Ceylon Aislaby

Ceylon (renamed Sri Lanka in 1972) offers teas with a broad spetrum of flavours due to the geography of the area they are grown in.

The tea plantations are grown in many different altitudes and soils and therefore the flavour of the teas differs depending on where they were grown (not unlike grapes for wine).

Aromatic and golden teas from the higher grown regions and Ceylon teas with a stronger, darker quality from lower growing regions.

Typically however Ceylon teas can be distinguished by the bright golden colour with a crisp citrus aroma.

A lighter colour and flavour than Assam which is darker, stronger and maltier.

Ceylon teas are perfect for those that prefer a mild to medium strength tea.

The Aislaby plantation gives a high quality, luscious copper-coloured cup with a spicy taste to finish.

The Aislaby plantation produces a high quality slightly reddish tea with a strong spicy taste. 

A BOP cut makes it infuse faster giving you a darker cup. Click here for more info on Ceylon tea grading.