Handmade Ceylon Green Tea from Kandy, Sri Lanka
Our Ceylon green tea is made by hand from fresh leaves from our own garden, heated soon after plucking to stop oxidation and keep the leaf's natural green character.
How to brew
- Amount: 1 teaspoon (about 2 g) per 200 ml cup
- Water: 75–80 °C
- Steep: 2–3 minutes
- Infusions: 2–3 infusions from the same leaves
How handmade green tea is made
To make green tea, freshly plucked leaves are heated to stop them oxidising, then rolled and dried. Making it by hand in small batches lets us handle the leaf gently and keep the flavour fresh and clean.
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 pale, bright cup with a fresh, gently grassy flavour and a clean finish. Green tea turns bitter with water that's too hot or with long steeping, so follow the brewing guide below.
Frequently asked questions
Is Ceylon green tea different from Chinese or Japanese green tea?
Ceylon green tea is grown in Sri Lanka, and the island's climate and soils give it its own character. It is often fuller-bodied than many Japanese green teas.
Why does my green tea taste bitter?
Usually because the water is too hot or it has steeped too long. Use water at 75–80 °C and steep for 2–3 minutes.
Inquire directly
Email info@delicatebuds.com or message us on WhatsApp for retail, wholesale, gifting or garden visits.