Ceylon: Tea of the Month

This month we are looking at the history behind the famous black tea, Ceylon, from the renowned tea producing nation, Sri Lanka. Currently the fourth largest tea producing nation in the world, this small island has had a disproportionately large influence on the history of tea, and the name Ceylon has been a byword for quality for over a hundred years.

Ceylon was the colonial name for the island we now know as Sri Lanka, and tea produced there was named accordingly. The British gained control of the island in 1817 and wanted to put the fertile soil to good use. Coffee seemed the ideal crop for the climate and plantations soon covered the island, but in 1869, a terrible fungus outbreak wiped out hundreds and hundreds of square miles of coffee plants. In the space of a few years, a booming industry disappeared, leaving the ruined remains in its place.

Many coffee growers fled, but some intrepid entrepreneurs remained, and they needed an alternative crop to grow. Scotsman, James Taylor, led the island to towards growing tea. It took a herculean effort to clear out the fungal coffee plants and replant miles and miles of fields with tea, but their ingenuity eventually paid off. Sir Arthur Conan Doyle wrote about the trials and success of the tea growers: “the tea-fields of Ceylon are as true a monument to courage as is the lion at Waterloo.”

Ceylon tea quickly became extremely sought after, and was marketed as of such high quality that it was best enjoyed without blending, in contrast to most Indian teas at the time. To this day Sri Lanka continues to uphold their well-deserved reputation of producing quality tea.

Ceylon tea is usually a black tea, though the island does also produce greens and whites. The flavour of Ceylon tea is smooth and gentle, a more subtle experience than its counterparts from Assam or Kenya. Ceylon is often a key element of the classic English Breakfast Blend. Though this famous blend has no strict recipe, a high quality one will often incorporate the smooth and citrusy flavour of Ceylon.

The climate and geography of Sri Lanka are ideal for tea growing. Visitors to the central mountainous region of Sri Lanka will be rewarded with breath-taking views of the neat rows of tea bushes that cling to the steep hillsides. The wet monsoon period provides the bountiful rainfall that tea bushes need to thrive, and the good drainage of the soil is perfect for their roots.

At Newby we source our Ceylon tea from top quality, high altitude gardens for a sophisticated and nuanced brew. Handpicked and expertly processed, we only work with growers who are committed to the craft of fine tea. Our Ceylon is a beautiful orange shade of copper, has a spicy aroma and a delicate lemony taste. Enjoy Ceylon as a refreshing black tea that is perfect for the morning or afternoon.