- Dining Collection -
BASILUR’S FRESHEST CUP OF LUXURY HANDMADE TEA
Plucked from Basilur’s own tea garden, this black tea is made from the first two leaves, bud & stem. Hand-rolled by artisans, it undergoes precise withering, oxidation, fermentation, and firing. Despite being a black tea, it offers antioxidant and phytonutrient levels comparable to green tea, boasting an impressive polyphenol range of 17-19% compared to the average 12-15% in black teas.
Hand picked at dawn, Basilur’s handmade green tea uses only the first two leaves and bud to avoid astringency. After two pan firings, hand-rolling, and a 3-hour claypot resting period, it is finished with a final pan firing and baking. While normal green tea has a polyphenol range of 17-21%, Basilur’s green tea has a remarkable 2728% delivering higher health benefits.
Plucked in the evening for overnight withering from Basilur’s tea estate and oven-fired for 3 hours at 70°C, this minimally processed tea offers a fresh taste profile characteristic of a classic silver tip, with more pronounced flavor notes. It contains a polyphenol range of 23-24%.
The tea leaves are plucked at dawn from Basilur’s tea garden, with the bud separated and left to wither overnight to develop character. It is then pan-fired to enhance flavor and finally oven-fired for the finishing touch. This tea has a polyphenol content higher than that of normal green tea, with a range of 27-28%.
Tea leaves, 3-4 days old, are plucked and withered, then handrolled. The leaves are placed in a closed claypot for controlled oxidation, with air circulation occurring only through the pores of the clay, allowing the tea to develop significant character. After oxidation, the leaves undergo a final firing to complete the process.
Plucked in the evening after a period of withering to develop its character, this tea is made using only the first two leaves of the red tea plant, the same clone used for silver tips. The leaves are handrolled, fermented, and carefully fired to complete the process. It contains a polyphenol range of 15-16%.
Brew temperature: 80 °C | Brew time: 5 mins | Cup colour: Whitish - Yellow | Strength: Light Taste | notes: Delicate taste with a mellow character
Brew temperature: 80 °C | Brew time: 1 min | Cup colour: Greenish - Yellow | Strength: Light Taste | notes: Crispy, nutty and grassy flavor profile with an underlying toasty hint
( ** Only served during season: May - July ) Brew temperature: 80 °C | Brew time: 1 min 30 sec | Cup colour: Golden - Orange | Strength: Medium | Taste notes: Slightly sweet with a tangy taste
Ruhuna teas, grown in low elvations near the coast and flourish in fertile soil and in a monsoon-sheltered climate. Once a spice region, it produces long, strikingly black leaves, perfect for rolling. (Served with freshly baked shortbread cookies)
Low-grown like Ruhuna teas, Sabaragamuwa teas offer a little more variation in character to that of Ruhuna. Their liquor is a rich orange with reddish hues, lightening at higher elevations. Notably, the aroma carries a delicate hint of sweet caramel, softer than Ruhuna’s robust profile.
High-grown Dimbula teas thrive in a misty climate shaped by the southwest monsoon (May–September) and the western quality season's dry winds (January–April). These teas are known for their golden-orange hue, crisp freshness, and unique flavour nuances from the region's diverse microclimates. (Served with freshly baked shortbread cookies)
Mid-grown Kandy teas, cultivated on western slopes, are lighter in the cup yet retain strength and body, though less robust than Sabaragamuwa and Ruhuna. The finest teas are produced during the first quarter's western quality season. (Served with freshly baked shortbread cookies)
Nestled between Kandy and Uva on the eastern hill slopes, Uda Pussellawa is a tea-focused district with two quality seasons: JuneSeptember (eastern) and the first quarter (western). Teas from higher elevations near Nuwara Eliya develop a rose hint during the dry, cold western season, showcasing medium body and subtle character. Heavy rainfall yields darker, stronger-flavored teas. (Served with freshly baked shortbread cookies)
Uva tea, recognized worldwide, became famous when Sir Thomas Lipton used it to introduce tea-drinking to America. Known for its smooth, mellow taste, it stands out with its blackened leaves. During the July–September quality season, the kacchan winds and temperature shifts enhance the tea's aroma and flavor. The manufacturing process is shortened to highlight its pungent, mentholated character, making it distinct from teas produced at other times. (Served with freshly baked shortbread cookies)
