Ceylon Black Tea from Shawlands

(Camellia sinensis — Ceylon)

Camellia sinensis — the tea plant of the family Theaceae — has been cultivated in Sri Lanka (formerly Ceylon) since 1867, when Scottish planter James Taylor established the first commercial tea plantation at Loolecondera Estate in the Kandy district, following the catastrophic collapse of the island’s coffee industry due to the fungal disease Hemileia vastatrix (coffee leaf rust). Within three decades, Ceylon had transformed from a coffee island to one of the world’s premier tea-producing nations — a transformation so rapid and complete that it stands as one of the most remarkable agricultural pivots in colonial history. Today, Sri Lanka is the world’s fourth-largest tea producer and the largest exporter of orthodox black tea, with its teas marketed under the iconic Lion Logo certification — a guarantee of 100% pure Ceylon origin. Ceylon tea is produced across six distinct growing regions — Nuwara Eliya, Dimbula, Uva, Kandy, Sabaragamuwa, and Ruhuna — each producing teas with distinctly different flavor profiles shaped by altitude, soil, and seasonal weather patterns.

Our Ceylon Black Tea is sourced from the Shawlands Estate in the Uva region of Sri Lanka — one of the most celebrated and geographically distinctive of Ceylon’s six tea districts. The Uva region is situated on the eastern slopes of Sri Lanka’s central mountain range at elevations of 1,200 to 1,600 meters, where it is uniquely influenced by two opposing monsoon systems — the southwest monsoon (May–August) and the northeast monsoon (November–February) — creating a dramatic seasonal dry wind known as the Cachan wind that desiccates the tea leaves during the peak Uva season (July–September) and concentrates their flavor compounds, producing the characteristic Uva flavor — a bright, brisk, intensely aromatic quality with a distinctive menthol-like note that is recognized as one of the most prized and distinctive regional tea flavors in the world. This tea is an OP (Orange Pekoe) Grade 1 — a whole-leaf grade consisting of long, wiry, unbroken leaves without tips, producing a bright, clear, brisk liquor with excellent depth and character.

Camellia sinensis leaf (black tea, fully oxidized) contains a well-documented phytochemical profile including caffeine (typically 2–3.5% of dry weight), theobromine, theophylline, theaflavins (including theaflavin, theaflavin-3-gallate, theaflavin-3’-gallate, and theaflavin-3,3’-digallate — responsible for the bright, brisk quality and golden rim characteristic of high-quality Ceylon tea), thearubigins, catechins (residual — including EGCG, EGC, ECG, and EC), quercetin, kaempferol, myricetin, rutin, gallic acid, ellagic acid, chlorogenic acid, caffeic acid, theogallin, L-theanine (the amino acid unique to Camellia sinensis), GABA, fluoride, potassium, manganese, magnesium, calcium, phosphorus, zinc, and vitamin B2 (riboflavin). Available in loose leaf form.

Product Highlights

• OP (Orange Pekoe) Grade 1 — whole-leaf, unbroken, wiry leaves; a premium orthodox black tea grade producing a bright, clear, brisk liquor
• Sourced from Shawlands Estate, Uva region, Sri Lanka — one of Ceylon’s six distinct tea-growing districts, situated at 1,200–1,600 meters elevation on the eastern slopes of the central mountain range
• The Uva flavor — bright, brisk, intensely aromatic with a distinctive menthol-like note — is produced by the seasonal Cachan wind, which desiccates the leaves and concentrates flavor compounds during the peak July–September harvest
• Ceylon tea production began in 1867 when Scottish planter James Taylor established the first commercial plantation at Loolecondera Estate — following the collapse of the island’s coffee industry to Hemileia vastatrix (coffee leaf rust)
• Sri Lanka is the world’s fourth-largest tea producer and largest exporter of orthodox black tea
• A pure single estate Ceylon tea — 100% Camellia sinensis from a single named estate
• Rich in theaflavins — the oxidation compounds responsible for the bright golden rim and brisk, lively character that distinguish high-quality Ceylon from other black teas
• Contains L-theanine — the amino acid unique to Camellia sinensis, found alongside caffeine in all true teas

How to Brew

Water Temperature: Freshly boiled water (212°F / 100°C). Leaf Ratio: 1 teaspoon (2–3g) per 8 oz of water. Steep Time: 3–4 minutes — Ceylon’s bright, brisk character is best captured at 3–4 minutes; longer steeping increases astringency. Plain: Uva Ceylon is exceptional on its own — the bright, citrus-tinged, brisk liquor is best appreciated without milk to fully experience the characteristic Uva flavor. With Milk: Also excellent with a small splash of milk in the British tradition. With Lemon: A thin slice of lemon complements Ceylon’s natural citrus brightness beautifully. Iced Tea: Ceylon is one of the world’s finest iced teas — brew double-strength (2 teaspoons per 8 oz), steep 3–4 minutes, strain, and pour over ice. The bright, clear liquor and brisk flavor hold up exceptionally well chilled. Afternoon Tea: The classic choice for a traditional British afternoon tea service.

Contains naturally occurring caffeine. Keep out of reach of children. Store in a cool, dry place away from direct sunlight in an airtight container.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.