Black

Sri Lanka

Ceylon blacks are named by district and elevation, and the differences are real. Nuwara Eliya's high-grown character is floral, pale-liquored, and relatively delicate; Uva's seasonal brisk astringency makes it the classic iced-tea and blending base; Dimbula sits softer and fuller in the middle. Sri Lanka does not produce the regional complexity of India or the aromatic range of Chinese hong cha, but its consistency and cleanliness have made it the backbone of commercial blending and a reliable single-origin option for straightforward Western brewing.

teabert, the tealytics teapot, keeper of the kettle

Ceylon is the dependable one, sorted by district and elevation, clean and brisk and quietly different from valley to valley. It's the tea I'd hand someone who just wants a bright, honest cup that won't trip them up, and it's a brilliant base for iced tea too.

Styles in this family

Ceylon

Classic Orange Pekoe Ceylon with a straightforward, balanced cup, bright, slightly brisk, and endlessly versatile.

Ceylon Uva

The distinctive Uva style: a bright, brisk cup with a characteristic menthol-like quality, produced during the dry southeast monsoon.

Ceylon Dimbula

High-grown Ceylon from the western slopes of Sri Lanka, with a full body, rich flavor, and golden-orange liquor.

Ceylon Nuwara Eliya

The lightest Ceylon style from Sri Lanka's highest region, with a delicate, flowery character sometimes called the 'Champagne of Ceylon'.