Ceylon teas

Buy high-quality Ceylon tea in various bulk packages online here and enjoy fancy teas.

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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;

Why Ceylon tea is so special: a journey into the world of aromatic flavours

Ceylon tea - more than just a drink! Discover the fascinating world of tea and find out why Ceylon tea is one of the most popular varieties in the world. From history to production, from growing regions to preparation - this article offers you everything you need to know about the topic. Learn about the different varieties and discover how to prepare your tea perfectly. After reading this, you will not only be a tea expert, but will also have developed a new passion for Ceylon tea. And who knows, you might even find your new favourite variety? A cup of tea can be so much more than just a hot drink - let yourself be inspired!

Welcome to our Ceylon Tea category! As passionate tea drinkers, we can't stop writing about the incredible world of tea. We are very much looking forward to telling you about Ceylon tea in the coming lines. From the history and production to the diversity of different varieties and flavours, we will tell you a lot of interesting facts about Ceylon tea. There will also be tips to help you find your personal favourite tea. So let's go on a journey through the fantastic world of tea together - welcome aboard!

Introduction

Meaning of tea in the world

Tea has a great cultural and historical significance in many parts of the world. It is often seen as a symbol of hospitality, relaxation and conviviality. In some countries, such as China and Japan, tea is part of a traditional ceremony and symbolises respect for guests and the elderly. Tea industries are also important economic sectors in many countries, especially in Asia.

Introduction to Ceylon Tea

Tea from Ceylon, now Sri Lanka, is known worldwide for its outstanding quality and unique flavours. The island in the Indian Ocean has a long tradition in tea production and is considered one of the most important cultivation areas for black tea. The cultivation of tea in Ceylon began in the 19th century during the British colonial period and has since developed into an important branch of industry. Today, the different varieties of tea from Ceylon are very popular with tea lovers all over the world and are appreciated for their variety and flavour.

History of Ceylon tea

Origin of tea in Sri Lanka

The origins of tea in Sri Lanka date back to the 19th century, when the British colonialists began to establish tea plantations on the island. The favourable climatic conditions and the fertile soil proved to be ideal for the cultivation of tea. Soon Ceylon tea (as Sri Lanka was then called) became known and appreciated worldwide for its unique taste and quality. Today, Sri Lanka is one of the largest producers of tea in the world and its different varieties are enjoyed by tea lovers all over the world.

Development of the tea industry in Ceylon

The tea industry in Ceylon, now Sri Lanka, began in the 19th century under British colonial rule. The British recognised the country's potential for tea cultivation and imported tea plants from China. The first successful tea cultivation took place in 1867 and within a few years the tea industry developed into an important economic sector for Ceylon. In the following years, more and more plantations were established and production increased steadily. Ceylon tea quickly became known for its high quality and unique taste. Over time, several varieties of Ceylon tea were developed, including Orange Pekoe and Broken Orange Pekoe. During World War II, production declined due to labour shortages and other difficulties, but the industry quickly recovered after the war. Today, Sri Lanka is one of the world's largest tea exporters, with a wide range of teas valued around the world. The development of the tea industry has had a major impact on Sri Lanka's economy and culture and remains an important part of the country today.

Ceylon tea growing areas and varieties

Different tea growing areas and their characteristics

Different tea growing areas in Sri Lanka are:

Nuwara Eliy
Dimbula
Uva
Udapussellawa
Kandy
Ruhuna (also known as Southern Province)

The tea growing areas in Sri Lanka differ mainly in their geographical conditions, such as altitude, soil type and climate. There are six main tea growing areas: Nuwara Eliya, Dimbula, Uva, Udapussellawa, Kandy and Ruhuna.

Nuwara Eliya is situated at an altitude of 1,800 metres üabove sea level and is known for its light and aromatic tea with a floral taste.

Dimbula is located at an altitude of 1,200 to 1,600 metres above sea level and produces a strong black tea with a strong aroma.

Uva is located in the southeast of the country and is known for its darker teas with an intense flavour.

Udapussellawa is an area of medium-high mountains and fertile Böden that produces a mild tea with a sweet taste.

Kandy is located in the heart of the country and is known for its full-bodied tea with a rich aroma.

