Handmade Ceylon Black Tea from Kandy
Ceylon black tea is what made Sri Lanka famous. Ours is made the slow way: hand-rolled in small batches from leaves picked in our own garden, then fully oxidised and dried.
How to brew
- Amount: 1 teaspoon (about 2–3 g) per 200 ml cup
- Water: 95 °C (just off the boil)
- Steep: 3–4 minutes
- Infusions: 1–2 infusions; add milk if you like
Hand-rolled, not machine-made
Most black tea is made by machine in large factories. We wither, roll, oxidise and dry our leaves by hand in small batches. The leaf stays more intact, which gives a smoother, more nuanced cup.
Grown and handmade in our own garden
Every leaf comes from our own 20-acre (8 hectare) tea garden in Menikdiwela, in the Kandy District of Sri Lanka's Central Province, just below the Alagalla mountain range. Nothing is bought in or blended with other estates — it's single-origin Ceylon tea, from our tea field to your tea cup.
Tasting notes
A bright, coppery cup with the brisk character Ceylon tea is known for. Enjoy it plain or with a splash of milk.
Frequently asked questions
What does 'handmade' black tea mean?
The leaves are withered, rolled, oxidised and dried by hand in small batches rather than by machine. This handles the leaf more gently and produces a limited, artisanal tea.
Can I drink handmade Ceylon black tea with milk?
Yes. Our black tea is lovely plain and also stands up well to a splash of milk.
Inquire directly
Email info@delicatebuds.com or message us on WhatsApp for retail, wholesale, gifting or garden visits.