Ceylon Green Tea

Ceylon green tea is made from hand-picked buds and leaves grown mainly in the Uva and Nuwara Eliya regions, according to the Export Development Board. The Sri Lanka Tea Board says it is produced on a number of estates in the mid-grown and high-grown districts, using both Chinese and Japanese tea-making methods. Varieties named by the Export Development Board include Chun Mee, Gunpowder, Green Curl, Sowmee, Sencha and Green Tea Flowery Fannings (GTFF). Gunpowder is rolled tightly into small pellets. Sencha is a steamed tea of dark green needle-shaped pieces. The Board says green tea from Uva has a fuller body with a malty, nutty flavour, while types from Nuwara Eliya are light, bright yellow and more delicate. Typical uses are loose leaf packs, tea bags and flavoured blends. This tea is listed as available on request, as a standard export product of Sri Lanka. Packaging is available on request. Send the variety, quantity, packing and destination port by email from the Contact page or the How to order page. Documents and test reports can be discussed for each order.