{"id":621,"date":"2026-07-23T22:35:08","date_gmt":"2026-07-23T19:35:08","guid":{"rendered":"https:\/\/amirtea.uz\/cejlonskij-chaj\/"},"modified":"2026-07-30T16:34:56","modified_gmt":"2026-07-30T13:34:56","slug":"cejlonskij-chaj","status":"publish","type":"post","link":"https:\/\/amirtea.uz\/en\/cejlonskij-chaj\/","title":{"rendered":"Ceylon tea: varieties, flavor and how to choose"},"content":{"rendered":"

Ceylon tea is black tea from Sri Lanka. Until 1972 the island was called Ceylon, and although the country changed its name long ago, the name stuck firmly to the tea \u2014 it remained on packaging, in price lists and in search queries. Such tea is recognized by its bright copper-amber infusion, light citrus tartness and even strength without heaviness.<\/p>\n

But \u201cCeylon tea\u201d isn\u2019t a single taste. Behind this word hide teas from plantations of different altitudes and leaf of different grading: from light high-grown to dense low-grown, from large whole leaf to fine dust in bags. Below, in order: what Ceylon is famous for, what the letters mean OP<\/em> and Pekoe<\/em> on the pack, how to choose good leaf and how to brew it so it doesn\u2019t turn bitter.<\/p>\n

What Ceylon tea is<\/h2>\n

Ceylon is grown in Sri Lanka \u2014 an island in the Indian Ocean with a humid climate and mountains in the center. The combination of altitude, monsoons and volcanic soil gives the leaf that very brightness for which it\u2019s valued. Predominantly this is black<\/strong> orthodox tea, though green and white tea are also made on the island.<\/p>\n

The authenticity of true Ceylon is confirmed by the mark \u2014 a lion with a sword (Lion logo, \u201cCeylon Tea\u201d) on the packaging. It means the tea is 100% grown and packed in Sri Lanka, not mixed with cheap raw material from other countries. In essence Ceylon is a subtype of black tea, so its benefits, composition and contraindications are the same as any black; they\u2019re covered in detail in the piece on the benefits and harms of black tea<\/a>.<\/p>\n

What Ceylon is famous for: taste and character<\/h2>\n

Ceylon\u2019s main feature is brightness. The infusion comes out a rich copper color, and in the taste there\u2019s even astringency, a dense body and a characteristic citrus tartness reminiscent of lemon peel. It\u2019s not acidity in the mouth but aroma: a good Ceylon invigorates and refreshes at once.<\/p>\n

Thanks to this versatility Ceylon became the base of most \u201cclassic\u201d blends and breakfast tea. It holds both milk and lemon well without falling apart in taste \u2014 that\u2019s why it made it into the standard English tea ritual.<\/p>\n

Plantation regions and altitude<\/h2>\n

Ceylon\u2019s taste is set first of all by the altitude at which the leaf grew. Sri Lankans divide the tea into three groups, and the difference between them is heard at once.<\/p>\n

High grown (above 1200 m)<\/h3>\n

The districts of Nuwara Eliya, Dimbula, Uva. The infusion is lighter, and in the taste there\u2019s subtle citrus, florality and delicate astringency. This is the \u201cceremonial\u201d Ceylon drunk pure, without milk.<\/p>\n

Mid grown (600\u20131200 m)<\/h3>\n

Primarily Kandy. The tea is stronger and fuller than high-grown, with a dense copper infusion \u2014 the golden mean between lightness and strength.<\/p>\n

Low grown (below 600 m)<\/h3>\n

Ruhuna, Sabaragamuwa. The darkest, densest and most malty Ceylon. It gives a strong, almost black infusion \u2014 an ideal base for tea with milk and for those who like it \u201cstronger.\u201d<\/p>\n

Leaf markings: what OP, Pekoe and BOP mean<\/h2>\n

The letters on a Ceylon pack are neither a variety nor a taste, but the grading of the leaf by size and type<\/strong>. Understand the marking and you understand what will end up in the cup: whole leaf brews milder and longer, cut and fine leaf \u2014 stronger and faster.<\/p>\n

\n\n\n\n\n\n\n\n\n\n
Marking<\/th>\nMeaning<\/th>\nLeaf<\/th>\nInfusion<\/th>\n<\/tr>\n<\/thead>\n
OP (Orange Pekoe)<\/td>\nlarge whole leaf<\/td>\nlong, twisted<\/td>\nsoft, fragrant, lighter<\/td>\n<\/tr>\n
Pekoe<\/td>\nshorter whole leaf<\/td>\ntightly twisted<\/td>\neven, balanced<\/td>\n<\/tr>\n
Super Pekoe<\/td>\nselect large leaf<\/td>\nuniform, neat<\/td>\nrich, clean taste<\/td>\n<\/tr>\n
BOP (Broken OP)<\/td>\ncut leaf<\/td>\nsmall fragments<\/td>\nstrong, gives color quickly<\/td>\n<\/tr>\n
Fannings \/ Dust<\/td>\ncrumbs and dust<\/td>\nfines for tea bags<\/td>\nvery strong, easily turns bitter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

An important point: \u201cOrange\u201d in Orange Pekoe isn\u2019t about the orange fruit and isn\u2019t about taste. It\u2019s an old European classification of leaf quality, not flavoring. In our catalog, for example, there are whole-leaf Ceylon Super Pekoe<\/a> and classic Ceylon Pekoe<\/a> \u2014 through them it\u2019s convenient to feel the difference between select large and ordinary whole leaf.<\/p>\n

How to choose a quality Ceylon tea<\/h2>\n

The difference between good and bad Ceylon is visible even before brewing. What to look at:<\/p>\n