Ceylon black Tea OP1
product unavailableadd to wish list
Ceylon Black Tea
A classic of Ceylon tea with a distinctive burgundy-brown color and an even more distinctive flavor. It owes it to carefully selected leaves of the highest quality, which have undergone full fermentation. It is definitely a tea with character. Sri Lanka is now known worldwide as the place where the perfect Ceylon black tea is made. Tea leaves are harvested by hand. The infusion tastes pleasantly tart, sweetness emerges from the background. It tastes great solo, as well as with the toppings.
Country of origin: Ceylon.
History of Black Tea in Ceylon (Sri Lanka)
The Sri Lanka Tea Board website vividly describes the history of tea on this island. In the mountains of the central massif and in the hills to the south, in the old days there was a dense and virgin forest known as the "Land of Illusions". Apparently it was inhabited by ghosts and demons. There were also other dangers, more mundane, such as snakes, predatory animals, and treacherous landslides. For a long time, the forest was not visited by the average person. Until the arrival of the British on the island. They quickly found a way to tame the wilderness. In 1840, Ceylon already had over 200 coffee plantations. In 1897, at the height of the coffee madness, over 113,000 hectares of land were under cultivation. However, the coffee dream did not last long. In 1880, the plantations were destroyed by the fungus - coffee rust. In large areas already prepared for cultivation, it was decided to try out tea. It quickly turned out that the conditions for its development were ideal. This is how Sri Lanka became a tea island.
Sri Lanka (the name has been in force since 1974 - formerly Ceylon) is a country located in South Asia. The warm climate, mountains and a lot of rainfall favor tea growth, making Ceylon tea one of the most recognizable in the world.
Ceylon Tea Today
Currently in Sri Lanka, tea is grown in 7 regions (or districts):
- Nuwara Eliya
- Pussellaw's thighs
These in turn include the sub-regions and the actual "Tea Estate" - tea gardens. Each of them produces tea with specific characteristics. On the Tea Boad website, we can read a short description of individual teas, with the proviso that even between gardens in the same region, you can find significant differences in taste. Due to the great diversity of the climate, tea is harvested all year round. The main employees in the planet are women who collect a donut and two leaves from tea plants every day. Every day, a skilled collector takes about 20 kg of leaves to the weighing point.
Only teas that meet all the certification requirements can officially be called Ceylon teas. The main “body” controlling tea life in Sri Lanka is the Sri Lanka Tea Board. One of its privileges is the awarding of a globally recognizable logo, meaning original tea of the highest quality.
Ceylon OP Dimbula Uduwela
Ceylon OP Dimbula Uduwela. OP stands for orange pekoe, a tea consisting of a second leaf. Teas with this designation are characterized by long and stiff leaves.
The characteristic features of teas from the Dimbula region are the beautiful golden-red color of the infusion, freshness that remains in the mouth after drinking and the delicate flavor of jasmine, especially when harvested from March to May.
Ceylon OP Dimbula Uduwela is tasty and fresh tea drunk on its own, or with the addition of milk or sugar.
Preparation method: teaspoon of tea and brew at 96 degrees for 3 minutes. You will get an essential dark infusion, sweet and pleasant in taste. The infusion can even withstand repeated brewing.