Ruhuna is the deepest growing area in Sri Lanka and produces a strong black tea with a spicy flavour.

Different varieties of Ceylon tea and their flavour profiles

Ceylon tea originates from Sri Lanka and is known for its variety of aromas and flavours. Here are some of the most common varieties of Ceylon tea and their general flavour profiles:

Black tea: This is the most commonly grown variety of Ceylon tea and has a bold, full-bodied flavour with a hint of citrus.
Green tea: Unlike black tea, green tea is not fermented, which gives it a lighter flavour. It often has notes of grass or vegetables.
White tea: This rare variety of Ceylon tea is made from the youngest leaves of the tea bush and has a mild, subtle taste with hints of sweetness.
Oolong tea: This semi-fermented variety of Ceylon tea has a complex flavour with notes of honey, fruits and nuts.
Flavored Tea: In some teas, Ceylon tea´s are blended with other ingredients such as fruit sticks or flowers to add different flavours.

There are many other variations of Ceylon tea depending on where it is grown, when it is harvested and how it is processed. The best ways to discover the flavour profiles of Ceylon tea are to try different varieties and explore the flavours found in each cup.

Making Ceylon tea

Plucking and processing the tea leaves

Ceylon teas are mainly hand-picked to ensure that only the youngest and most tender leaves and buds are harvested. The pickers walk through the tea plantations and pick off the top two or three leaves, including the bud, with quick movements.

After the tea leaves have been picked, they are transported to a factory for further processing. There they are first sorted and cleaned to remove impurities. Then the leaves are rolled to break their cell structure and release the juice.

This is followed by the process of fermentation (also called oxidation), during which the tea leaves dry in the air and discolour. Depending on the desired flavour and aroma, this process is carried out for different lengths of time.

Finally, the fermented tea leaves are dried to remove excess moisture. They are then sorted according to size and quality and packed for transport to the end customer.

Different processing methods and their impact on taste

There are three main processing methods of Ceylon tea:

Orthodox processing: this is the traditional method where the leaves are rolled and fermented after plucking. This develops the aroma and flavour of the tea. The tea has a strong, full-bodied flavour with a slight sweetness and a hint of fruitiness.
CTC processing (Crush, Tear, Curl): In this method, the leaves are crushed, torn and curled by machine. This means that the tea is processed quickly and can be produced in large quantities. The taste of the tea is strong and spicy with an intense aroma.
Greater processing: The leaves are steamed or roasted immediately after planting to stop the fermentation process. This gives the tea its green colour and fresh taste with notes of grass and vegetables.

The different processing methods thus have a significant influence on the taste of Ceylon tea. Orthodox processing produces a full-bodied tea with sweet and fruity notes, while CTC processing produces a strong, spicy tea. The green processing results in a fresh tea with grassy flavours.

Preparation and enjoyment of Ceylon tea

Tips for preparing the perfect tea

Here are some tips for making Ceylon tea:

Use fresh water and bring it to a boil.
Select high quality Ceylon tea leaves.
Place about 1 teaspoon of tea blossom per cup in a tea filter or strainer.
Pour the hot water over the tea and allow it to steep for 3-5 minutes.
Remove the tea bag or tea strainer and enjoy your perfect Ceylon tea.
If you want to add milk or sugar, do so as desired.
Store your tea leaves in a cool, dry place to preserve their freshness.
Experiment with the amount of tea leaves and brewing time to find the ideal taste for your individual tastes.

Different ways to enjoy the tea

Here are some ways to enjoy Ceylon tea:

Hot tea: Ceylon tea is often enjoyed as a hot drink. You can simply brew it with hot water and add milk and sugar as desired.
Iced tea: Ceylon tea is also suitable for making iced tea. To make it, brew the tea, let it cool and pour it over ice cubes.
Chai tea: For a spicy chai tea, you can brew Ceylon tea with spices such as cinnamon, cardamom and ginger and then add milk and sugar.
Bubble Tea: In some parts of the world, Ceylon tea is also used as a base for bubble tea. Boiled tapioca pearls are added to the tea and mixed with milk or fruit syrup.
Cocktails: Ceylon tea can also be used as an ingredient in various cocktail recipes, e.g. in the Whiskey Sour or the Long Island Iced Tea.
Cooking: In Asian cuisine, Ceylon tea is sometimes used to flavour rice dishes or soups.
Use as a spice: Ground Ceylon tea can also be used as a spice in cooking, e.g. to marinate meat or flavour sauces.

