Ceylon vs Darjeeling

Ceylon

Ceylon tea is the classic name for Sri Lankan black tea, grown island-wide from low gardens to high mountains. Most Ceylon is brisk and full-flavored: bright citrus peel, malt, and a clean, refreshing finish. High-grown teas are lighter and more aromatic; low-grown teas are darker and stronger. It is one of the world's great breakfast teas and blends exceptionally well, standing up to milk, lemon, and sugar alike.

Darjeeling

Darjeeling grows high in the Himalayan foothills and is often called the 'champagne of teas.' First flush (spring) lots are light, bright, and floral with a distinctive muscatel grape note; second flush adds ripe fruit and spice. The body is lighter than Assam, with a brisk, clean finish. It is best enjoyed without milk to appreciate its aroma.

Ceylon

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Darjeeling

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

1–2 times

Ceylon

Medium caffeine — roughly 35–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Darjeeling

Medium caffeine — roughly 30–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Ceylon

Sri Lanka

'Ceylon' refers to Sri Lanka's colonial-era tea name; the lion logo certifies Sri Lankan origin.

Darjeeling

India · West Bengal

Darjeeling's gardens sit at 600–2,000 meters in the Indian Himalayas.