Ceylon Black Tea

Ceylon Black Tea brews a deep amber cup with a bold, full-bodied flavour and a brisk citrusy note in the aroma, nearer to orange peel than to lemon. It is smooth rather than harsh, and takes milk or lemon without losing its backbone.

The leaf is grown in the highlands of Sri Lanka, where it forms the base of countless breakfast blends and flavoured teas worldwide.

Ceylon is the trade name for tea from Sri Lanka, the island once known as Ceylon. As a black tea, the leaf is fully oxidised, which is where its deep colour and rounded, malty depth come from. It is sold loose, so brew it in a teapot or infuser rather than a bag, using about one level teaspoon of leaf for each 250ml cup. Like all true tea from Camellia sinensis, it contains naturally occurring caffeine. Store it away from strong odours, since dry tea picks up the smell of whatever sits beside it.

How to use it

Brew it hot or serve it iced, with or without milk or lemon. Technique tip: use water just off the boil and lift the leaf at three to four minutes; longer than that and the citrus note gives way to tannin.

Details

Also known as

Sri Lankan Black Tea, Ceylon Tea, Ceylon High Grown Tea, Ceylon Medium Grown Tea, Ceylon Low Grown Tea.