The Ceylon Tea Encyclopedia
Discover the science of terroir, 7 agro-climatic elevation zones, 14 primary Orthodox leaf particle grades, and cupping parameters of Pure Ceylon Tea.
Sri Lanka's Agro-Climatic Regions
Elevation shapes flavor, density, liquor hue, and aroma. Click any region to inspect cupping characteristics.
Nuwara Eliya (The Champagne of Ceylon Teas)
Aroma & Profile: Fragrant floral, cypress notes, delicate sweet liquor
Cupping Taster Notes: Pale golden liquor with a refined, crisp finish. Highly prized for afternoon tea.
Key Export Features
- 🔹 ISO 22000 Certified Estates
- 🔹 Handpicked Two Leaves & A Bud
- 🔹 Custom Private Label Packaging
- 🔹 Single-Origin & Estate Blends
Sri Lanka Tea Board Official Grade Matrix
Orthodox tea grading is based on leaf size, cut, and tip presence. Inspect the standard commercial grades below:
| Grade Code | Grade Name | Leaf Appearance | Liquor Profile | Infusion Speed | Primary Application |
|---|---|---|---|---|---|
| OP / OP1 | Orange Pekoe | Long, wiry whole leaf without tips | Light golden & fragrant | Slow infusion | Luxury loose leaf tins & specialty gifts |
| FBOP | Flowery Broken Orange Pekoe | Semi-broken leaf with golden tips | Aromatic & medium strong | Medium infusion | Premium retail packs & restaurant tins |
| BOP | Broken Orange Pekoe | Even broken leaf particles | Bold, rich amber liquor | Fast extraction | Classic breakfast tea & commercial blends |
| BOPF | Broken Orange Pekoe Fannings | Small uniform leaf fannings | Deep dark red, quick strength | Rapid extraction | Double-chamber teabags & hospitality sachets |
| Silver Tips | White Silver Needle | Handpicked unopened velvet buds | Delicate pale ivory, sweet | Gentle steeping | High-end luxury tea salons & private reserves |
| Dust 1 | Fine Export Dust | Fine granular tea particles | Intense dark color & body | Instant extraction | Karak Chai, RTD extracts & strong brews |
The 6-Step Orthodox Manufacturing Journey
Unlike machine-crushed CTC tea, Orthodox Ceylon Tea is crafted with traditional rolling techniques that preserve full flavor complexity.
Hand Plucking
Only 'two leaves and a bud' are selectively hand plucked by skilled tea pluckers across high altitude estates.
Withering
Fresh leaves are spread on troughs for 12-18 hours to reduce moisture content from 75% down to 50%.
Orthodox Rolling
Brass rolling tables twist the leaves, breaking cellular structures to release natural essential oils.
Fermentation
Enzymatic oxidation occurs on cool humid floors, transforming green leaves into fragrant copper.
Firing & Drying
Hot air dryers blast the tea to halt oxidation and lock in moisture levels below 3% for extended shelf stability.
Sorting & Cupping
Rotary sifters separate leaf particles into distinct grades (OP, BOP, Dust) before master taster approval.
Knowledge Hub Articles
Black Tea
Fully oxidized tea known for its robust flavor and deep amber liquor.
Green Tea
Unoxidized tea featuring a fresh, grassy flavor profile.
Nuwara Eliya Tea Region
The highest elevation tea growing region in Sri Lanka, producing delicate and floral teas.
Uva Tea Region
Famous for its uniquely aromatic teas produced during the dry season.
Ruhuna Tea Region
Low-grown teas known for their strong, dark, and full-bodied characteristics.
Earl Grey Tea
A classic black tea blend flavored with the oil of bergamot.
English Breakfast Tea
A traditional blend of robust black teas designed to be drunk with milk.