Ceylon tea has gained worldwide recognition for its diverse bouquets of flavors, unique aromas and rich heritage. Achieving all these features is possible thanks to the cultivation, which is carried out at different altitudes of Sri Lanka - from the lowlands, through the highlands, and ending with high mountain areas reaching up to 2000 meters above sea level.
Unlike teas from other regions, Ceylon tea is prized for the variety of geological and climatic conditions in which it grows, which vary across the island. It is also praised for its traditional cultivation and harvesting methods, which ensure that each leaf is treated with due care and attention.
Many factors make Ceylon tea stand out from other varieties. Let's look at the aspects that give it its uniqueness and character!
A one-of-a-kind environment
The environment, such as soil, altitude and climate, have a significant impact on the unique characteristics of Ceylon tea. The regions where tea plantations are located - Uva, Dimbula and Nuwara Eliya - offer different growing conditions due to different altitudes and climatic factors. The unique terroir - a combination of geological and climatic conditions that give a strictly defined and unique character - is characterized by a high level of humidity, which ranges from 60% to 90% throughout the year. This is necessary to maintain the right level of humidity in the tea leaves, and therefore to preserve their rich and complex flavor.
Cool temperatures are another key factor. High-altitude regions like Nuwara Eliya are known for their cooler climates, which slows the growth of the tea bushes. Extending this period allows for more nuanced flavor bouquets to develop. Low-lying areas like Dimbula, on the other hand, have warmer weather, which allows the teas to develop stronger, fuller notes.
Rainfall is also important, as it is a weather phenomenon that occurs regularly in Sri Lanka. It ensures that the tea bushes receive adequate water, which is crucial for producing high-quality tea. Rainfall affects the overall health of the plants and soil, as well as the taste and character of the final product.
The interaction of the above-mentioned factors influences the process of creating various flavor profiles of tea. The different combinations of geological and climatic conditions of each region contribute to the complexity and uniqueness of Ceylon tea, which makes it a valued variety all over the world.
Traditional cultivation and processing methods
One of the key aspects that influence the quality of Ceylon tea is the adherence to traditional methods of cultivation and processing. Tea leaves are mostly hand-picked, which guarantees that only the most delicate ones are selected. At this point, it is worth mentioning the technique of "plucking two leaves and a bud". This meticulous hand-picking method is based on selecting young leaves from the upper part of the bush and a delicate bud from each tea shoot. Thanks to it, only the freshest and most aromatic parts of the plant are selected.
This technique is very different from machine-harvested tea. The process of hand-picking the leaves is extremely laborious, but it is precisely because of this that the leaves retain their freshness and full flavor – unlike automated harvesting, which produces a less pronounced tea. Another advantage of hand-harvesting is that it allows the older, tougher leaves to be left on the bush so that they can continue to grow, which improves the overall health of the plant.
Our Ceylon tea is processed in accordance with traditional techniques based on hand picking. After this stage , the leaves go through a meticulous process of withering, rolling, oxidation and drying. The level of oxidation can vary, which is most beneficial for lovers of hot infusions - different levels give us different types of Ceylon tea: black, green and white. All are known for their exquisite, rich taste and pleasant aroma.
Varied flavor profiles
Ceylon tea is appreciated all over the world for the wide range of flavours it offers – from subtle and lively to full, deep with noticeable malty notes.
- Ceylon Black Tea: This is the most famous variety, which is associated with a distinct, rich flavour with a slightly citrus finish.
- Ceylon Green Tea: Offers softer, more refreshing notes with a subtle sweetness.
- Ceylon White Tea: This is the rarest and most expensive. It is valued for its mild, almost honey-like flavor, which is characterized by an extremely pleasant smoothness.
The variety of flavour profiles is another factor that makes Ceylon tea so unique. Within just one type , tea offers tea lovers a wide range of flavours; for example, highland teas from the Nuwara Eliya region are known for their light, delicate flavours with floral accents, often referred to as the ‘champagne of teas’; while lowland teas, such as those from the Ruhuna region, produce a stronger essence with a complex flavour.
This diversity makes it possible to satisfy the tastes of a huge group of tea lovers.
The basis of Ceylon tea excellence
The Sri Lankan tea industry is built on a strong foundation of research, development and strict cultivation rules, which is reflected in the reputation of Ceylon tea around the world. The Sri Lankan government and leading tea companies continually invest in cutting-edge research to improve cultivation techniques, enhance sustainability and adapt to global market requirements. This commitment to innovation helps to maintain the freshness and quality of Ceylon tea, thus meeting the highest international standards.
Strictly defined methods govern every aspect of tea production , from cultivation to processing and export. Constant innovation in areas such as pest control, climate resilience and sustainable agriculture are key to maintaining Sri Lanka’s status as the world’s leading tea producer.
At Basilur Tea, we demonstrate our commitment to the quality of our products. This can be seen in the production process of our teas – specifically , in the hand-picked and hand-rolled leaves, which is an expression of the preservation of traditional craftsmanship and natural taste.
Through a combination of research-led progress and modern methods, Sri Lanka continues to set the global benchmark for the highest quality teas.
We pride ourselves on producing some of the finest Ceylon teas and sharing Sri Lanka’s rich tea heritage with the world. Basilur Tea comes from different regions of the island, offering a variety of flavor bouquets and unique aromas. Hand-harvesting and carefully conducted processing methods translate into high-quality products, thanks to which you can taste a variety of bouquets – from the bold taste of black tea to the more subtle notes of green tea.
Unique climatic conditions, careful cultivation and processing methods, and a variety of flavours and aromas make Ceylon tea truly unique.
