Imboolpittia Estate Silver Tips

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Black Tea

Exceptional Perfect Ceylon

2g / 1 tea bag per serve - All Day

About this Tea: An essential gourmet tea experience from Ceylon’s western high grown region. A perfectly balanced tea.

Tasting Note: The tea offers richness, depth and the slightly grassy, bright note of high quality, fresh tea. Neither too strong nor too light, a delicious tea to wake up to, to revive or simply relax with. A tea for connoisseurs.

Water Temperature
Water Temp
Water Temperature
Brewing Time
3-5 min
The Pairing: Lightly grilled chicken or pork, buttery desserts and cookies
How to serve this tea
Best taken straight. Can also serve with fresh mint leaves, sliver of fresh ginger, twist of lemon or honey.
Do more with this tea
DTs  - Recipe Thumb

Prawns and Scallops with Perfect Ceylon Tea Sushi Rice

Recipe by Celebrity Chef Peter Kuruvita, Australia

10 green tiger prawns, peeled leaving tail intact, deveined

10 small scallops, halved widthways

Cervil leaves, to serve

Yuzu Mayonnaise

1 cup kewpie mayonnaise

¼ teaspoon green yuzu kosho (yuzu chile paste)

1½ teaspoons salted yuzu juice

Sushi Vinegar

400ml rice vinegar (Siragiku Brand)

250g caster sugar

80g Salt

3.5g kombu (kelp)

Sushi Rice

1kg Japanese sushi rice

1.25 litres water, plus extra to soak

2 Dilmah Exceptional Perfect Ceylon Tea bags


To make the yuzu mayonnaise, combine the mayonnaise, green yuzu kosho and salted yuzu juice in a small bowl. Set aside. To make the sushi vinegar, combine the vinegar, sugar, salt and kombu in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar and salt dissolve. Remove from heat and set aside to cool completely. Strain through a fine sieve. Set aside. To make the sushi rice, rinse rice under cold running water until water runs clear. Place rice in a large bowl and cover with cold water. Set aside for 35 minutes to soak. Drain well. Place in a saucepan with water and place over high heat. Bring to the boil. Reduce heat to very low and cook, covered, for 10 minutes or until water is absorbed and rice is tender. Remove from heat and set aside, covered, for 10 minutes. Transfer rice to a large bowl with 225ml of the sushi vinegar and Perfect Ceylon Tea leaves. Use a spatula to carefully fold vinegar mixture through the rice, fanning with spatula occasionally. Continue folding until well combined and rice is sticky. Set side to cool. Use a small knife to cut down the back of the prawns, not cutting all the way through, to butterfly. Using wet hands, shape tablespoonsful of sushi rice into oval shapes. Top with prawns and scallops. Spoon a little mayonnaise mixture over each sushi. Use a small blow torch to caramelize the mayonnaise over each sushi. (Alternatively cook under preheated grill until caramelized.) Arrange on serving plate and top with cervil leaves. Serve immediately with soy sauce.