The possibilities are many, so depending on your tastes and preferences, you can get creative and enjoy your Ceylon tea in different ways.

Conclusion:

Ceylon tea is one of the most famous teas in the world and has a unique taste that is appreciated by many tea lovers. Its strong and aromatic taste makes it an ideal companion for the start of the day or as a moment of enjoyment in between. Ceylon tea comes from Sri Lanka and is valued for its high quality and distinctive character. Those who delve further into the taste of Ceylon tea can not only discover the diversity of this variety, but also learn more about the country's origin and culture. For all those who like to discover new flavours and want to expand their tea knowledge, it is definitely worthwhile to delve further into the taste of Ceylon tea.

Customer service

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

Service hotline: 0172/ 9149105.

E-mail: info@lerbs-hagedorn.de

Ceylon Tea Pekoe TYPE

The Ceylon Tea Pekoe BOP type Aislaby is characterised by its tangy, aromatic, astringent taste. The leaf can also be described as: Spherical rolled leaf, grey-brown. The Ceylon tea Pekoe BOP type Aislaby is particularly brilliant because of its cup: orange-brown, dominant. This tea also has its special features: In 1867, the Scotsman James Taylor started his first tea garden. In 1927 - 1929 Norman Bostock founded the garden Aislaby, whose name probably goes back to a Scottish village. From 1947, his son Mark Bostock has made Aislaby one of the leading estates in the Uva region. This tea grows up in the Uva, Welimada area at an altitude of 1200 metres. The correct preparation of Ceylon tea Pekoe BOP type Aislaby is also crucial. Here is our tip: Use 12 g of Ceylon Tea Pekoe BOP Type Aislaby and steep it at 100 Celsius for about 2 minutes. Use 12 g of Ceylon Tea Pekoe BOP Type Aislaby and steep at 100 Celsius for approx. 2 min. From the Uva region. Highly aromatic, tangy, fresh top quality from the peak season.

62,34 EUR
31,17 EUR per 1kg

incl. 7% tax excl. Shipping costs

Organic Ceylon Tea OP Indulgashinna 1kg

The Ceylon tea OP type Indulgashinna Bio is characterised by its soft, mild, aromatic taste. The leaf can also be described as: Black-brown, somewhat coarser. The Ceylon tea OP type Indulgashinna Bio is particularly brilliant because of its cup: caramel brown. This tea also has its special features: founded in 1984, it was one of the first estates in the world to be certified organic in 1987. In addition, the garden is extremely socially engaged, with its own school and home for the elderly. This tea grows up in the area of Uva, Welimada at an altitude of 1600 - 1800 metres. The correct preparation of the Ceylon tea OP type Indulgashinna Bio is also crucial. Here is our tip: Use 13 g of the Ceylon tea OP type Indulgashinna Bio and steep it at 100 Celsius for about 2 minutes. From the Uva region. This soft, aromatic Ceylon tea comes from the highlands of Sri Lanka.

55,71 EUR
55,71 EUR per 1kg

incl. 7% tax excl. Shipping costs

Ceylontee OPA Type Turkish Tea 2kg

The Ceylon tea OPA type Turkish tea is characterised by its soft, spicy, aromatic taste. The leaf can also be described as: Open, twisted, elongated, black-grey. The Ceylon tea OPA type Turkish tea is particularly brilliant because of its cup: red-brown, saturated. Thus, this tea also has its special features: A tea from the south of Sri Lanka in OPA leaf style (Orange Pekoe A). Formerly a tea with high popularity in the Middle East, it also reminds of the Turkish own productions. Now the OPA has also conquered its regular clientele here. This tea grows up in the Ruhuna region at an altitude of 600 metres. The correct preparation of Ceylon tea OPA type Turkish tea is also crucial. Here is our tip: Use 15 g of the Ceylon Tea OPA Type Turkish Tea and steep it at 100 Celsius for about 3 minutes. From the Ruhuna region. Formerly a tea of the Orient, OPA has meanwhile conquered its regular clientele here too. Classic and good

