Ceylon – Highlands Black Tea

Sri Lanka, formerly known as Ceylon, has been providing excellent teas since the mid 1800’s and is currently one of the largest tea producing countries in the world. Prior to the introduction of tea plants to Sri Lanka, this country was primarily known for its crops of cinnamon and coffee. Due to economic changes, which affected the cinnamon crop, and a fungal disease, which devastated the coffee plants, Ceylon began experimenting with tea plants in 1839. It wasn’t until 1867, when James Taylor, a British planter, began a tea plantation in Kandy, that tea was established as a viable industry. His venture was soon followed by other tea gardens in and around the area.

Sri Lanka has 6 growing regions: Kandy, Uda Pussellawa, Uva, Ruhuna, Dimbula and Nuwara Eliya. The central highlands of Sri Lanka offer humidity, cooler temperatures and consistent rainfall, all of which provide a favorable environment for high quality teas.

Ceylon teas are best paired with foods such as breakfast meals (breads, eggs, smoked fish, bacon, etc.), light savory foods, meats, eggs, cream cheese, pastries and fruit, to name a few.

This flavorful tea is a blend of teas from the Dimbula region of Sri Lanka, in the lofty mountainous regions in the western part of the central highlands. The plantations in this region are located at altitudes ranging from 3,500 to 5,500 feet above sea level.

These large black, well formed leaves brew to a bright amber cup with a rich full-bodied flavor and an oak-like finish.

Brew tea at 212º – steep for 3 minutes.