Our Ceylon black tea is a flavoursome, bright and invigorating tea from Sri Lanka. From the Imboolpitiya estate in Sri Lanka, Ceylon black tea has a bright taste and strong aroma. It is one of Sri Lanka's specialities.
How to make Ceylon Tea
Amount of tea per cup (200 ml): 2.5g (half of one tea caddy spoon)
Temperature of water: 100℃ / 212℉
Infusion / brewing time: 2-4 minutes (or as desired)
Number of infusions: 1
How to enjoy: No sugar, add milk if desired
In more depth...
Ceylon Tea Grade: This tea is graded Flowery Broken Orange Pekoe (FBOP), a fancy grade in the speciality category of Ceylon tea.
Ceylon Tea Origin: The Imboolpitiya Estate is located in the Kotmale / Nawalapitiya region between Kandy and Hatton in Sri Lanka (formerly Ceylon until 1974). The estate is located in the high medium region of the country, approximately 3500 ft above sea level.
We were personally recommended this single estate pure ceylon tea by Mr Merrill J. Fernando, the founder of Dilmah Tea, a pioneering tea company in Sri Lanka. Mr Fernando took a key role in resisting multi national companies who wanted to change from traditional orthodox manufacturing to fast track methods for commercial gain, which would have reduced the character and real taste of the tea.
Ceylon Tea Flavour: Ceylon black tea makes a golden coloured liquor. It has a strong aroma with a bright and flavoursome taste, reminiscent of citrus.