Ceylon Black Tea
The Origin StorySri Lanka is a country of many tea growing areas each with their own character. We select one tea to represent the best of Sri Lankan tea production, focussing on where Ceylon tea can really stand out against other origins.
Low-grown tea from the Ruhuna area in the south of the island. Here there is year round production with tropical climate and fertile soils to give teas of robust character.
CultivarCamelia Sinensis Sinensis
Engage Your Senses
Neat, deep black twists of leaf
Warm and smooth with roast nuts and dried fruit
In the Cup
Bright, glowing copper-brown
Complex nutty flavours and a rich texture. Sweet with a certain crispness
Make the Perfect Cup of Ceylon
Ceylon Black Tea
This makes a great rich liquor which is very good with or without milk.I use it to make a top notch blend with a favourite Assam (1 part Assam to 2 parts Ceylon and sometimes a pinch of Lapsang). Strangely, when it's in a blend I find its character becomes more pronounced. Jing Ceylon is now a stock item in my tea cabinet!
Jing CeylonTea has a strong taste. It is very dark tea. This tea is good for morning.
Its clean lemony notes make it a perfect match with food...Ceylon might best be described as the Rodney Dangerfield of the tea world: It just doesn't get any respect. Ceylon figures prominently in many indifferent tea blends, and is a staple in paper teabags.This is a sad thing, because Ceylon, done right, is a lovely tea. Its clean lemony notes make it a perfect match with food, though it is smooth and soft enough to drink on its own. It can take to additions of lemon, milk, or sugar, but doesn't need any. It makes a superior iced tea, and is particularly well-suited to cold brewing.Fortunately, though not unexpectedly, my friends at Jing Tea have sourced an excellent Ceylon for their customers. The leaves are reasonably long, slightly twisted, and range from dark brown-gray to reddish in hue, with a muted nose of lemon. They infuse to a medium-dark amber, and maintain the muted-lemon nose.The tea has a medium body and a strong, rich flavor. The citrus fruit in the nose takes its time to emerge on the palate, showing up mainly in the finish. The tea is far more robust than most Ceylons, but also quite smooth with only a slight astringency at the finish. Quite nice.Incidentally, while this tea is lovely on the first infusion, it doesn't hold up well to subsequent steepings. This is typical of black teas, so I don't regard its lack of durability as a fault. The second steeping actually tastes just fine, but doesn't have anywhere near the magic of the first infusion.
Flavourful and boldOne whiff of the dry leaves of this Sri Lankan-grown tea and I couldnt wait to taste it. The wiry, medium length, black leaves smelled richly of fresh plums, dark chocolate, and cinnamon. Sri Lanka specializes in orthodox, self-drinking black teas from single estates; this one hails from the New Vithanakanda tea garden.I infused a generous teaspoon of leaves in 8 oz of 208F water for three minutes. This produced a deep coppery brown liquor that smelled woody, with a bit of dark molasses. Although the flavor had little of the sweetness of the aroma, it was smooth, woody, brisk, and full-bodied, with a mineral tang and a slightly sweet, brief finish. It was bold enough that I added a splash of half and half. It brought out the woody tannins nicely. It would take sugar well, if you were so inclined.I tried a second, four minute infusion. This produced a slightly lighter, rather cloudy liquor with a sweet, rather lemony aroma and a full but smoother taste, somewhat to my surprise. It wasn't lacking in briskness, just at a lower volume. Blacks that produce a really decent second cup are few and far between and I found myself liking this one as a self drinker more than the first. This time there was a little sweetness in the short finish, but not a lot.Overall this is a flavorful, bold tea with a definite presence on the palate. It lacks substantial finish, but produces a decent second cup and takes dairy well. Very nice.