47,81 EUR
23,91 EUR per 1kg

incl. 7% tax excl. Shipping costs

Ceylon tea OP UVA TYPE Saint James 2kg

The Ceylon tea OP type Saint James is characterised by its soft, aromatic, spicy taste. The leaf can also be described as: Pale black, elongated. The Ceylon tea OP type Saint James is particularly brilliant because of its cup: dark orange-brown. This tea also has its own special features: The estate dates back to at least 1903 and is located in the best part of the Uva area - the Malwatte Valley. The special character is especially due to the weather of the summer monsoon. This tea grows up in the Uva, Welimada area at an altitude of 1200 metres. The correct preparation of Ceylon tea OP type Saint James is also crucial. Here is our tip: Use 13 g of the Ceylon tea OP type Saint James and steep it at 100 Celsius for about 2 minutes. From the Uva region. This popular, aromatic fresh tea of excellent medium quality grows at altitudes of around 1200 metres.

58,07 EUR
29,04 EUR per 1kg

incl. 7% tax excl. Shipping costs

Ceylontee FOP TYPE Pettiagalla 2kg

The Ceylon tea OP1 type Pettiagalla is characterised by its soft, mild, aromatic taste. The leaf can also be described as: Coarse wiry, even, pale black. The Ceylon tea OP1 type Pettiagalla shines through its cup: light brown with reddish nuances. Thus, this tea also has its special features: Pettiagalla was founded in 1880 and translates as box-shaped rock. The estate got this name because of its location, as it towers above all other plantations in the region. This tea grows up in the Sabaragamuwa, Balangoda area at an altitude of 600 - 1200 metres. The correct preparation of Ceylon tea OP1 type Pettiagalla is also crucial. Here is our tip: Use 12 g of Ceylon Tea OP1 Type Pettiagalla and steep it at 100 Celsius for about 2 minutes. From the Dimbula region. A tea with a unique, wonderfully aromatic flavour and a long, evenly worked leaf.

67,47 EUR
33,74 EUR per 1kg

incl. 7% tax excl. Shipping costs

Organic green Ceylon tea OP Indulgashinna 2kg

The Ceylon tea OP Indulgashinna Bio is characterised by its gentle, soft, fruity taste. The leaf can also be described as: Slightly coarser, olive green. The Ceylon tea OP Indulgashinna Bio shines especially through its cup: Delicate yellow-green, clear. This tea also has its special features: founded in 1984, it was one of the first estates in the world to be certified organic in 1987. The garden is also very socially committed, with its own school and home for the elderly. This tea grows in the area of Uva, Welimada at an altitude of 1600 - 1800 metres. The correct preparation of the Ceylon tea OP Indulgashinna Bio is also crucial. Here is our tip: Use 12 g of the Ceylon Tea OP Indulgashinna Organic and steep it at 80-100 Celsius for about 2 minutes. From the Uva region. Fine original traditional green tea quality with fruity tart note, typical leaf and brilliant green-yellow cup.

117,56 EUR
58,78 EUR per 1kg

incl. 7% tax excl. Shipping costs

Black tea Ceylon OP Sarnia 1 KG

Due to different altitudes, soil structures and, last but not least, changing climatic conditions, we get an immense number of different qualities in appearance, taste and flower, not only in Ceylon. This tea from the garden of Sarnia is an example of independent character. Well processed tea with a reddish, slightly open, fleshy leaf. The highly aromatic taste is so strikingly smooth and round that this tea will enrich any Ceylon assortment. Dark copper coloured cup with spicy, slightly sweetish flower. The correct preparation of Black Tea Ceylon OP Sarnia is also crucial. Here is our tip: Use 4-5 heaped teaspoons/1 litre of Ceylon OP Sarnia black tea and steep it at 100 ̊C Celsius for approx. 3-5 minutes.

23,43 EUR
23,43 EUR per 1kg

incl. 7% tax excl. Shipping costs

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