Ceylon is the trade name for tea from Sri Lanka, drawn from growing districts that climb from sea level past 2,500 meters. Elevation defines its range: high-grown leaf from Nuwara Eliya and Dimbula is light, crisp, and fragrant; mid-grown Kandy is smooth and full; low-grown Ruhuna and Sabaragamuwa turn bold and strong. Fully oxidized to roughly 90 percent from a blend of assamica and China-bush hybrids, it is plucked as one bud and two leaves year-round, with peak seasons varying by region. Authentic lots carry a lion logo. A caffeine near 40 milligrams and a versatile character suit it equally to the plain cup, to milk, and to iced preparations.
Descripción
Ceylon is the trade name for tea from Sri Lanka, produced across diverse growing regions at various elevations. High-grown teas (above 1,200m) from Nuwara Eliya and Dimbula are light, crisp, and fragrant. Mid-grown teas from Kandy are smooth and full. Low-grown teas from Ruhuna and Sabaragamuwa are bold and strong. A lion logo certifies authentic Ceylon tea.
Guía de Elaboración
Recipiente recomendado: Ceramic teapot — Ceylon's bright, brisk character holds up well to a standard ceramic pot's heat retention; choose an unglazed stoneware if preparing with milk.
High-grown Ceylon (Nuwara Eliya, Dimbula) brews best at 90-95°C for a lighter, more fragrant cup. Low-grown Ruhuna teas handle full boiling water. Ceylon makes excellent iced tea: brew double-strength and pour over ice. Its bright, clean character resists clouding when chilled.
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