Beverage
Ceylon
B tier
Ceylon tea is black (and some green or white) tea from Sri Lanka, still widely sold under the island’s former colonial name. Gardens span low-, mid-, and high-grown elevations; Camellia sinensis assamica and hybrids dominate warmer lower estates, while higher districts can show brighter, more aromatic cups. Orthodox manufacture is traditional for quality leaf, though CTC also supplies bagged markets. Regional names such as Nuwara Eliya, Uva, Dimbula, and Uda Pussellawa mark distinct seasonal flavour profiles. Classic Ceylon liquors are bright, brisk, and citrus- or floral-tinged with clean astringency, excellent iced or with a slice of lemon and versatile in blends. High-grown afternoon teas contrast with fuller low-grown cups suited to milk; all share the island’s reputation for sparkling colour and lively finish.
Also known as: High-grown Ceylon, Uva seasonal, Low-grown Ceylon
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
James Taylor established commercial tea planting at Loolecondera after coffee blight pushed planters toward Camellia sinensis.
First recorded Ceylon tea exports reached London, launching Sri Lanka as a major black tea origin.
Rapid estate expansion across highland and mid-country districts made Ceylon a pillar of the British tea trade.
National branding and the lion logo campaigns reinforced “Ceylon Tea” as a protected quality identity after independence.
The republic’s renaming to Sri Lanka left “Ceylon” as the enduring export name for the island’s tea.
Geographical and pure-Ceylon certification schemes aimed to defend origin against blended mislabelling in global markets.