Ceylon

Black tea Origin: Sri Lanka

Ceylon tea comes from Sri Lanka. High-grown estates give light, fresh tea; low-grown estates a fuller, darker tea.

Taste

Bright and fresh, often with a citrusy tingle.

Fruity

How to brew it

Use 2 to 3 grams per 250 ml of water at 90–95°C and steep for 3 to 4 minutes. Also great as iced tea.

Goes well with

Gives contrast with sweet dishes and desserts with lemon or ginger.

More: black tea

• Assam · Black tea · 90–95°C
  Bold and malty, with a full body. Good with a splash of milk.
• Darjeeling · Black tea · 85–95°C
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• Keemun · Black tea · 90°C
  Smooth and aromatic, with notes of cocoa, orchid and a hint of smoke.
• Lapsang Souchong · Black tea · 90–95°C
  Smoky and resinous, like a campfire, with a sweet undertone.