Ceylon tea

Ceylon teas are basically Sri Lankan teas. Ceylon enjoys some martial advantages concerning the suitability of the tea plant to its specific features. Climate and plantation altitudes are very favorable to the growth of tea on the island.

Ceylon tea varies considerably in flavor according to the elevation and district in which the estate is situated.

Teas from the estates in the low country have practically no distinctive flavor; while a choice flavor is produced by estates of medium elevation, and a very choice lemon favor is characteristics of tea grown in certain areas and in districts more than 6,000 feet above sea level.

Humid air and ample rainfall furthered the development of the plant and shortened the growing period. Usually it takes between three and six years until the tea shrub finally becomes productive. But under favorable conditions Ceylon teas can be plucked for the first time after two (lower elevations) to five years (higher elevations).

Most of Ceylon’s tea production takes part in two areas in the South West of the country at between 3000 and 8000 feet above sea-level.

Ceylon tea is widely acknowledged as the finest in the world. Ceylon planters consider their product more carefully plucked, culled and prepared and Ceylon’s tea is known as a high quality product that regularly fetches a premium price on the world market for most grades.

In general terms a good quality black Ceylon tea will deliver a bright golden color and a brisk, crisp taste with reminiscence of citrus.
Ceylon tea