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Sri Lankan Black Teas
Known in ancient times as Lanka, Lankadweepa (meaning "Resplendent Land" in Sanskrit), and Selan, the island became known as Ceylon in colonial times, a name still used on occasion, but often in th e tea trade. Its unique shape and proximity to the Indian mainland have led some to label the island unofficially as India's Teardrop. Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts.

Until 1971, more than 80 percent of the island�s tea estates were owned and managed by British companies. In 1971, the Sri Lankan government introduced a Land Reform Act which gave the state control of the majority of the plantations (which also grow rubber and coconuts for export) leaving about one-third in private hands. Since 1990, a restructuring program has been going on to involve the private sector companies (both Sri Lankan and foreign) as Managing Agents of the state-owned plantations. The long-term aim is for the private managing companies to take on most, if not all, of the financial responsibility and control of the estates, with the government

Tea Growing Regions:
Sri Lanka�s finest teas are produced mainly from bushes that grow above 4,000 feet. The bushes grow more slowly in the cooler, mistier climate, and are harder to harvest because of the steep angle of the slopes on which they are planted. There are six main tea-producing areas. Galle, to the south of the island; Ratnapura, about 55 miles east of the capital Colombo; Kandy, the low region near the ancient royal capital; Nuwara Eliya, the highest area that produces the finest teas; Dimbula, west of the central mountains; and Uva, located east of Dimbula. The teas produced in each region have their own individual characteristics of flavor, aroma, and color. Low-grown teas, produced at 1,500 to 1,800 feet, are of good quality and give good color and strength but lack the distinctive flavor and bright fresh taste of the higher-grown teas and are usually used in blending. Mid-grown teas, grown between 1,800 and 3,500 feet, are rich in flavor and give good color. High-grown teas, from heights of between 3,500 and 7,500 feet, are the very best that Sri Lanka produces, giving a beautiful golden liquor and an intense powerful flavor As well as the wonderful black teas, some estates also produce silver tip white tea that gives a very pale straw-colored liquor and should be drunk without milk

Tea Harvests:
The principal production of tea in Ceylon (Sri Lanka, but the tea is referred to as Ceylon) is of black or fully oxidized tea. It is produced throughout the year, but the finest pluckings are in February and March, and again in August and September. The larger yield, though lower in quality, occurs during April, May, and June and again in October, November and December. In January the quality drops dramatically.

Ceylon teas are divided into high, medium, and low grown. Of these, the high grown are of the very best quality and when coupled with the specific times of year (above paragraph) they can be stunning. Low to medium grown Ceylons have no particular distinction as far as leaf style is concerned but they do show (dependent upon leaf grade) good cup strength and color. The high grown leaf picked at peak times of the year also have these characteristics but there is much more delicacy in their flavor.

Akuressa Black Needles
Out of Stock
Bright, refreshing taste and a complex aroma with shades of dark fruit and rosewood.

100% Organic
Ceylon Black Tips
Made from long tip leaves with a full bodied, sweet flavor. Can be enjoyed with or without milk.

Ceylon Silver Striped
A full-flavored Ceylon with an intense black cherry, brown sugar aroma.