Ceylon

History

Ceylon tea (now Sri Lankan tea) arose from tragedy - in the 1870s, a devastating fungal disease (coffee rust) destroyed Sri Lanka's coffee plantations. Scottish planter James Taylor pioneered tea cultivation as a replacement crop, planting the first commercial tea estate in Kandy in 1867. The island's varied elevations produce remarkably different teas: low-grown (bold and strong), mid-grown (full-bodied), and high-grown (light, delicate, and most prized). Sri Lanka is now the world's fourth-largest tea producer.

Processing

Steps: Wither leaves → Orthodox roll → Full oxidation → Hot-air fire → Grade by leaf size

Orthodox processing is the standard for quality Ceylon tea - withering, rolling, oxidation, and firing. The character varies dramatically by elevation: low-grown teas (under 600m) are strong and dark; mid-grown (600–1200m) are rich and full; high-grown (above 1200m) are light, complex, and aromatic. Nuwara Eliya, Uva, and Dimbula are the most famous high-grown regions.

Tasting Notes

First time? Ceylon is a bright, clean, and medium-bodied black tea with a lively citrusy note and a pleasant briskness that is refreshing both hot and iced. It is an approachable, versatile tea that works well with or without milk.

Appearance

Twisted, wiry leaves ranging from dark brown (low-grown) to lighter brown with golden tips (high-grown). The liquor is bright and clear - from deep copper to golden amber depending on elevation.

Aroma

Bright and citrusy with a clean, crisp quality. High-grown Ceylon has a more delicate, almost floral note.

Taste

Clean, brisk, and versatile with citrus notes and a medium body. High-grown Ceylon is lighter and more nuanced, while low-grown is bold and full. The hallmark is a bright, clean character that refreshes rather than overwhelms.

Brewing Guide

Western Style

• Leaf: 2–3g per 200ml
• Water: 95–100°C (203–212°F)
• Time: 3–5 minutes
• Infusions: 1–2 infusions

Gongfu Style

• Leaf: 5g per 100ml
• Water: 95°C (203°F)
• Time: 15s first, +5s each subsequent
• Infusions: 4–6 infusions

Step-by-step

1. Boiling water. Use freshly boiled water at 95–100°C. Tip: Ceylon is straightforward - just brew and enjoy.
2. Steep 3–5 minutes. 3 minutes for a lighter cup, 5 for full strength. Works beautifully hot or iced. Tip: Ceylon makes excellent iced tea - brew double-strength and pour over ice.

Health Benefits

• Rich in antioxidants, particularly theaflavins
• Contains moderate caffeine
• May support healthy blood sugar levels
• Clean processing means minimal additives
• The brisk character aids digestion

Food Pairings

• Light afternoon tea fare - sandwiches and scones
• Tropical fruit - mango, pineapple, papaya
• Lemon - Ceylon loves citrus additions
• Curry and spiced dishes (a natural pairing from its Sri Lankan home)
• Light pastries and fruit cakes

Buying Guide

What to look for

• Single-region teas from Nuwara Eliya, Uva, or Dimbula for premium quality
• The Sri Lanka Tea Board lion logo ensures authenticity
• Orange Pekoe or BOP grades for good quality

Quality indicators

• High-grown (above 1200m) from named regions
• Single-estate rather than generic blends
• The lion logo certification
• Bright, clear liquor with good color

Price range: $5–10 for everyday blends, $10–20 for single-region, $20–40 for single-estate high-grown

Storage: Keeps well for 1–2 years in an airtight container.

Fun Facts

• Sri Lanka's tea industry was born from disaster - it replaced coffee after a devastating plant disease.
• The country produces about 300 million kilograms of tea annually.
• Tea is picked year-round in Sri Lanka due to its tropical climate.
• The famous 'Ceylon tea' name persists even though the country changed its name from Ceylon to Sri Lanka in 1972.

Frequently asked

Where is Ceylon tea grown?

Ceylon tea is grown in Sri Lanka (formerly called Ceylon) across several distinct growing regions including Uva, Dimbula, Nuwara Eliya, and Kandy. Each region produces a slightly different flavor profile depending on altitude, soil, and seasonal winds.

Is Ceylon tea good for iced tea?

Ceylon is one of the best teas for iced tea because of its bright, brisk flavor and the fact that it brews a clear, attractive amber liquor without turning cloudy when chilled. Its light citrus notes also pair well with lemon or fruit.

How does Ceylon differ from Assam or Darjeeling?

Ceylon tends to be brighter and more citrusy than the malty, robust Assam, and fuller-bodied than the delicate, floral Darjeeling. It sits in a versatile middle ground, which is why it is a popular base for commercial blends and iced teas.

Related Teas

• English Breakfast

  Black Tea · Blend

  A hearty blend typically combining Assam, Ceylon, and Kenyan teas. Best enjoyed with milk.

• Earl Grey

  Black Tea · Blend

  Classic black tea scented with oil of bergamot. One of the world's most recognized tea blends.

• Nilgiri

  Black Tea · India

  A lively, aromatic tea from southern India's Blue Mountains with a clean, well-rounded profile.

Guides featuring Ceylon

• British Tea Culture - Tea is so deeply British that it's hard to imagine UK life without it. How tea came to define British daily life, the rituals around it, and what makes 'a proper cup of tea'.
• Ethical Tea Sourcing - Tea is labor-intensive and historically tied to colonial economic structures that persist today. Understanding the supply chain, ethical certifications, and how to source responsibly.