Ceylon Black Tea Loose Leaf
Ceylon black tea from Sri Lanka is the backbone of classic Southern sweet tea, and it's one of the most versatile and widely loved black teas in the world. The island's diverse growing regions — from the high-altitude estates of Nuwara Eliya to the lower-grown teas of Ruhuna — produce a range of Ceylon teas, but they share a common character: bright, brisk, and full-bodied, with a clean finish and a slight citrusy note that makes them particularly refreshing over ice. Ceylon cold brews beautifully: the slow extraction produces a smooth, clear amber liquid with a satisfying depth of flavour and none of the bitterness that hot-brewed Ceylon can sometimes have. It's the ideal base for a classic pitcher of iced tea — strong enough to stand up to ice and sweetener without losing its character, but not so bold that it overwhelms more delicate additions like lemon, peach, or mint. For Southern sweet tea, Ceylon is the traditional choice: brew it strong, sweeten it generously while it's still hot so the sugar dissolves completely, then pour over ice. The result is the quintessential summer drink. Loose leaf Ceylon is significantly more aromatic and flavourful than bagged versions, and a little goes a long way.
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