Getting to know Ceylon tea
Ceylon tea is a black tea considered among the finest in the world. What better reason to explore its history, flavour and health-related properties? Ready for a journey to Sri Lanka?
Ceylon tea — origins
We should associate Ceylon tea with Sri Lanka! This is where it is grown and produced. Sri Lanka's climate strongly favours year-round tea harvesting. High temperatures averaging 27°C, high humidity and a wet season create ideal conditions for growing outstanding Ceylon black tea.
Yet microclimate alone does not account for Ceylon tea's excellent reputation. Appropriate cultivation techniques and careful harvesting play major roles. Regular, entirely natural soil fertilisation and hand-picking — growers have rejected mechanical methods — make Ceylon tea widely regarded as a high-quality product. An interesting detail is that only the bud and the top two leaves are picked. The buds are used for white teas, while young leaves make black, red and green teas. This exceptional care during harvesting translates into outstanding taste and aroma.
Speaking of flavour and aroma, these can vary considerably, because plantations are located in different parts of Sri Lanka. Ceylon teas are therefore divided into three categories:
- High grown — above 1,200 metres above sea level.
- Medium grown — between 600 and 1,200 metres above sea level.
- Low grown — up to 600 metres above sea level.
Interestingly, Ceylon is Sri Lanka's former name. Tea cultivation began there in the first half of the nineteenth century. Before tea became the main crop, coffee had held that position. Today, Sri Lanka is recognised as one of the world's leading tea producers.
Loose-leaf Ceylon tea — distinctive characteristics
Does Ceylon tea always mean black tea? Not entirely. Sri Lanka also produces white, green and red teas, although black teas are the most popular. They are exported abroad, where they are often considered the very best black teas.
What will you find in a cup? The colour of brewed Ceylon tea can be described as amber or copper. Its flavour is intense, pronounced and noticeably astringent, while its aroma is wonderfully deep.
Ceylon tea — properties
Black tea is found in every Polish home. We are so used to it that we rarely stop to wonder whether it has any health-related qualities. Yet it has quite a few:
- Ceylon black tea contains flavonoids, compounds associated with slowing ageing processes. Drinking this tea can support general health and skin condition and help protect against lifestyle-related diseases.
- The catechins in black tea can help lower “bad” cholesterol and regulate blood pressure.
- Fluoride in Ceylon tea helps protect teeth against decay. One or two cups a day can therefore offer benefits for oral health.
- Finally, theine is the substance responsible for stimulation, making black tea an alternative to coffee.
Where can you buy Ceylon tea, and how should you prepare it?
To obtain the qualities described above, pay attention to tea quality. Choose loose-leaf teas; bagged varieties are usually lower in quality.
Our online shop offers a high-quality product: Albert Tea Ceylon OP Nuvara Eliya. This is a black tea with cherry notes from former Ceylon. It comes from growing areas at 2,100 metres above sea level, which currently make up only 4% of Sri Lanka's total area. That makes Albert Tea Ceylon OP Nuvara Eliya well worth your attention. Will you give it a try?
Once you have chosen your loose-leaf Ceylon black tea, the next important point is preparation. Measure one teaspoon of tea and pour over water at 95–100°C. The recommended brewing time is two to three minutes. What about sugar? In our opinion, this tea tastes best on its own, without any sweeteners.
Read also: Face to face with red tea