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Ceylon Tea

Ceylon Tea | Imperial Teas

The four growing areas of this paradise island produce teas at different times of the year depending on the prevailing monsoon wind. The higher gardens produce medium bodied liquors with a bright refreshing flavour, sweet aroma and delightful colour. The lower areas give a darker, stronger cup especially the broken "orange pekoes". Kandy, the district of gemstones yields fine but robust teas. The Uva district has teas with good body, a little bite and fine character. Over the mountains in Dimbula are found teas with clean, fruity flavours and coppery red colour, perfect for the afternoon. Nuwara Eliya, surrounded by mountain peaks up to 9000ft and fed by pure streams have a lighter, crisp flavour and bright, clear colour, again ideal for the afternoon. Teas from Ceylon are generally lower in caffeine and tannin. The term "Orange Pekoe" and "Broken Orange Pekoe" are synonymous with Ceylon teas and refers to the second leaf down the stem. Pekoe comes from the Chinese "Pak Ho" which means white hair after the downy hairs found on the underside of the best leaves. In character they sit somewhere between the body of Assam and the floweriness of darjeeling. All these teas can be taken with milk or a slice of orange. Adjust strength and brewing times accordingly.

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  1. Ceylon Precious Jewel

    Ceylon Precious Jewel Black Tea

    A real speciality, this rare tea has a smooth, malty character and richness reminiscent of the finest Assam with a very elegant leaf, edged with silver and gold. The sweet honey-like aroma, with tones of apricot and exotic flowers, lifts Precious Jewel above the ordinary realm of Ceylon teas. The honey character transfers into the cup, enhancing the full and well-balanced creamy flavour, which also carries nuances of chocolate, vanilla and blackcurrant. Learn More

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  2. Ceylon Montecristo

    Ceylon Adam's Peak Orange Pekoe Black Tea

    With malty, citrus undertones and a sweet, floral, jasmine, cypress aroma, this tea typifies the famous character of Dimbula district teas. At the peak point of the year in February and March, the leaves are full of concentrated volatile oils, which allow tea makers to produce a distinctive, regional flavour profile. It has a fruity aftertaste with hints of blackcurrant leaf, which adds to the refreshing quality of its infusion. Previously listed as Ceylon Montecristo Learn More
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