Ceylon Tea
Explore the Rich Flavours of Ceylon Tea
Ceylon Tea, renowned for its bold flavour and distinct aroma, hails from the lush landscapes of Sri Lanka. Our collection offers a deep dive into the rich heritage of Ceylon teas, covering a variety of grades and regions known for producing some of the finest black and green teas in the world.
What is Ceylon Tea
Ceylon tea is a type of tea grown in Sri Lanka, a country that was known as Ceylon until 1972. It includes black, green, and white teas, each offering unique flavour profiles influenced by the island's diverse climates and elevations. Ceylon black tea is especially renowned for its bold, brisk taste and bright, golden colour. Grown at various altitudes—from sea level to high mountainous regions—the tea's flavour can range from rich and robust to light and delicate. Celebrated worldwide for its quality, Ceylon tea plays a significant role in Sri Lanka's economy and cultural heritage.
Brief History of Ceylon Tea
Tea cultivation in Sri Lanka, known as Ceylon until 1972, began during the 19th century under British colonial rule. Initially, the island's economy heavily relied on coffee plantations. However, in the 1860s, a devastating fungus called coffee rust destroyed most of the coffee crops, prompting planters to seek alternative cash sources.
In 1867, a Scottish planter named James Taylor pioneered tea cultivation in Ceylon by establishing the first commercial tea plantation at the Loolecondera estate near Kandy. Taylor mastered the art of growing and processing tea, laying the groundwork for what would become a booming industry. His success attracted others, and soon more plantations converted to tea.
By the late 19th century, tea had overtaken coffee as the island's primary export. Innovations in production and transportation, including the development of railways, facilitated rapid growth. Entrepreneurs like Sir Thomas Lipton helped popularise Ceylon tea globally by marketing it as a high-quality yet affordable product.
Today, Sri Lanka is one of the world's leading tea exporters, and Ceylon tea is celebrated for its exceptional quality and diverse flavours. The industry remains a vital part of the country's economy and cultural heritage, reflecting a rich history that transformed a small island nation into a global tea powerhouse.
Regions of Ceylon Tea Production
Ceylon tea, grown in Sri Lanka, boasts a rich tapestry of flavours across its different regions. Each region has its own unique terroir, influencing the taste of the tea:
| Region | Elevation |
|---|---|
| Uva: Renowned for its smooth, mellow teas with a subtle sweetness, Uva offers both black and green varieties that are complex and full-bodied. | 3,000 - 5,000 ft |
| Nuwara Eliya: Often compared to champagne, Nuwara Eliya produces high-altitude teas known for their light, delicate flavours and floral notes. This region is especially celebrated for its green teas. | 6,000 - 9,000 ft |
| Dimbula: Dimbula teas are robust and full-flavoured, with a slight astringency that appeals to those who prefer a strong, invigorating cup. | 3,500 - 5,500 ft |
| Kandy: Located in the central highlands, Kandy produces teas with a bright, full-bodied flavour. These teas are often described as brisk and are typically grown at mid-elevations. | 2,000 - 4,000 ft |
| Ruhuna: Grown at lower elevations, Ruhuna teas are known for their dark, rich liquor and strong, earthy flavour, making them ideal for those who prefer a robust, intense brew. | Sea level - 2,000 ft |
| Sabaragamuwa: This region produces teas that are deep and full-bodied with a rich colour and smooth taste. Sabaragamuwa teas are versatile, enjoyable with or without milk. | 1,000 - 2,500 ft |
| Uda Pussellawa: Situated between Uva and Nuwara Eliya, Uda Pussellawa produces teas with a medium body and a subtle, fruity flavour, often with a hint of rose. | 3,500 - 5,000 ft |
Grades of Ceylon Tea
Ceylon tea comes in various grades, each offering a unique experience:
| Grade | Leaf Style |
|---|---|
| OP (Orange Pekoe): Whole leaf tea prized for its light, fragrant taste, perfect for a refreshing afternoon break. | Whole Leaf |
| OP1: Slightly longer and more wiry than OP, known for its delicate and refined flavour with a smooth, light cup. | Whole Leaf |
| BOP (Broken Orange Pekoe): A smaller leaf grade that produces a stronger, more robust cup, ideal for intense flavour lovers. | Broken Leaf |
| BOP1: A finer version of BOP, offering a subtle, aromatic brew with a medium body for a well-balanced cup. | Broken Leaf |
| FBOP (Flowery Broken Orange Pekoe): Includes tips for a slightly sweet and aromatic experience, loved by connoisseurs. | Broken Leaf with Tips |
| BOPF (Broken Orange Pekoe Fannings): Small, granular grade that brews quickly into a strong, rich liquor, ideal for tea bags. | Fannings |
| Pekoe: Shorter, tightly rolled leaves than OP, producing a richer, stronger cup with a fuller body. | Tightly Rolled Leaf |
| FOP (Flowery Orange Pekoe): Similar to OP but with more tips, offering a more aromatic and slightly sweeter flavour. | Whole Leaf with Tips |
Black, Green, and White Ceylon Tea
Black, green, and white Ceylon teas all come from the same plant, Camellia Sinensis. The differences in flavour, colour, and antioxidant levels come from how the leaves are processed after they are harvested:
| Type | Description |
|---|---|
| Ceylon Black Tea | To produce black tea, the leaves are fully oxidised, giving the tea its dark colour and rich, full-bodied flavour. The leaves are withered, rolled, and then allowed to oxidise before being dried. This process enhances the depth and complexity of the tea, making it a perfect choice for those who enjoy a strong, energising brew. |
| Ceylon Green Tea | Green tea is processed differently to preserve its lighter colour and more delicate flavour. The leaves are quickly steamed or pan-fired after harvesting to prevent oxidation, which keeps the tea green and retains its natural antioxidants. Ceylon green tea is often described as fresh and smooth, with a hint of natural sweetness. |
| Ceylon White Tea | White tea is the least processed of the three types. Young tea buds and leaves are carefully handpicked and simply withered and dried, often in natural sunlight, with minimal processing and no oxidation. This gentle treatment results in a delicate, subtle flavour and a light, pale colour. Ceylon white tea is prized for its high antioxidant content and smooth, mellow taste. |
Nutritional Benefits of Ceylon Tea
Ceylon tea, hailing from Sri Lanka, is cherished not only for its rich flavour but also for its numerous health benefits. Here are some key nutritional advantages of enjoying Ceylon tea:
- Rich in Antioxidants: Abundant in antioxidants like flavonoids and catechins, Ceylon tea helps combat oxidative stress by neutralising free radicals in the body, potentially reducing the risk of chronic diseases.
