Ceylon tea, also known as Sri Lankan or Sri Lankan tea, is a popular black tea. You can enjoy Ceylon tea as a hot or cold beverage. Although Ceylon is well-known for its robust flavor, the taste of Ceylon can vary depending on the tea type and the region it was grown.
Ceylon Tea: What is it?
Ceylon (pronounced “say-lawn”) tea is produced in the island country of Sri Lanka. It was previously known as Ceylon. Although Sri Lanka is small, it has many climates, soil types, weather conditions, and plant varieties. This aspect means that the teas made there can vary in flavor and character. A Ceylon classic flavor is bold, full-bodied, and brisk, regardless of regional differences. It contains medium-to-full tannins and some citrus, chocolate, and spice notes. Ceylon teas are made with the dried leaves of the Camellia Sinensis tea plant. Because the leaves are long and thin, they have a wire-like appearance. This aspect is why most people call them “weird.” However, these leaves are easy to identify in the world of tea. Ceylon tea is most commonly orthodox. This part means that it was made by hand and produces a bright, brisk tea.
Uses
Ceylon tea can be a refreshing drink, either hot or iced. You can add lemon, sweeteners, and milk to enhance the intense flavors and reduce bitterness. It is an excellent choice for morning and afternoon tea because of its caffeine content.
Ceylon Tea: How to Enjoy It
Ceylon teas are diverse, which means there is a wide variety of ways to enjoy them. They make an excellent base for iced drinks. In addition, Ceylon teas make some of the best hot teas. This tea is the best example of a “self-drinker,” which refers to teas that are primarily black and do not require additional preparations. You can also use it in milk tea, which will enhance the taste and bitterness of this tea. Heat hot water in a teapot or teacup for Ceylon tea to warm them. Then pour the water out. Add about one teaspoon of leaves to the teapot for every 8 ounces of water. Boil the water to boil. Cover the pot and let it steep for three to five minutes. After the leaves have settled at the bottom of your teapot, stir the tea to extract the proper amount. The stronger the flavor and the higher the tea’s caffeine content, the longer it takes to brew.
Caffeine Content in Ceylon Tea
Ceylon tea contains caffeine. However, the exact amount depends on how the leaves are prepared and the method used to make them. For example, tea bags have more caffeine than whole leaves. The steeping time and other factors will also impact the caffeine level. A cup of Ceylon black coffee can contain 50 to 90 mg of caffeine in an 8-ounce cup, depending on its strength. Ceylon green tea typically has 35 mg per cup. Ceylon white tea can have as low as 6 milligrams, depending on its origin.
Storing and Buying
For the best quality, you should purchase Ceylon tea with loose leaves. You can also buy tea bags. The package of genuine Ceylon tea has a distinctive lion logo. The Sri Lankan Tea Board owns the logo, and it is trademarked all over the globe. Keep the tea in an airtight container. If you want to try drinking Ceylon tea, look for nearby tea cafes in your area, such as Bestea in Shreveport, to see if they are available.
Different types of Ceylon Tea
While some Sri Lankan tea producers are expanding their range to include green teas and other types of tea, most Ceylon teas are still black. There are seven regions of tea-growing in Sri Lanka. You can classify these teas by their altitudes.
- Nuwara Eliya: It is the highest-altitude tea-producing region in Sri Lanka. You can also find it in the middle of the island, west of Uva and north of Dimbula. The tea is light and delicately floral due to its terroir. Nuwara Eliya’s high-altitude teas are delicious iced or with lemon.
- Uva: It is a famous region for tea-growing in Sri Lanka. It is in central Sri Lanka, east of Nuwara Eliya and Dimbula. Uva is home to black tea with a woodsy flavor and can take a little milk. Uva also produces white teas.
- Dimbula or Dambulla: Dimbula, a central Sri Lankan tea-growing area, is the name of this region. It is the most southern of the three areas. The altitude influences the terroir of this region. While some teas have a full-bodied flavor, others are more delicate. However, most teas are mild in taste.
- Uda Pussellawa: Uda Pussellawa lies close to Nuwara Eliya in a region with heavy rainfall. Its tea tastes similar to Nuwara Eliya’s but is darker and has a more robust flavor.
- Kandy: Kandy is a district at a medium elevation that produces mid-grown teas. The flavor of the teas varies depending on how they are exposed to the monsoon winds. The tea is usually full-bodied, malty, and copper-hued.
- Ruhuna and Sabaragamuwa: These lower elevation regions produce black teas with full flavors, rich orange and red hues, and notes of honey, caramel, and chocolate. These teas are mainly processed as orange pekoes or flowery orange pekoes.
