Ceylon black tea is one of the country’s specialties. It has a crisp aroma reminiscent of citrus, and is used both unmixed and in blends. It is grown on numerous estates which vary in altitude and taste.
Ceylon white tea, also known as “silver tips” is highly prized, and prices per Kg are significantly higher than other teas. The tea was first grown at Nuwara Eliya near Adam’s Peak between 2200 -2500 metres. The tea is grown, harvested and rolled by hand with the leaves dried and withered in the sun. It has a delicate, very light liquoring with notes of pine & honey and a golden coppery infusion. ‘Virgin White Tea’ is also grown near Galle in the south of Sri Lanka.
Ceylon green tea is mainly made from Assamese tea stock. It is grown in Idalgashinna in Uva Province. Ceylon green teas generally have the fuller body and the more pungent, rather malty, nutty flavour characteristic of the teas originating from Assamese seed stock. The tea grade names of most Ceylon green teas reflect traditional Chinese green tea nomenclature, such as tightly rolled gunpowder tea, or more open leaf tea grades with Chinese names like Chun Mee. Overall, the green teas from Sri Lanka have their own characteristics at this time – they tend to be darker in both the dry and infused leaf, and their flavour is richer