Black tea- Ceylon organic

Originally, Ceylon used to be a pure coffee island, but its plants were destroyed by a fungal disease. In 1870, the Scotsman James Taylor began to grow tea in Sri Lanka. The plantations are located around the mountain range Adam‘s Peak at an altitude of up to 2,000 metres. Three provinces provide year-round fine astringent and aromatic qualities. Nuwara Eliya and Dimbula provide aromatic teas, especially in the months of February and March, while the Uva province delivers fresh and fine astringent teas during August and September.

Ceylon teas are tightly rolled, black or golden brown in leaf colour. Due to their flavour stability, they are ideal for basic blends for flavouring.

Like other black teas, Ceylon comes from the camellia sinensis plant. So, what makes Ceylon tea different from other types of black teas? Its source of quality ranges from the leaf itself to the hands that pick it.

With a signature crisp citrus aroma, Ceylon tea reflects the unique and varying terrain where it's grown.. In fact, there is no standard Ceylon tea flavor. Instead, flavors depend on the elevation and associated climates of where the tea grows.

This famed Sri Lankan tea has numerous health benefits compounded by its adherence to international food safety guidelines and strict processing standards.

As a black tea, Ceylon tea has wonderful versatility to enjoy in a ton of different ways. Served with an added splash of milk or lemon wedge are popular options.

Brew time 3-5 minutes at 75oC water. Enjoy!