Ceylon black tea (Silon te)
(Ceylon black tea, Silōn tē, සිලෝන් තේ)
Ceylon tea is a name given to tea produced in Sri Lanka. Ceylon is the former name for Sri Lanka that is still used in the tea trade. The tea gardens are spread throughout the island, and the favorable climate allows an all-year harvest.
Most production is oriented towards black tea, and the best examples of Ceylon black tea come from higher elevation tea gardens located in the center of the island. Altitude has the most significant effect on the final character of Ceylon teas. Low-grown teas are mostly used in blends and provide a firm body and good strength.
Mid-grown teas—typically cultivated between 2,000 and 3,500 feet—are full-bodied and have a rich and complex flavor. High-grown teas, grown above 3,500 or 4,000 feet, are top-quality Ceylon black teas praised for their smooth and delicate flavor. Read more
Although there are significant differences in character and quality, most black teas from Sri Lanka can pair well with meat dishes and cured meat. They are also a popular breakfast option because they can be paired with eggs, pastries, fresh fruit, and cream cheese.
The cultivation of tea in Sri Lanka was introduced by the British in the mid-19th century. Before that, the country mostly relied on coffee production, but tea became a leading option after a disease wiped out the entire coffee industry in 1869. Most tea in Sri Lanka is still plucked by hand, and the country remains the fourth largest tea producer in the world.
Apart from the most popular black tea, Ceylon tea also includes green, white, and oolong types. The entire country is divided into seven tea-growing regions: Nuwara Eliya, Uva, Dimbula, Uda Pussellawa, Kandy, Ruhuna, and Sabaragamuwa. Authentic Ceylon tea always has to have the Lion logo on the packaging.
Best Ceylon black tea (Silon te)
