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Black Tea

Ceylon Tea

Rich , Smooth, Satisfying

Delicious low-grown black tea from Kenilworth Estate in Kandy - irresistibly rich, smooth and full-bodied.

From £1.95
Quantity
  • 10g
  • 50g
  • 250g
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Ceylon Tea Black Tea

The Origin Story

Sri Lanka is a country of many tea growing areas each producing teas with a distinct character. This particular Celyon black tea comes from Kandy, a mid-grown tea area when the best tea are produced in the first quarter of the year as the cool, dry conditions sets in. The regions' tea gardens adorn the western slopes of hills to benefit from the "western quality season" - a local micro climate.

Black teas from Kandy are renowned for their seductively coppery tone, and although lighter in colour offer a full-bodied strong cup of tea.

Found out more about Sri Lankan Teas

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.

  • Cultivar
    Camelia Sinensis Sinensis
  • Oxidisation Level
    100%
  • Picked
    Year Round

Tasting Notes

Engage Your Senses

What to
Look For

Neat, deep black twists of leaf of black tea

Aroma

Warm and smooth with roast nuts and dried fruit

In the Cup

Bright, glowing copper-brown tea infusion

Taste

Sweet black tea with a certain crispness, complex nutty flavours and a rich texture.

Make the Perfect Cup of Ceylon Tea

1
Measure
Measure

Measure 3g or 2tsp per cup (250ml)

2
Heat Water
Heat Water

Heat water to 100°C

3
Infuse
Infuse

Infuse tea for 3 minutes

3 min
4
Reinfuse
Re-infuse

You can infuse this tea once

Reviews

Ceylon Tea Black Tea
Average rating: 4.75 Stars
  • Rating: 5 stars
    by Thomas
    Great rich Ceylon
    by Thomas
    Rating: 5 stars
    Great rich Ceylon
    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!
  • Rating: 5 stars
    by Olga
    Jing Ceylon
    by Olga
    Rating: 5 stars
    Jing Ceylon
    Tea has a strong taste. It is very dark tea. This tea is good for morning.
  • Rating: 4 stars
    by Lainiesips
    Its clean lemony notes make it a perfect match with food...
    by Lainiesips
    Rating: 4 stars
    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.
  • Rating: 5 stars
    by Lynn
    Flavourful and bold
    by Lynn
    Rating: 5 stars
    Flavourful and bold
    One 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.

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