Every dry tea leaf holds the identity of its soil and processing method. Choosing between the large, curled orthodox leaves of Ceylon OP Qalam and the fine, needle-like leaves of Calcutta tea is a reflection of your brewing rituals.
Ceylon OP Qalam tea, harvested from the high-altitude estates of Sri Lanka, features large leaves that require ample space to unfurl inside a porcelain pot. As they steep, they release a light amber liquor with mild aromatic notes and a gentle, smooth finish. It is a slow-brewing tea, perfect for a relaxing afternoon. For this experience, the OP Qalam Tea Collection from Miad brings the authentic spirit of Sri Lankan mountains straight to your cup.
In contrast, Calcutta needle tea consists of dark, needle-shaped, dense leaves from the sun-drenched plains of India. Once introduced to boiling water, they steep quickly, yielding a deep crimson liquor with robust body and pleasant astringency. This strong character makes it the ultimate morning energy booster. If you prefer a bold taste and rich color, Miad Classic Black Tea 2 serves as an excellent representation of this heritage.
Brewing each variety demands different attention. While the large leaves of Ceylon Qalam need more time to steep and release their delicate oils, Calcutta needle leaves deliver their full strength in a shorter infusion. Your final choice depends on whether you seek a morning jumpstart or a soothing evening wind-down.