A brisk, rounded Ceylon with a bright copper-coloured liquor, carefully processed to remove the caffeine. Delicious with milk or a slice of lemon.

This tea has been decaffeinated using the Carbon Dioxide method, the most natural way to remove caffeine, and one that allows its sweet fruity flavour to be retained. The leaves are treated in a high pressure and high temperature environment with CO2 gas. In these conditions, the CO2 molecules attract the small caffeine molecules, thereby removing them from the tea. The flavour molecules are bigger in size, so remain in the leaves, which means the tea stays full in flavour.

Leaf grade: O.P.

Brew: Measure 3g (1 teaspoon) per 200ml cup. Infuse at 100°C for 3 minutes.