For those who enjoy the finer side of black tea, the Art of Tea edition loose leaf Ceylon is a wonderful choice. Sourced from Sri Lanka’s central highland’s region, this crisp and fragrant premium leaf tea is the pinnacle of ‘high grown’ Ceylon. Whether you enjoy your black tea just ‘as it comes’, served with a slice of lemon, or with a splash of milk, this delicate yet expressive Ceylon will keep discerning tea connoisseurs satisfied, sip after sip. Golden in colour, with floral notes and refreshing flavours, a cup of our Art of Tea Ceylon is the perfect uplifting brew, any time of day.
Nuwra Eliya area lies at the heart of Sri Lanka island, in the stunning central mountains region where the country’s finest teas are produced. Nuwra Eliya itself is often referred to as ‘Little England’ due to its verdant, and very quaint, colonial-era feel. The tea gardens here grow up to around 1,800 metres (m) above sea level, at the upper reaches of where the tea plant will thrive. It's this altitude, and the lush mountainous terroir, that makes Nuwra Eliya’s teas so special. At this height the tea bushes’ growth is naturally slowed by the cool temperatures and sparse nutrients in the soils, which concentrates the flavours in their leaves.
Being a small but mountainous island, Sri Lanka is exposed to two Indian Ocean weather systems – the northeast and southwest monsoons – which both influence tea quality. The leaves for this tea were harvested during the peak quality season between January and March, when the northeast monsoon hits. Being situated on the western side of the island’s mountains, Nuwra Eliya’s tea gardens escape the full force of the rain and enjoy the calmer winds that pass over the central watershed, minus their moisture, bringing cool, dry weather. This helps dry the tea leaves on the bush ready for picking.
Only the very delicate tips of the plants – the famous ‘two leaves and a bud’ – are harvested for this tea, picked by highly experienced tea pluckers. As soon as they’re picked, the leaves are taken to the tea factory for immediate processing. Much like wine grapes, fresh tea leaves don’t store or travel well, so all tea estates have their own processing facilities near the gardens. The leaves are spread out on drying troughs to start their withering. They spend up to 24 hours in these large, well-ventilated withering rooms, where the Tea Master must carefully check how much moisture is being lost and periodically ‘fluff’ the leaves to ensure even distribution of air flow.
Once the leaves have undergone sufficient withering to start their physical and chemical transformation into tea, they are rolled, which helps break the inner leaf cells down. As the enzymes come into contact with air, the crucial oxidation of the leaves begins, transforming them from lush green to rusty, coppery orange. Again, these critical stages are overseen and controlled by the Tea Master, whose judgements ensure the quality and character of the finished tea. Once the Tea Master feels the right amount of oxidation has taken place, the leaves are dried to ‘fix’ them, then graded according to their size.
Our Art of Tea Ceylon steeps to a bright, copper-hued liquor with delicate floral aromas, wild-yet-elegant grassy flavours and even a hint of ginger biscuit to finish. From a brisk, reviving cuppa first thing in the morning, to a richly brewed afternoon pick-me-up served with a splash of milk, this tea offers quality and delicacy in every sip. You can emphasise the high-grown Ceylon’s crisp citrusy freshness with a slice of lemon, or even let a strong infusion cool to use as the base for a very special iced tea in hot weather. Simply add sugar to taste, then dilute the brew with iced water and add slices of lemon, transporting yourself to Ceylon with every sip of cool, crisp tea.
The Art of Tea range brings home some of the best teas from around the world, delivering both excellence and elegance to true tea lovers. Across this range we celebrate the art of the Tea Master: the unsung artisans who handcraft quality tea leaves into truly memorable brews. Luxurious on both sides of the tin, the Art of Tea range satisfies those with a taste for tea of character and quality. The exquisite aromas and flavours of these brews come solely from the best natural ingredients, crafted for excellence. We don’t add any flavourings or preservatives, letting the natural finesse of the ingredients and their origin shine through. You’ll see all whole leaves and tips in each blend, picked at their peak to deliver truly memorable brews.
Our luxurious Art of Tea Ceylon caddies are limited edition, so there’s only so much of this tea to go around. You’ll find 100 grams (g) of tea inside the pretty metal tea caddy, foil-sealed so it reaches you full of unique Nuwra Eliya character. Steep the tea with boiling water until you have a reddish-copper infusion and enjoy the tea any time you fancy a high quality black tea with balance and freshness. Give yourself a tea-break upgrade while you have the chance or gift to a loved one to enjoy instead. The pretty caddy is a fitting vessel for the fine blend within and makes a luxurious addition to any kitchen. Don’t delay though, we only have limited quantities of this fine Ceylon, and when it’s gone, it’s gone.
Origin*: Sri Lanka*Please note, subject to change due to seasonal variations.
Each and every morning, my favourite cup of tea would be English Breakfast. It’s strong, it’s coloury, it’s got a wonderful nutty flavour that I really do enjoy, and it takes the milk well.William Manning, Senior Tea Taster
In the UK Head Office we taste over 500 cups of tea every day, to search for the best quality teas available from around the world.Dominic Marriot, Tea Taster
Later on in the afternoon I might try something like a Darjeeling that has the muscatel flavour, or maybe even a high-grown Ceylon, but definitely my favourite brew, and the one that I drink the most of, is English Breakfast.William Manning , Senior Tea Taster