Pink Green begins with tea leaves that have a natural purple or burgundy tint. These leaves are harvested from tea plants growing in the forested landscape around Adam’s Peak and carefully processed using a Japanese-inspired green tea method.
Unlike black tea, green tea is heated during processing to limit oxidation and preserve a fresher, more vegetal character. The leaves are then shaped and dried to create the finished tea.
One of Pink Green’s most fascinating characteristics appears in the cup. Brewed on its own, the infusion has a greenish or pale golden appearance. Add a few drops of lemon or lime juice, however, and the colour can shift towards pink.
This colour change is associated with naturally occurring pigments responding to the acidity of the citrus. It makes Pink Green a particularly enjoyable tea to prepare for a tasting, allowing you to observe the transformation as you drink.
The flavour is fresh and vegetal, with gentle fruity and floral notes. It is a different expression of Sri Lankan tea, showing how leaf variety and processing can produce something quite unlike conventional Ceylon black tea.
