Ceylon teas

Ceylon (Sri Lanka) is one of the world's largest tea exporters. Gentle chains of hills cover the island and form the soil of the tea estates, which sometimes cover only 20 hectares. Most of them are located in the south-west of the island and the best ones at an altitude of between 1,000 and 2,000 metres. The noblest varieties are harvested in the highlands of Nuwara-Eliya. On the eastern slopes in the Uva district, the best harvest is from June to August, in the Dimbula district from February to March. Each tea garden emphasises the tea that is typical for it. Tea from Ceylon is pleasantly tart and aromatic. It is rich in extract and has a copper-coloured infusion. Ceylon produces almost exclusively black teas. Teas from Ceylon generally have a fine tart note. This does not mean that they taste bitter. On the contrary, they are often particularly soft and mild. The many tea gardens on the island attach particular importance to producing a tea that is individual to them. This way, the educated tongue can recognise the tea garden almost like in a wine tasting by the taste of the tea;

If you have any questions about our Ceylon teas, need more information on how to sell them, or want to give us feedback, one of our staff will be happy to help.

Service Hotline: 0172/ 9149105.