TRIBUTE TO THE GLOBAL TEA FRATERNITY

‘Ceylon Black Tea’ rich in “Theaflavins”

conducts its very first successful E-auction

Story of Ceylon Tea

A history as rich as the brew

From dew to brew

No greater love story was ever brewed

Tea diversity

An island made for tea

Perfect cup of tea

A tea worth putting your kettle on for

Where to buy

Spot the finest cuppa near you

Gallery

A sip is worth a thousand pictures

Symbol of quality

The finest cup of tea, guaranteed.

In over one hundred and fifty years, the name Ceylon had become synonymous with the world’s finest tea. In the world’s eye and tongue, Ceylon was tea and tea was Ceylon.

What Rolls Royce is to cars, Rolex is to watches, Havana is to cigars and Scotland is to whisky; Ceylon is to tea.

The legendary lion of the Sri Lankan flag was introduced to the Ceylon Tea logo, to guard this commitment – the symbol of quality.

To earn this validation:

The tea must be exclusively packed in Sri Lanka. Overseas packers, importers and distributors cannot use the Lion logo on their packaging, even if the contents are 100% Sri Lankan.

A special, independent panel of tea tasters, sponsored by the Sri Lanka Tea Board, is responsible, together with an analytical laboratory, for assessing the quality of Ceylon Tea prior to auction and export.

The franchise rights for the use of the Lion logo is awarded to exporters for their branded products, but requires them to conform to the strictest guidelines.

These, and a long list of other prerequisites are enforced to safeguard the good name of Ceylon Tea that continues to satiate both the haughty royals and demanding billions.

Flirt with new tea recipes

Iced Tea Lemonade

Bring the litre of water to a boil, remove from heat and add tea leaves. Keep for 3-5 minutes. Stir and strain into a container, add the cold water and the cooled sugar syrup. Pour in the lemon juice and mix well. To serve, pour over ice cubes.

Chocolate Tea

Place all the ingredients in a pan except the garnish and simmer until the chocolate is fully dissolved. Cook over low heat for about 5 minutes. Remove from heat and allow it to infuse for 10 minutes, then let it cool and strain. Freeze for one hour. Break up the frozen mixture and process in a blender until slushy.

Pineapple Tea Punch

Bring the water to a boil, add tea leaves and let it infuse, then add nutmeg and let it simmer for 5 minutes. Stir and strain into a punch bowl, add sugar and let it cool. Mix in the fruit juice. When ready to serve, mix with chilled soda and pour over ice cubes.

Lemongrass Tea Sorbet

Bring water to boil, add sugar and lemongrass and let it infuse for 15 minutes. Add tea leaves and keep for 5 minutes. Strain through a fine meshed sieve and let it cool. Add lemon juice and place in freezer until frozen hard (about 8 hours). Process in small quantities in a blender until slushy and creamy. Place in cool goblets and serve immediately, garnished with fruits, mint leaves etc.

Tea Wine

Boil the water, add tea leaves, and let it brew for 10 minutes. Do not strain. Add all the other ingredients, except arrack and keep it covered for 10 days. Stir well and keep it for another 4 days. Strain, filter and keep it for another week. Then add arrack and keep it for 1 or 2 weeks.