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Ceylon Tea

The principal production of tea in Ceylon (Sri Lanka, but the tea is referred to as Ceylon) is of black or fully oxidized tea. It is produced throughout the year, but the finest pluckings are in February and March, and again in August and September. The larger yield, though lower in quality, occurs during April, May, and June and again in October, November and December. In January the quality drops dramatically.

Ceylon teas are divided into high, medium, and low grown. Of these, the high grown are of the very best quality and when coupled with the specific times of year (above paragraph) they can be stunning. Low to medium grown Ceylons, in my opinion, have no particular distinction as far as leaf style is concerned but they do show (dependent upon leaf grade) good cup strength and color. The high grown leaf picked at peak times of the year also have these characteristics but there is much more delicacy in their flavor. Some central highland teas are exceptionally delicious but, since they grow at around 7,000 feet, they are also rare. The mid-country teas usually have a well made leaf with useful commercial value. The low grown teas have a good leaf which can be well rolled with good twist. These generally produce a strong but very plain or common cup. They are in great demand as filler teas for blending.

Certain districts within Ceylon, such as Kegalla and the low country teas, are known to yield these plain or common teas; others, such as Nuwara Eliya and Dimbula can be depended upon for very fine teas although expensive (but well worth it).

A small amount, relative to total production, of green tea is manufactured in Ceylon but this writer does not feel it will ever compete with China or Japan green tea because of its somewhat bitter flavor in the cup.

The above represents a simple overview of Ceylon teas. More and more articles will be added to this index weekly.

The Tea Man

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