Ceylon

About this tea

Ceylon tea, still bearing the colonial name of Sri Lanka, represents one of the world's finest tea traditions. Introduced to the island in 1867 by James Taylor after a coffee blight destroyed the island's primary crop, Ceylon tea quickly gained international acclaim for its bright, crisp character and exceptional quality.

Sri Lankan teas are classified by elevation: high-grown (above 1,200m), medium-grown (600-1,200m), and low-grown (below 600m). Each elevation produces distinct characteristics - high-grown teas from regions like Nuwara Eliya and Dimbula are light, delicate, and fragrant with citrusy notes, while low-grown teas from Ruhuna are fuller-bodied and robust.

The island's unique terroir - combining tropical climate, high altitude, and ocean breezes - creates teas with a distinctive bright, brisk character often described as 'citrussy' with a clean, refreshing finish. The liquor ranges from light amber to deep copper, depending on elevation and processing. Ceylon teas are known for their quality consistency and the 'Ceylon Tea Lion' logo guarantees 100% pure Sri Lankan origin.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 96°C (205°F) and steep for 3 minutes. High-grown Ceylons are more delicate and benefit from this moderate temperature. The tea's natural brightness means it can be enjoyed plain, though it takes milk well.

Versatile enough for any time of day, Ceylon pairs beautifully with citrus desserts, tea sandwiches, and spicy foods. It's also excellent as an iced tea due to its clarity and resistance to clouding when cooled.