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Discover the wonderful varieties of Ceylon tea from Sri Lanka — from classic Black and Green teas to rare Silver Tips, smooth Oolong, and naturally spiced teas.
A complete guide to Sri Lanka's famous tea varieties — from classic, rich Black Teas and refreshing Green Teas to rare Silver Tips White Teas, smooth Oolongs, and naturally aromatic Spiced Teas.
Every cup of genuine Ceylon Tea comes from the leaves of the tea plant grown across Sri Lanka's 7 famous tea regions. How the leaves are rolled, dried, and oxidized decides whether they become Black, Green, White, Oolong, or Flavoured tea.
Golden ruby color, brisk crispness, and rich malty body.
Emerald green color, fresh sweet grassy notes, and pure steamed leaves.
Champagne gold color, delicate velvet buds, and gentle floral sweetness.
Warm amber color, gentle peach and floral aroma, and silky smooth taste.
Crimson red color blended with real Ceylon cinnamon, cardamom, and natural fruit.
The story of Sri Lanka's tea industry is an inspiring tale of nature and craftsmanship. Before 1867, the island of Ceylon was one of the world's biggest coffee producers. But in the late 1860s, a plant disease destroyed the coffee trees across the mountains.
A Scottish planter named James Taylor planted the first 19 acres of tea bushes on the Loolecondera Estate in Kandy in 1867. Taylor rolled the tea leaves by hand on his veranda and built the island's first tea factory. He showed that Ceylon's mountain climate and fertile soil were ideal for growing premium tea, establishing the famous Traditional Tea Method.
Unlike mass-production factory methods that crush leaves into powder for tea bags, Sri Lanka has always stayed committed to traditional leaf making. This gentle process keeps the leaf whole and preserves its rich flavors and aromas, creating classic grades like Orange Pekoe (OP), Broken Orange Pekoe (BOP), and rare Silver Tips.
To protect tea lovers worldwide from low-quality blends, the Sri Lanka Tea Board created the official Pure Ceylon Lion Logo. Only 100% pure Ceylon tea grown, harvested, and packaged in Sri Lanka is allowed to carry this seal.
From hand-picking fresh leaves in the morning to final packaging, discover how each cup of Ceylon tea is crafted.
Fresh leaves rest on airy drying troughs for 12–18 hours. Warm breeze gently removes half the water, making leaves soft and ready for rolling.
Leaves are gently twisted in traditional rolling tables. This releases natural plant juices without breaking the whole leaf.
Rolled leaves rest in cool, humid rooms. As they absorb fresh air, they naturally turn from green to a rich copper color, building rich flavors.
Hot air gently bakes the leaves for about 20 minutes, locking in the natural aromas and reducing moisture to keep the tea fresh for years.
Dried black tea passes through gentle sifting screens to separate leaves into whole leaves, broken leaves, and smaller tea grades.
Air and static rollers remove any loose stems or dust, making sure only clean, pure tea leaves remain.
Tea experts test the batch for moisture, pure quality, and flavor to make sure it meets strict Sri Lanka Tea Board standards.
Tea is sealed into moisture-proof foil sacks or wooden chests to protect its fresh taste on its journey to tea cups around the world.
Learn about the healthy plant nutrients and natural compounds that make Ceylon tea so good for you.
Fresh tea leaves are packed with natural plant antioxidants called polyphenols. In green and white teas, these are primarily catechins (like EGCG), which protect your cells and support a healthy immune system.
When making black tea, natural oxidation turns these into theaflavins and thearubigins, giving black tea its rich red-gold color and full body.
The soothing, focused feeling you get from a cup of tea comes from L-Theanine, a natural amino acid found almost exclusively in tea leaves. It helps calm your mind while keeping you clear-headed and alert.
Ceylon tea also contains hundreds of natural aromatic compounds that give each mountain region its unique scent:
| Tea Variety | Oxidation | Tea Color | Taste & Flavour | Caffeine Level | Brew Temp | Main Regions | Details |
|---|---|---|---|---|---|---|---|
Ceylon Black Tea | 100% Fully Oxidized | Deep Ruby to Golden Amber | Crisp, malty, citrus hints, full body | 40 – 70 mg | 95°C – 100°C | Nuwara Eliya, Dimbula, Ruhuna, Uva | Explore |
Ceylon Green Tea | 0% Unoxidized (Steamed) | Bright Jade to Pale Green | Fresh grass, sweet vegetal, clean finish | 20 – 45 mg | 75°C – 80°C | Nuwara Eliya, Uva, Kandy | Explore |
Ceylon White Tea (Silver Tips) | 0% Sun Dried Buds | Champagne Gold to Pale Straw | Gentle honey, sweet floral, delicate finish | 10 – 20 mg | 70°C – 75°C | Nuwara Eliya High Peaks | Explore |
Ceylon Oolong Tea | 30% – 60% Partially Oxidized | Warm Peach to Amber Gold | Floral aroma, peach notes, silky smooth | 30 – 50 mg | 85°C – 90°C | Uva & Kandy Mountains | Explore |
Flavoured & Spiced Ceylon Tea | 100% Black / Green Base | Crimson Red to Amber Gold | Ceylon Cinnamon, Bergamot, Cardamom, Fruit | 35 – 60 mg | 90°C – 95°C | Ruhuna & Sabaragamuwa Spice Blends | Explore |
Elevation shapes temperature, rain, and sunshine, giving each elevation level in Sri Lanka its distinct tea character.
Nuwara Eliya, Dimbula, and Uda Pussellawa. Crisp, floral aroma, and golden liquors often called the Champagne of Ceylon teas.
Explore High Grown TeasKandy and Uva mountain slopes. Rich copper color, balanced strength, and refreshing minty notes during dry seasons.
Explore Mid Grown TeasRuhuna and Sabaragamuwa. Dark, wiry black leaves, deep burgundy cup color, bold body, and sweet caramel-honey taste.
Explore Low Grown TeasCeylon Tea is famous worldwide for its handcrafted quality, hand-plucked fresh leaves (two leaves and a bud), pure Lion Logo guarantee, and clean growing practices. Sri Lanka has 7 distinct growing regions ranging from sea level to high mountains, giving Ceylon teas a wonderful variety of flavors from light and floral to deep, rich, and malty.