Why is Ceylon Black Tea so good

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For over a century, Ceylon Black tea has been one of the most famous and well loved teas around the world. The process of manufacturing Ceylon tea includes withering of the plucked leaves to reduce its moisture content by approximately 50%. The leaves are rolled by mechanical tea rollers to separate and break them into parts. This process of breaking up the leaves, leads to a chemical reaction that is catalyzed by the enzymes in the leaf. Ceylon Black tea is the most oxidized variety and contains more caffeine than the rest of the varieties.That is what makes ceylon black tea so good.

Black tea is best grown in a climate that is hot and moist where the temperature does not exceed 95 degrees Fahrenheit and does not fall below 55 degrees Fahrenheit. As a result of being close to the equator the climatic conditions of Sri Lanka is ideal to grow the best tea in the world. 

Ceylon tea is one of the most refreshing drinks celebrated in the world, since its first consignment arrived at the London Tea Exchange in 1873, Ceylon Black Tea has been the lifeline of Sri Lankan exports and trade. One of the top 5 tea producing countries in the world, Sri Lanka satisfy over 11% of the global demand for tea and is one of the largest exporters of handpicked orthodox tea to the global market.

Despite Sri Lanka’s adoption of other varieties, Ceylon Black Tea continues to be country’s speciality. Rich with a flavor and goodness uniquely formed by the varying terrain of Sri Lanka’s tea-growing regions, Ceylon Black Tea is scientifically proven to have a unique composition of Flavonols. These flavonols are responsible for the crisp citrus aroma unique to Ceylon Black Tea as well as the multitude of health benefits, it offers.


Ceylon Black tea has two methods of production. The majority produced according to the orthodox method while a small percentage follow a CTC production method.


Orthodox Ceylon Tea can be categorized into several categories. The whole leaf, broken leaf, fanning and dust grades. The whole leaf grades include Pekoe, Pekoe 1, Orange Pekoe (OP), Orange Pekoe A (OPA), and Orange Pekoe 1 (OP1) varieties. Broken Leaf varieties of Ceylon Black Tea include Broken Orange Pekoe (BOP), Flowery Broken Orange Pekoe (FBOP), Broken Orange Pekoe One (BOP1), Flowery Broken Orange Pekoe one (FBOP1)

The fanning varieties of Ceylon Black Tea include Broken Orange Pekoe Fanning’s (BOPF), Flowery Broken Orange Pekoe Fanning’s (FBOPF), Flowery Broken Orange Pekoe Fanning’s one (FBOPF 1), Flowery Broken Orange Pekoe Fanning’s Special (FBOPFSP), and Flowery Broken Orange Pekoe Fanning’s Extra Special (FBOPFEXSP).


Ceylon Tea that is manufactured according to Cut, Tear, Curl (CTC). Categorized into broken leaf, fanning and dust grades, namely:

  • 1. Broken Pekoe Special (BPS)
  • 2. Broken Pekoe 1 (BP1)
  • 3. Broken Pekoe Leaf (BPL)
  • 4. Pekoe Fanning’s One (PF1)
  • 5.Pekoe Dust (PD)


Other than the exclusive single estate Ceylon Black Tea, Tea manufacturer in Sri Lanka also produces a range of value-added Ceylon Black Teas for local and global markets by blending Ceylon Black Tea varieties and other ingredients such as fruits and herbs;


Ceylon Earl Grey Tea has a fusion of rich strong-bodied Ceylon Tea and bergamot oil. A tea blend that compliments the natural citrus aroma and crisp flavour of Ceylon Tea.


A full-bodied robust tea with rich flavours that sit well with milk and sugar, Ceylon English Breakfast is a clever blend of Ceylon Tea from Dambula and Kandy regions.


The Natural rich flavors of up country Ceylon Tea blended with organic spices of the dry zones to form a high demand range of teas for health and wellness. Explore www.orbitherbz.com


The subtle flavour of Ceylon Tea blends well with a range of fruits from exotic mango, passion fruit and lychee to all-time favourites like strawberry, raspberry, and lemon.


Ceylon Black Tea is traditionally blended with ginger and cinnamon to add an extra zest to the cup of tea. In addition, tea is blended with the best Ceylon Spices such as cloves and cardamom.


Ceylon Black Tea is decaffeinated using pressurized liquid carbon dioxide to preserve the tea’s flavor and freshness. All decaffeinated Ceylon Tea varieties contain less than 2.5% of its original caffeine quantity.

Manufactured under global food manufacturing guidelines and packed and processed at the source to preserve freshness, Ceylon Tea suppliers export tea in bulk, loose leaf, tea in packets, bags and instant varieties to the global market.

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