Flavoured Ceylon Tea from Sri Lanka

Green Tea, inclusion, natural extracts and natural identical flavours are some of the most common methods used to flavour tea varieties made in Sri Lanka. It has been seen in research that Ceylon tea can improve heart health and reduce the risk of chronic heart diseases. Second, the tea must have been manufactured in the district. Fresh tea-leaf does not transport well; it must be processed quickly, and each major estate has its own factory dedicated to this task. Kandyan tea will always be unique since the Kandy area was home to Sri Lanka’s first Ceylon tea estate. The teas produced in the Kandy area, where the industry originated in 1867, are known as “mid-grown” since cultivation does not surpass 1,300 m.

Silver Tips- This grade contains the finest buds that turn rather velvety once dried, they are a long tippy leaf and is silver in color and hardly contains any black leaf. Once brewed it has a very delicate flavor and is ideal for medicinal purposes. BOP 1 or Broken Orange Pekoe 1- The leaf of this grade is wiry and medium in length, it has a mild and malty flavor and is golden in color. It is a well made, neat leaf of a medium size with and abundance of stalk and fiber. The flavor of the tea is rich and fresh and the liquor is bright in color.

It is particularly complimenting to grilled cheese sandwiches. The richness of the tea, along with the texture of the toasted buttery bread, works beautifully with hot Ceylon tea. The combination of creamy tomato sauce, cheese, and pasta is a match made in heaven. Ceylon Tea works perfectly to cut the richness and to give your palette the fresh cleanse it needs to get the best taste out of every bite of your lasagna. The best thing about Ceylon tea is that it is an absolute treat when paired with rich and savory dishes.

You can actually see the effect of the rain by looking at the colour of Assam tea – an enticing, dark-ruby liquor. When comparing dark blue tea kettle teas, the ‘terroir’ is one of the best indicators of flavour. ‘Terroir’ refers to the environment in which a crop is grown.

Unlike most teas which have names based on the leaves from which they are made, Ceylon tea is named after the place where the tea leaves are grown. Ceylon was once a British colony that was the world’s largest producer of coffee. But when the coffee industry was wiped out due to a plant disease (coffee-rust), tea farmers took over the infrastructure and began a new thriving industry. The varieties of flavoured Ceylon Black Tea are only limited by the imagination of the tea blenders and availability of natural flavours. However, some flavoured Ceylon Black Tea varieties tend to be more popular than the rest among tea drinkers around the world. Tea from the Uva province grows at elevations ranging from 3,000 to 5,000 feet and is known around the world for its distinct flavor.

Its color is bright orange to brownish red and has an aftertaste of flowers which may be due to the natural occurrence of caffeine in these plants. For cold brewing, always check if the tea leaves that you’re using a suitable for cold brewing. After that, all you do is put some tea leaves in a pitcher or jar at bedtime, fill it full of water, and keep it in the fridge overnight. For some types of tea, you might need to add tea leaves to boiling water instead of using water at room temperature.

Ceylon tea contains just the right amount of potassium that helps in relaxing the tension in arteries and blood vessels. Drinking Ceylon black tea in the morning results in the regulation of blood pressure which is important for maintaining the heart’s health. Further, the flavonoids present in Ceylon tea helps prevent heart diseases. Ceylons are also processed in the sun or by steaming rather than being roasted like black teas to give them their characteristic light color.