Sri Lanka – formerly Ceylon – is one of the best-known tea countries in the world. The taste depends strongly on the elevation at which the tea grows.

Growing elevations

  • High grown (above 1,200 m), e.g. Nuwara Eliya: bright, floral, delicately brisk.
  • Mid grown (600–1,200 m), e.g. Kandy: full-bodied and balanced.
  • Low grown (below 600 m), e.g. Ruhuna: strong, malty, dark in the cup.

What do the leaf grades mean?

Leaf grades describe the size of the leaves, not quality as such:

  • OP (Orange Pekoe): long, wiry, whole leaves.
  • BOP (Broken Orange Pekoe): broken leaves – brews faster with a strong flavour.
  • BOPF (Broken Orange Pekoe Fannings): even finer, typical for tea bags.

How to brew the perfect cup

  1. Use fresh water at a rolling boil.
  2. About 1 heaped teaspoon (2–3 g) per cup (250 ml).
  3. Steep for 3–4 minutes – BOP a little shorter, OP a little longer.
  4. Enjoy it plain or – as is common in Sri Lanka – with a little milk.

Storage

Store airtight, dry and dark, away from strong-smelling foods. This keeps the aroma for a long time.

To the product: Ceylon black tea BOP