Ceylon tea, also known as Sri Lankan tea, is a type of black tea that is highly regarded and widely consumed around the world. It is named after the former name of Sri Lanka, which was Ceylon. The country’s unique climate, soil conditions, and elevation contribute to the distinct characteristics of Ceylon tea.
Appearance-wise, Ceylon tea typically consists of long, wiry, and well-twisted leaves that vary in color, ranging from dark brown to black. The leaves are carefully plucked and processed to preserve their flavor and aroma.
In terms of flavor, Ceylon is known for its bright, brisk, and lively taste. The flavor profile can vary depending on the region and elevation where the tea is grown. Low-grown Ceylon teas are known for their robust and full-bodied flavor, often with hints of maltiness. Medium-grown teas offer a balance between strength and delicacy, while high-grown teas are typically lighter and more delicate, with a fragrant and floral character.
Ceylon tea is appreciated for its versatility and can be enjoyed on its own or with milk and sweeteners. It is commonly used in blends such as Earl Grey, where it adds a distinct flavor and body to the infusion.
In addition to its flavor, Ceylon is also known for its bright and coppery infusion, which adds to its visual appeal. The tea has gained a reputation for its quality and is often considered a hallmark of fine black teas.
Ceylon tea is not limited to black tea alone. Sri Lanka also produces green teas and white teas, each with its own unique characteristics. However, black tea remains the most well-known and widely exported type of Ceylon tea.
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Great tea – I think it might be my favourite apart from a good quality darjeeling.