Ceylon tea is the best black tea found in the world. It is synonymous with excellence and quality. Grown in Sri Lanka (which was known as Ceylon until 1972), the unique climatic and geographic conditions of this country provide the perfect foundation for growing the the best, highest-quality tea.



Categories of Ceylon Tea

Ceylon tea is divided into 3 main varieties:

Nuwara Eliya and Uva are the regions responsible for high grown teas Sri Lanka which deliver quality taste and aroma.

Medium grown teas provide a thick color variety which are popular throughout the world.

Low grown teas provide unique color and strength, but lack the distinctive flavors of high grown teas.


Ceylon Tea Regions

It has been said that tea is just like wine – where the flavor and quality are heavily impacted by the places in which they are grown. Elevation and climate are the two factors that affect the quality and flavor of tea.

Most Ceylon tea gardens are situated throughout Sri Lanka at elevations between sea level and 8,000 feet above sea level. There are differences in climates from temperature to rainfall across the country as well.

There are six tea-producing regions in Sri Lanka:

Galle (Ruhuna):

Located at the southwestern tip of Sri Lanka, the Galle region is at a low elevation with an average temperature in the 80s and a lower average rain fall of 74 inches per year. The teas produced in this region can be described as strong & distinctive in flavor, fairly thick and sweet.

Ratnapura (Uda Pussellawa):

Located southeast of Columbo, the Ratnapura region has temperatures that range from 75 to 95 degrees and falls in the wet zone with over 200 inches of rain per year. The teas produced in this region can be described as light, bright and rosy with medium body and subtle character.

Kandy,

The Kandy region is the first place tea was grown in Sri Lanka and resides at a medium elevation. Rainfall is light to medium with 75 to 125 inches per year and a moderate climate of 70 to 77 degrees. The teas produced in this region are full-bodied tea, strong and bursting with flavor.

Nuwara Eliya:

Located at a high elevation, it has been said that Nuwara Eliya is to Ceylon tea what Champagne is to French wine. Cooler temperatures around 70 degrees and moderate rainfall of 90 inches per year exist in the region. The fragrance of cypress trees, wild mint and eucalyptus float through the air and contribute to the flavor of teas produced in this region.

Dimbula,

Located north of Kandy and considered by most to be the centre point of Sri Lanka, Dimbula can be found at medium and high elevations. Monsoon rains and cold dry weather produce varying teas from full bodied to delicate

Uva,

Located in the central mountains at a medium elevation, Uva has a cool climate between 50 to 60 degrees. The teas produced here are truly unique in flavor and can be described as exoctically aromatic.

Grading of Ceylon Tea

There are specific terms or grades given to black tea. Ceylon tea is always made up of the finest grades.

Pekoe
A whole black leaf tea produced by the plucking of a second leaf on the tea bush. The word “pekoe” comes from the Chinese term meaning “white hair” because in early pluckings there is white down on the backs of the young tea leaves.

Broken Orange Pekoe
Also known as BOP, this is black tea comprised of smaller leaves and broken segments with an abundance of tips.

Flowery Broken Orange Pekoe
This can be either whole leaf or broken leaf black tea with a lot of tip, which gives it a finer quality.

Orange Pekoe
A black tea comprised of whole leaves which has fewer tips than an FOP.

Fannings
Small grainy particles of leaf sifted out of better grade teas.

Dust
The smallest particle of leaf size which is normally used for tea bags.

CTC
Cut, Tear and Curl describes a machine which cuts, tears and curls the withered tea leaf. This releases the juices or enzymes of the leaf and completes the second stage of manufacturing. There are very few Ceylon teas that are manufactured in this way.