Ceylon teas are generally described as "brisk."
That's the word Sir Thomas Lipton used when he introduced Ceylon teas to the world back in the late 1800s. At one time he owned half of Ceylon, now Sri Lanka, when he secretly bought up former coffee plantations that had been ruined by a blight. Now Ceylon is one of the four major tea-producing countries in the world, along with India, China and Africa.
Our Ceylon Orange Pekoe (OP) makes a perfect afternoon tea since it's sprightly with a bright liquor and subtle flowery undertones. The rich coppery color and delicate flavor means it looks and tastes better without milk.
Boiling water (212 F). Steep 4 minutes. Skip the milk.