Ceylon

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.

Ceylon Tea Grading Information:

• OP - Orange Pekoe - A long wiry leaf. The meaning of the term is unknown. Orange refers to the Dutch "Oranje", which means "royal"
• BOP - Broken Orange Pekoe - A well-structured leaf, stronger and less flowery in flavour.

Ceylon Aislaby - BOP

Ceylon Pettigala - OP