Ingredients
High elevation Ceylon black tea, lemon verbena, lemon peel and lemon crème flavoring.
Brewing Method
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Brewing Parameters:
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Water Quality:
Soft water or purified water is best. Hard water may leave a film of oil floating in the pot or cup due to the interaction between the Flavonoids
in tea and Calcium Hydroxide in the water. Hard water is unsuitable for tea. Ice tea made with hard water will cloud upon cooling.
Recommended Water Specifications for Tea:
Water Hardness: between 50 ppm and 200 ppm
Total Dissolved Solids (TDS): <250 ppm
PH: 7.0-7.5
Total Alkalinity: 60-100 ppm
Total Chlorides: <75 ppm
Total Chlorine: <0.1
Free Chlorine: <0.05
Origin
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Beneath the Ceiling of the Sky, A Zest Blooms The heart of Citrus Bloom beats high in the mountains of Sri Lanka, where the world’s finest Ceylon black tea reaches for the clouds. Here, in the cool, misty air of the high-elevation estates, the tea plants develop a complexity and brightness unrivaled on lower slopes. From these lofty gardens, we select leaves with a naturally vibrant character, perfect for carrying the sunlit essence of citrus. We then adorn this regal base with the herbal spark of Lemon Verbena, the sharp honesty of real Lemon peel, and a final, creamy whisper of Lemon Crème flavoring. Citrus Bloom is a tribute to elevation—a tea that captures both the crisp, clear air of the Sri Lankan highlands and the joyful, sun-drenched spirit of a citrus grove in full bloom. |  |