Ceylon Black

Name: Ceylon Black
Brand: Ellara Ceylon
Availability: InStock

Black tea, regional single origin

50 g tin

A bright, brisk black tea from the Central Highlands, with a clean amber cup and a crisp, honeyed finish. Takes milk or lemon equally well.

Choose a sizeSizes 25 g to 250 g · 500 g and 1 kg on request

Ships from Sri Lanka by tracked express: 3 to 8 business days. Free over . Unopened tins can be returned within 30 days.

Tasting notes and how to use

Tasting notes
Honey, malt, a crisp bright finish.

How to use
Brew 1 teaspoon (2 g) per cup at 95 C for 3 to 4 minutes. Serve plain, with milk or with lemon.

Origin and ingredients

Origin
High-grown Central Highlands of Sri Lanka.

Ingredients
100% Ceylon black tea.

Storage

Keep sealed in the tin, away from moisture and strong smells. The best-before date is printed on every tin.

Shipping and returns

Ships from Sri Lanka by tracked express: United States 3 to 6, Europe 3 to 7, United Kingdom 3 to 6, Australia 4 to 8 business days, after 1 to 3 days of preparation. Unopened tins can be returned within 30 days of delivery. Shipping policy · Returns

The story

Bright, brisk and honeyed: the everyday Ceylon cup

Ceylon is the old name for Sri Lanka, and Ceylon tea is the island's most famous export. Tea has been grown here since the 1860s, and the Central Highlands, cool, misty and high above sea level, produce some of the brightest black teas in the world.

Black tea is made by plucking the youngest leaves, withering them, rolling them to bruise the leaf, letting them oxidise until they darken, then drying them to lock in the flavour. High-grown teas such as this one tend to be lighter and more aromatic than low-grown teas, with a clean, crisp finish.

In the cup it is a clear amber with notes of honey and malt and a bright finish that does not turn bitter if you brew it with care. It is versatile: strong enough to take milk, light enough to be drunk plain or with a slice of lemon.

Use one level teaspoon (about 2 g) per cup, with water just off the boil (about 95 C), and steep for three to four minutes. Go shorter for a lighter cup. Keep the tin sealed, away from moisture and strong smells, because tea absorbs aromas easily.