Tea

Ceylon tea was born after the destruction of coffee plantations. Camellia sinensis quickly replaced the coffee plantations and took over as the main export of Sri Lanka or Ceylon as known at the time. In the beginning, tea was limited to lush hill country plantations which exported tea to Europe. Soon the aroma and taste which are trade mark of Ceylon tea, made it a popular choice all over the world.

However by the end of last century many climate zones produced tea with their own different taste so much so that some teas were known with the name of the estate area. This gave tea with higher content of caffeine from low growing tea which is popular in Middle East and Russia. The notes of citrus and full-bodied taste of Ceylon tea are due to the unique environmental conditions of the plantations which it is grown.

Ceylon tea is rich in the antioxidants myricetin, quercetin, and kaempferol. Health promotional effects of Ceylon green tea is due to epigallocatechin-3-gallate it contains. All varieties of Ceylon tea supply a small amount of caffeine and several trace minerals, including manganese, cobalt, chromium, and magnesium. Ceylon tea is linked to health benefits which range from weight loss by burning fat,helping blood sugar control and improving heart health.

Keeping tea leaves longer steeped in water gives more caffeine which is linked to anxiety insomnia and high blood pressure. A cup of Ceylon tea has around 14–61 mg of caffeine per serving depending on the type of tea. Ceylon tea has lower caffeine content compared to coffee.

Ceylon tea comes as black, green white and oolong varieties. The process of oxidation is what creates green, dark, or oolong teas.
We select our tea from the best sources in the island mainly from little known small holders who tend to the crop as a family business. Lovingly cared and used for their own consumption, these products are hidden secrets of Ceylon tea. We at Agry Green, invite you to taste our precious products and give us a feedback.