea is the economic and daily soul of Ceylon: the highland plantations around Kandy made the island world-famous, and Sirimavo's own file mentions local tea. In a day of government in Colombo, the cup of tea punctuated audiences; in Sinhalese, it is often said that everything is settled over a cup of tea.
One does not receive guests, in our country, without offering tea. Our Kandy hills produce the best in the world, and I would take it at all hours, between audiences. Boil the water for real — not tepid — pour it over the leaves and let it steep for the length of a short conversation. Plain for those who like the frank bitterness, a cloud of milk and a little sugar for others: that is how the most difficult agreements are forged.
Ingredients (period version)
- Ceylon black tea leaves — one spoonful per cup (base)
- Boiling spring water — to cover (infusion)
- Sugar — to taste (optional sweetness)
- Milk — to taste (optional softener)
Ingredients
- Ceylon black tea (loose leaf or quality bag) — 1 tsp per cup (base)
- Filtered water, brought to a boil — 200 ml per cup (infusion)
- Sugar — 1 tsp (optional) (sweetness)
- Milk — a splash (optional) (milky version)
Method
- Preheat the teapot by rinsing it with hot water.
- Add the tea and pour the just-boiled water over it.
- Let steep for 3 to 4 minutes for a strong tea.
- Strain and serve plain, or add milk and sugar to taste.
How it was made : Tea plantations were established in the highlands in the 19th century after a disease ravaged the island's coffee. By Sirimavo's time, tea was already the top export and an economic pillar; picking was done by hand, leaf by leaf, on the misty slopes.
The contemporary twist : Served iced with a drizzle of melted jaggery and a squeeze of lime, as a Ceylon iced tea for hot days.
Sirimavo Bandaranaike · Charactorium
