Ceylon
The teas of Sri Lanka, the Paradise Island in the Indian Ocean, southeast of India, are still called after their former colonial name, Ceylon. A fine, high-grown Ceylon is an understated, flavorful, elegant tea; a tea with a flowery and sweetish aroma which has nuances and subtleties that fascinate time and again. Not as strong as Assams and softer tasting than Darjeelings, Ceylons have a solid following among tea lovers. They are great, self-standing breakfast teas - or as is the tradition in Sri Lanka - afternoon, cocktail teas. The most renowned growing regions in Sri Lanka are Nuwara Eliya (pronounced newr'-laya), UVA and Dimbulla.
There are two main grades of loose leaf Ceylons: Full leaf and broken
leaf.
Ceylon Full Leaf
Full leaf Ceylon teas have a highly aromatic, finely tart flavor. The amber-colored infusion is rich in extract. Elegant afternoon teas.
Ceylon Broken Leaf
Broken leaf Ceylon teas are full of character, with a strong aromatic
taste and an amber-colored infusion. Good morning teas. Also great iced.
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