hāmbîn Autumn–Winter Collection
Sri Lankan Black Tea Series
English Breakfast • Curry Leaf • Cinnamon
Sri Lanka — once known as Ceylon, is a land where mist-covered hills meet warm tropical winds.
Tea was first planted here in the 19th century by British planters who turned mountain forests into emerald slopes.
Today, Ceylon black tea remains one of the world’s finest, bright, brisk, and full of sun-kissed vitality.
The Art of the Highlands
Our teas are sourced from high-elevation gardens in Nuwara Eliya, where cool nights and golden mornings create leaves rich in aroma and clarity.
Each sip carries the character of the island — the strength of its soil, the gentleness of its rain, and the warmth of its people.
Three Expressions of Flavor
Breakfast Tea
Classic and balanced. Deep amber liquor with notes of malt and honey, a timeless morning companion.
Curry Leaf Black Tea
A poetic fusion of fragrant Ceylon leaves and fresh curry leaf, aromatic, earthy, and gracefully spiced.
Cinnamon Black Tea
Sweet warmth in a cup, hand-rolled leaves blended with Sri Lankan cinnamon for comfort and calm.
Brewing Ritual
For one cup (250 ml):
• Use 2.5 g of tea
• Pour freshly boiled water at 95 °C
• Steep 3–4 minutes for clarity and strength
• Enjoy plain or with warm milk and sugar 
A Note from hāmbîn
May each cup remind you of gentle mornings, distant hills, and the quiet art of slowing down.
A gift of warmth for the changing seasons, from our garden to yours. 🍂
A Journey from the Island of Ceylon