Peachy's Pantry: Kandy by Steven Smith Teamaker Recommended by Whom You Know! You need something sweet even if it is in the form of a name to start your Manhattan Monday!
It's gray. It's raining. It's still February. And, it is MONDAY...in Manhattan. You need a nice jumpstart to your day, so may we suggest having some Kandy. A flavorful blend of Ceylon teas from three different producing regions with medium body. The blend is called Kandy because all three regions are just south of the capitol of Sri Lanka – Kandy. The three regions, Uva, Dimbulla and Nuwara Eliya when combined create a tea with a unique floral character with balanced astringency with hints of fruit and minerality. Black Teas are made from the top two leaves and bud of the plant Camellia Sinsesis. The leaves are plucked by hand, then allowed to partially dry in elevated racks in a process known as withering. After withering, the leaves are mechanically rolled and during this process cells in the leaf are crushed and leaf is saturated with a natural enzyme that starts the fermentation process. This process also known as oxidation turns the leaf a coppery color and begins the development of the darker more tannic flavor and aroma of black teas. The tea is then dried and graded according to leaf size. Most of Steven Smith's black teas come from India, Sri Lanka and China.
