Tea Diversity - Ceylon Tea

An island made for tea

From the seven tea regions of Sri Lanka, come the seven flavours of Ceylon Tea. Each blessed with its distinctive appeal to seduce and pamper palates that demand an array of choice.

Lightest to strongest, full-bodied to mild mannered, a cup of Ceylon Tea is nothing but the finest.

NUWARA ELIYA,
Refined

From the mist wrapped mountains of Nuwara Eliya that rise from the centre of the island to soar over 6000 feet above sea level, where the morning air is cool and bracing and the nights cold and touched with frost, come the lightest and the most refined tea to fill the connoisseurs’ cup. Nuwara Eliya is the champagne province of the country’s tea lands with flowery pekoes that are best imbibed light.

UDA PUSSELLAWA,
Exquisitely Tangy

This region is twice blessed. It’s blessed during the months of June and September when the southwest monsoon arrives; a cold and dry spell to spur the tea bush to sprout the leaves that will produce a medium-bodied rosy tea graced with subtle character. Then it’s blessed again between November and January when the northeast monsoon’s yearly visitation brings rain in its wake and makes the tea darker in colour and stronger in flavour, adding more tang.

DIMBULA,
Refreshingly Smooth

It is cool and dry between December and March and then the heavens open up to send in the rains between May and September. Two different climates within each year dictate Dimbula’s tea produce; a host of natural flavours with a hint of jasmine spiced with cypress. The tea when brewed displays a hue of a reddish, golden orange. And when tasted, it’s surprising to find a taste refreshingly mellow. Defined as ‘high grown’ tea, it is probably, the most famous Ceylon Tea of all.

UVA,
Exotic

It’s the climate that makes Uva tea highly prized. The mountainous terrain is exposed to both monsoon seasons; the annual northeast and the southwest monsoons. But when the winds reach these climes and howl around its high towers, they blow bereft of moisture – a spent force which had discharged its water content in the hills below. The dryness gives Uva tea a special concentrated aroma and a distinct exotic flavour.

KANDY,
Full-Bodied and Flavour Packed

This mid country tea grown at 2,000 to 4,000 feet above sea level produces robust, full-bodied teas. Ideal for those who love their tea strong, bursting with flavour: the perfect wake-up tea for winter mornings, or when the heart needs a perky sprint.

SABARAGAMUWA,
Strong, Scarlet and Stylish

It’s not only in the mountains that Ceylon Tea brews best. The region of Sabaragamuwa, geographically placed at a lower elevation, musters a tea that is second to none. The climate which is hot and humid in the open air and moist and cool where the surrounding foliage is dense, serve to produce a dry tea leaf of a dark reddish black hue. The result: a scarlet coloured, full-bodied strong tea in your morning tea cup.

RUHUNA,
Dark Svelte Tones with Strong Rich Notes

Rained on by the southwest monsoon, warmed by the tropic sun, the island’s low lying area’s tea have continuously showed their colours by producing leaves with a distinct blackness which imparts a strong and rich taste to rival the best the rest of Lanka can offer. From the south comes a tea full-bodied in its timbre with its flavour vibrant and strong.


Types & Grades

SILVER TIPS

The finest buds of a special cultivar which turn velvety-silver when dried. Extremely rare, and usually handpicked before sunrise, they offer the gentlest fragrant brew.

OP – Orange Pekoe

Contrary to popular belief, Orange Pekoe refers to a leaf size and not a flavour. Orange Pekoe tea has a strong scent and a smooth flavour with a sweet finish.

FBOP – Flowery Broken Orange Pekoe

Similar to Broken Orange Pekoe but bigger in size. It is a coarser, semi-leaf tea with a small portion of tips that produce a mild yet flavourful brew.

BOP1 – Broken Orange Pekoe 1

A well twisted semi-leaf tea, generally from the low country. It has a uniquely delicate and malt-like taste with an aftertaste that resembles caramel.

PEKOE

Pekoe refers to tea made from the just-unfurling buds of the tea bush. Pure pekoes are tightly rolled into a near spherical shape and need extreme care when manufacturing.

BOP - Broken Orange Pekoe

A popular leaf size and the main broken grade.
This tea infuses faster than whole-leaf varieties, giving way to a liquor that strikes the right balance between taste and strength.

BOPF - Broken Orange Pekoe Fannings

Uniform, black-leaf tea particles which are smaller than BOP but without tips, hailing from higher elevated regions. Bright in colour with a strong taste that retains most characteristics of BOP. Ideal for tea bags.

DUST 1

The smallest of particles that infuse swiftly, resulting in optimum strength, colour and body. It is most suited for commercial brewing.

FBOPF EX.SP. - Flowery Broken Orange Pekoe Fanning Extra Special

A whole-leaf black tea that tends to be expensive due to the abundance of leafy, long tips. Yields an exquisite cup with a mild caramel flavour.

GOLDEN TIPS

Very rare pale golden velvety whole buds taken from select plants, has a very delicate brew with a mild floral bouquet.

FF1 - Flowery Fannings 1

Short wiry particles mixed with medium-sized curly leaves and comprising of some tips.

GUNPOWDER

This green tea dates back to the 1800s and the name originates from the fact that the tea is rolled very tightly into small pellets befitting ammunition used in old muskets.