Collection: Ceylon Tea

See also our fragrant Silver Tip from Kandy and our decaffeinated Ceylon blend. Known as, ‘the cup that cheers,’ Ceylon loose leaf teas are celebrated for their elegant fragrance, floral character and briskness.

Depth of flavour and style varies depending upon the area in which the tea is grown.

A Scot, James Taylor, was instrumental in establishing tea production in Sri Lanka in 1866 after the island suffered its devastating coffee blight. Black Ceylon teas are renowned for their traditional orthodox manufacture, their depth of flavour and clarity in the cup. This can vary from golden to red.

The best Ceylon loose leaf tea is grown in the central highlands at altitudes of between 3000 and 8000ft and is picked all year round. High grown teas tend to be delicate and have the greatest character in flavour. Dimbula, grown in the western part of the central highlands at an altitude of 3,500 – 5,000 feet, is noted for its deep body and distinctively aromatic aroma and strong flavour.

Uva, grown in the eastern part of the central highlands at altitudes of 2,800 – 6,000 feet, is noted for its intense flavour, distinctive mellow aroma and coppery red colour in the cup. Uva teas are picked during the harsh, windy conditions prevalent during June to September.

Revered Nuwara Eliya teas are grown at altitudes of over 6,000 feet in the central part of the highlands and is the highest grown tea in Sri Lanka. Picking is in the cooler and dryer months of January to March. The teas are beautifully floral.

BLACK CEYLON TEAS INSIGHT: Black Ceylon Teas. From: Sri Lanka. Known as: ‘The cup that cheers’. Type of tea: Black orthodox. Some green available. Leaf: Small or long and twisted. First grown: 1866 by Scot, James Taylor. Character: Floral. Light to medium bodied. In the cup: Brisk with a certain fruitiness. Districts of note: Nuwara Eliya, Dimbula, Uva. Look out for: High-grown Nuwara Eliyas.