- Boosts Immune System: The antioxidants present can enhance immune function, aiding the body in fighting off infections and illnesses more effectively.
- Supports Heart Health: Regular consumption may contribute to cardiovascular well-being by improving blood circulation and reducing bad cholesterol levels. The flavonoids in Ceylon tea support heart function.
- Aids in Weight Management: This tea can boost metabolism, assisting in weight management. Its natural compounds may enhance fat oxidation and improve overall metabolic rate.
- Improves Digestion: Ceylon tea possesses properties that promote healthy digestion. It can help alleviate digestive issues like bloating and may support gut health due to its anti-inflammatory effects.
- Enhances Mental Alertness: The moderate caffeine content can improve focus and alertness. Combined with L-theanine, an amino acid found in tea, it promotes relaxation without causing drowsiness.
- Helps Regulate Blood Sugar Levels: Some studies suggest that Ceylon tea may assist in regulating blood sugar levels, making it beneficial for those concerned about diabetes.
- Hydrates the Body: Despite containing caffeine, tea contributes to daily fluid intake and can help keep the body hydrated.
Note: While Ceylon tea offers these potential health benefits, it's important to consume it in moderation, especially if you're sensitive to caffeine. Always consult a healthcare professional for personalised advice.
Ceylon Organic Tea
We're proud to offer Ceylon Organic Tea from the Idalgashinna Plantation in Uva, Sri Lanka—a true pioneer in organic tea farming. At Idalgashinna, tea is grown with a deep commitment to sustainable and biodynamic practices, ensuring that every cup is as pure and natural as possible. To learn more and explore our full range, visit our organic tea collection.
How to Brew Ceylon Tea
Brewing Ceylon tea properly brings out its rich flavours and aromas. Follow these steps to prepare the perfect cup:
Ingredients and Equipment:
- Ceylon tea leaves (black, green, or white, depending on your preference)
- Fresh, filtered water
- A kettle
- A teapot or infuser
- A teacup
- Optional: Milk, lemon, honey, or sugar for added flavour
Instructions:
- Measure the Tea Leaves:
- Use 1 teaspoon of Ceylon tea leaves for every 200 ml of water. Adjust the amount to suit your taste.
- Heat the Water:
- Black Tea: Heat the water to 95°C. Never use boiling water, as it can scald the tea leaves and affect the flavour.
- Green and White Tea: Heat the water to 75–85°C to prevent bitterness.
- Warm the Teapot:
- Pour a little hot water into the teapot, swirl it around, and then discard it. This warms the teapot and helps maintain the optimal brewing temperature.
- Add the Tea Leaves:
- Place the measured tea leaves into the teapot or infuser.
- Pour the Water:
- Pour the heated water over the tea leaves.
- Steep the Tea:
- Black Tea: Steep for 3–5 minutes.
- Green Tea: Steep for 2–3 minutes.
- White Tea: Steep for 4–5 minutes.
- Adjust the steeping time according to your preferred strength.
- Strain and Serve:
- Remove the tea leaves by straining the tea into your cup. If you're using an infuser, simply remove it.
- Add Optional Ingredients:
- Black Tea: You may add milk, lemon, honey, or sugar to taste.
- Green and White Tea: Best enjoyed plain, but you can add a touch of honey or lemon if you like.
Tips:
- Use Fresh Water: Fresh, cold water contains more oxygen, enhancing the tea's flavour.
- Avoid Oversteeping: Oversteeping can make the tea bitter, so stick to the recommended times.
- Quality Matters: Use high-quality Ceylon tea leaves for the best experience.
- Proper Storage: Store your tea leaves in an airtight container, away from light, moisture, and strong odours.
Enjoy your perfectly brewed cup of Ceylon tea!
Discover Your Perfect Cup
At TeaTop, we take pride in offering only the highest quality Ceylon teas, carefully selected from the best estates in Sri Lanka. Whether you're exploring the rich, robust flavours of Ceylon black tea or the delicate nuances of Ceylon green tea, our collection has something for every tea lover. Browse our selection today and find your perfect cup.