Nuwara Eliya, Sri Lanka's highest and most mountainous tea region, is renowned for producing some of the finest teas in the world. Its cool, bracing climate, with eucalyptus-scented winds and moderate rainfall, creates a tea with a greenish-yellow leaf and a pale infusion, accented by a golden hue and a delicate, fragrant bouquet. The region benefits from two quality seasons, eastern and western, which contribute to its exceptional flavor. Often refered to as the champagne of teas. (Served with freshly baked shortbread cookies)
Brew temperature: 100 °C | Brew time: 5 mins | Cup colour: Orange | Strength: Strong | Taste notes: Strong and heavy taste profile
Brew temperature: 100 °C | Brew time: 5 mins | Cup colour: Reddish - Orange | Strength: Strong | Taste notes: Strong Earl Grey flavor with hint of mandarin and smooth black tea profile
Brew temperature: 100 °C | Brew time: 5 mins | Cup colour: Reddish Orange | Strength: Strong | Taste notes: Heavy bodied tea with a mix of masala chai
Brew temperature: 100 °C | Brew time: 5 mins | Cup colour: Dark Reddish - Orange | Strength: Strong | Taste notes: Prominent chocolate taste with a hint of mint
Brew temperature: 80 °C | Brew time: 3 mins | Cup colour: Yellowish - Green | Strength: Light | Taste notes: Mellow green tea with a hint of milky notes
Brew temperature: 80 °C | Brew time: 3 mins Cup | colour: Light Purple | Strength: Strong | Taste notes: Bold juniper berry flavor with prominent tonic notes and a hint of mixed berries (Non-alcoholic)
Brew temperature: 80 °C | Brew time: 3 mins | Cup colour: Light Green | Strength: Strong | Taste notes: Robust juniper berry flavor balanced with tonic and a subtle hint of bergamot (Non-alcoholic)
Brew temperature: 100 °C | Brew time: 5 mins | Cup colour: Red | Taste notes: Spicy taste of ginger with sour note of hibiscus
Brew temperature: 100 °C | Brew time: 5 mins | Cup colour: Red | Taste notes: Flavor orange with Piña colada blended with sour taste of hibiscus
Brew temperature: 100 °C | Brew time: 5 mins | Cup colour: Red | Taste notes: Strawberry and raspberry flavors with a pronounced tangy sourness
Brew temperature: Cold brewed | Brew time: 7 mins | Cup colour: Red | Taste notes: Lime & cherry notes
Brew temperature: Cold brewed | Brew time: 7 mins | Cup colour: Light Red | Taste notes: Passionfruit with a hit of guava
Blueberry and hibiscus tea with soda and a dash of lemon bitters
Basilur’s Citrus Bliss black tea with green mandarin, mint, orange, and a splash of soda
Basilur’s Earl Grey tea with simple syrup, egg white drops, and soda
Basilur’s Passion Triopica tea with elderflower syrup, passion fruit, olive bitters, and tonic
Basilur’s Rose Fantasy Green tea with vanilla syrup, lime, egg white, and olive bitters
Basilur’s stawberry & raspberry tea with a fresh strawberry and raspberry syrup with aromatic bitters and tonic
Mango, pomelo, fresh milk with tapioca pearls and mango popping boba.
Premium Japanese matcha, vanilla syrup, and fresh milk with tapioca pearls.
Basilur’s English breakfast tea, caramel and fresh milk with tapioca pearls.
Basilur’s strawberry and raspberry fruit infusion tea with strawberry compote, milk, and tapioca pearls.
Red bean paste, oats, soy milk, chocolate syrup and tapioca pearls.
Espresso with elderflower-infused tonic
Fresh orange juice balanced with rich espresso and vanill
Espresso with king coconut water and Earl Grey tea syrup
Fresh strawberry and raspberry compote with milk and espresso
Double shot of espresso with hot water.
Coffee brewed under pressure to yield a concentrate of liquid gold
Double shot of espresso with a small amount of milk
A double shot of espresso with equal parts steamed milk and foamed milk.
A single shot of espresso with steamed milk and a thin layer foamed milk
A double shot of espresso with steamed milk and a thin layer foamed milk
A single shot of espresso with dark chocolate sauce and foamed milk
A single shot of espresso with white chocolate sauce and foamed milk
Double shot of espresso with ice and topped with cold water
A single shot of espresso over ice with equal parts cold milk and cold foam
A single shot of espresso over ice with cold milk
A double shot of espresso over ice with microfoamed cold milk and a thin layer of cold foam
A single shot of espresso over ice with dark chocolate sauce and foamed milk
A single shot of espresso over ice with white chocolate sauce and foamed milk
Rich hot chocolate topped with toasted marshmallows
Premium white chocolate and creamy milk, topped with toasted marshmallows
Muddled strawberries with creamy sweetness and a touch of milk
A rich and creamy blend of chocolate cookies, smooth milk, and decadent chocolate syrup