The Perfect Brew: Tea Masters Share Techniques for Steeping Ceylon Tea at Home
High-grown Ceylon tea requires a completely different approach to brewing. Our tea specialists share the techniques used by Nuwara Eliya's top tasters.
Brewing high-grown Ceylon tea at home is one of the most rewarding — and most commonly mishandled — rituals available to the serious tea enthusiast.
The first and most important rule: never use boiling water straight off the kettle for the finer grades. High-grown Ceylon tea is delicate enough that water just off the boil, around 90–95°C, preserves the bright, brisk character without scalding the leaf.
Second, timing is everything. Steep whole-leaf Ceylon tea for no more than three to four minutes. This is long enough to extract the full body and colour without releasing the harsher tannins that dull the tea's natural brightness.
Third, measure generously. A rounded teaspoon of leaf per cup, using loose leaf rather than dust or fannings, will produce a noticeably fuller cup with the classic golden-orange liquor Ceylon tea is known for.
Finally, let it rest before serving. A minute off the heat allows the aroma to settle. Take it without milk first, to appreciate the tea on its own terms — the leaf needs very little else.
