Ceylon
Ceylon tea is tea from Sri Lanka, grown in seven official regions from sea level to above 2,000 m and known for bright, brisk black teas.
Definition
Ceylon tea is tea from Sri Lanka, which kept its colonial name, Ceylon, as the trade name for its tea. Coffee was the island's main plantation crop until coffee leaf rust spread through it from 1869. James Taylor had planted tea at Loolecondera estate near Kandy in 1867, and over the following decades planters replaced coffee with tea. Sri Lanka recognizes seven main tea regions: Nuwara Eliya, Dimbula, Uva, Uda Pussellawa, Kandy, Sabaragamuwa and Ruhuna. They are grouped by elevation. High-grown tea (above about 1,200 m) gives light, bright, fragrant liquor, with Nuwara Eliya the most delicate. Mid-grown tea (roughly 600-1,200 m) is fuller. Low-grown tea from Ruhuna and Sabaragamuwa is dark, strong and heavy, much of it sold to the Middle East. Sri Lanka produces mostly orthodox black tea, much of it in broken grades such as BOP and BOPF, with a smaller share of CTC, green and specialty tea. Tea is sold through the Colombo Tea Auction, held since 1883. The Lion logo marks tea packed in Sri Lanka from 100% Sri Lankan leaf.
In Depth
Brew Ceylon black tea at 95-100°C (203-212°F), about 2.5 g per 250 ml for 3-4 minutes. High-grown teas such as Dimbula and Nuwara Eliya taste best with little or no milk; low-grown teas take milk well.
Bright, clean Ceylon tea is a common choice for iced tea because its liquor stays clear and brisk when chilled. Brew double strength and pour over ice, or cold brew 10 g per liter for 8-12 hours in the refrigerator.
Uva teas from the eastern slopes have a seasonal peak from about July to September, when dry winds give a distinctive brisk, slightly minty character. Dimbula's peak comes in the early part of the year, from about January to March. Ceylon single-estate teas list the estate and elevation; high-grown estates in Dimbula and Nuwara Eliya sit around 1,200-2,000 m.
See Also
- Sri Lankan Tea Regions
- Iced Tea
- Tea Auctions