black Origin: Sri Lanka (Uva, Dimbula, Nuwara Eliya)

Ceylon

Sri Lankan black tea in high-, mid-, and low-grown styles — bright and citrusy at altitude, deeper in the lowlands.

Essential Brewing Parameters

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Water Temperature

100°C (212°F)

Do not overheat — preserve aromatics

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Steep Duration

3–4 min

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tsp (3 g) · 1 steeps

High (~45 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Ceylon

Ceylon's gift is brightness — a high-grown cup has a citrus snap that survives lemon, sugar, and ice, which is why it anchors most iced-tea blends and every "breakfast" blend built for milk. Uva district brings the menthol-citrus edge; low-grown brings body. If your black tea tastes flat, Ceylon at full boil with a slice of lemon is the reminder of what brisk means.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →