Black tea produced from the district of Nuwara Eliya at an altitude of 1,800 meters, one of Sri Lanka's most famous tea-producing areas.
During processing it develops distinctive citrusy, balsamic aromas, partly due to the presence of cypress forests in the area.
Ceylon teas are perfect for an afternoon tea and go well with desserts: fruit cakes, scones with jam or gingerbread.
But let's not limit ourselves: we can also try this black tea in combination with red meats, or savory breakfasts.
Since when is tea produced in Sri Lanka?"
Have you ever heard of Ceylon teas? This word brings to mind colorful jars containing black tea leaves, which we often associate with English tea time.
Tea production in Sri Lanka dates back to the second half of the nineteenth century. The island, a British colony, produced very good coffee; unfortunately, the plantations were damaged by an infectious disease, which forced their demolition.
It was a Scotsman, James Taylor, who brought Camellia Sinensis seeds to Ceylon and thus established the first tea plantation.
Next came Sir Lipton, who, intrigued by the island's good tea production, decided to become its first buyer and distributor. And all the rest is history.
Sri Lankan teas are divided into low grown, mid grown and high grown, a distinction that refers to low, medium and high grown. Nuwara Eliya belongs to the third category.
