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Black Tea

Black tea is the most common kind of tea. Ceylon black tea is considered the cleanest tea in the world, free of harmful pesticides or additives. To make black tea, the leaves are hand plucked by the masterful female tea pluckers. They pick only two leaves and a bud in large quantities, which are then withered, rolled and fermented, then dried and sifted. After the sifting, the leaves are separated into different grades. The largest wiry leaves are called Orange Pekoe, followed by lots of different grades, until dust grade. Every grade has a different color and intensity.

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Green Tea

Ceylon green tea is quickly gaining traction outside of Sri Lanka. The process of making green tea is different to black tea, even though it comes from the same kind of plant. The leaves are unfermented, maintaining their antioxidant attributes. The leaves are picked, withered and heated, then rolled before drying and sifting. Ceylon green tea is pure and clean, just like the black tea.

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White Tea

White tea is the most unique tea in Sri Lanka. It’s the also the most expensive, due to how it is harvested. For white tea, only the buds are plucked, and very delicately at dawn. The buds are not fermented at all and are hand rolled individually. White tea is the only tea that is totally handmade. The color of white tea is subtle and light. There is less caffeine and more antioxidants than in green or black tea, making white tea one of the most healthy.

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