What Is Ceylon Tea? Origin, Production, Varieties, and Health Benefits

Despite often appearing as a “flavor” on tea packaging—especially in mass-market tea bags—Ceylon tea is not a flavor or a specific tea type. Instead, Ceylon tea refers to tea grown in Sri Lanka, formerly known as Ceylon. Any tea produced in this region—black tea, green tea, white tea, or oolong tea—may be accurately labeled as Ceylon tea.

Sri Lanka is one of the world’s most important tea-producing nations. Ceylon tea accounts for approximately 23% of global tea exports and contributes nearly 2% of Sri Lanka’s GDP, making tea production a vital part of the country’s economy and cultural identity.

The Geography and Terroir of Ceylon Tea

Sri Lanka’s geography plays a crucial role in the character of Ceylon tea. The island offers a wide range of altitudes, climates, and soil conditions, resulting in highly diverse flavor profiles.

High-Grown Ceylon Tea

The central highlands of Sri Lanka provide an ideal environment for premium tea cultivation. These regions are characterized by:

• Cool temperatures

• High humidity

• Frequent rainfall

• Elevated terrain

High-grown Ceylon teas are typically bright, crisp, and aromatic, with refined citrus and floral notes.

Low-Grown Ceylon Tea

Lowland regions such as Matara, Galle, and Rathnapura experience:

• Warm temperatures

• Heavy rainfall

• Rich, fertile soils

Teas from these areas tend to be bolder, darker, and more astringent, making them ideal for strong black tea blends.

How Is Ceylon Tea Made?

Approximately 4% of Sri Lanka’s total land area is dedicated to tea cultivation. Tea estates rely on the traditional contour planting method, where tea bushes are planted along the natural slopes of the land to prevent erosion and maximize drainage.

Harvesting and Withering

Ceylon tea is predominantly hand-plucked, a labor-intensive practice usually carried out by skilled women workers. The goal is to harvest two leaves and one bud, which ensures optimal aroma and flavor.

After harvesting, the leaves are weighed and transported to processing factories, where they are spread on troughs to wither. Withering reduces moisture content and prepares the leaves for rolling.

Rolling, Oxidation, and Drying

The leaves are then rolled or twisted, breaking their cell walls and allowing oxygen exposure—an essential step in black tea oxidation. During this fermentation process, the leaves change from green to coppery brown and eventually black.

To halt oxidation, the tea is dried in controlled heat chambers, locking in flavor and aroma.

Grading and Quality Control

Once dried, the tea undergoes grading, where leaves are sorted by size and integrity. Whole leaves receive the highest grades, while broken leaves and tea dust receive lower classifications.

Before export, every batch is inspected by the Sri Lanka Tea Board, which ensures that only tea meeting strict quality standards reaches global markets.

Types of Ceylon Tea: Flavors, Aromas, and Varieties

Although Sri Lanka produces multiple tea styles, Ceylon black tea remains the country’s signature product.

Ceylon Black Tea

Ceylon black tea is known for its:

• Bright coppery liquor

• Crisp citrus aroma

• Clean, brisk finish

It is enjoyed both plain and blended with spices, herbs, or milk.

Ceylon OP Organic Blackwood

Grown in the Dimbula region, this organic Ceylon black tea retains its natural oils during drying. It offers a creamy body, subtle spice notes, and a smooth, full mouthfeel.

Ceylon Black OP (Orange Pekoe)

One of the highest grades of Ceylon tea, Orange Pekoe features long, intact leaves with a woody aroma and light fruit notes. It pairs beautifully with milk or sugar and is often associated with heart and digestive wellness.

Ceylon Green Tea

Ceylon green tea is traditionally produced from Assamica tea plants, an unusual choice since Assam leaves are typically used for black tea. These green teas are bold, full-bodied, and slightly pungent.

To meet global demand, Sri Lanka now also cultivates Chinese, Japanese, Indonesian, and Brazilian green tea varietals, producing lighter, sweeter green teas with a bright yellow liquor. Major export markets include North Africa and the Middle East.

Ceylon White Tea

Ceylon white tea, often called Silver Tips, is one of the most luxurious teas produced in Sri Lanka. It is grown at high altitudes in Nuwara Eliya, near Adam’s Peak.

• Harvested entirely by hand

• Sun-dried and minimally processed

• Pale golden liquor with notes of honey and pine

Another rare variety, Virgin White Tea, is produced at the Handunugoda Tea Estate in southern Sri Lanka.

Health Benefits of Ceylon Tea

Rich in Polyphenols

Ceylon tea contains powerful polyphenols such as gallic acid, theogallin, and cinnamic acid, which support cellular health and reduce oxidative stress.

Supports Weight Loss

Studies suggest that Ceylon tea may help reduce fat formation and boost metabolism, making it beneficial for weight management.

Promotes Heart Health

High potassium levels help relax blood vessels, while catechins—especially in Ceylon green tea—may reduce arterial hardening and improve cardiovascular health.

Helps Reduce Chronic Disease Risk

Antioxidants in Ceylon tea have been studied for their potential role in inhibiting the growth of certain cancer cells, including ovarian, liver, lung, and prostate cancers.

Supports Blood Sugar Regulation

Ceylon tea may help regulate insulin and blood glucose levels, making it beneficial for people managing diabetes.

Enhances Skin Health

Antioxidants help maintain collagen levels and protect the skin from UV damage, supporting healthy, youthful skin.

Natural Energy Booster

Ceylon tea contains natural caffeine, providing alertness and sustained energy without the crash of coffee.

Supports Kidney and Bone Health

Ceylon tea may help prevent kidney stones and improve bone density, potentially reducing the risk of osteoporosis.

Final Thoughts on Ceylon Tea

Ceylon tea is not just a single tea, but a diverse family of teas defined by origin, craftsmanship, and terroir. From brisk black teas to delicate white teas, Sri Lanka produces some of the most respected and versatile teas in the world.

Whether enjoyed for its flavor, heritage, or health benefits, Ceylon tea remains a cornerstone of global tea culture.