The difference between BP1 and super-grade broken white black tea ctc Ceylon black tea formula

Ceylon black tea is one of the most famous drinks in the world. Since the first batch of Ceylon black tea arrived at the London Tea Exchange (London Tea Exchange) in 1873, it has been the lifeblood of Sri Lanka's exports and trade. Sri Lanka is one of the five largest tea producers in the world, meeting more than 11% of the global tea demand, and is one of the largest countries exporting selected orthodox tea to the global market.

Although Sri Lanka uses other varieties of Ceylon black tea, it continues to be a feature of the country. Ceylon black tea is a unique flavor and quality formed by different soils in Sri Lanka. It has been scientifically proved that Ceylon black tea contains unique flavonol components. (1) these flavonols are the reason for the crisp citrus aroma peculiar to Ceylon black tea and the many health benefits it provides.

Ceylon black tea grows in all seven tea-growing areas in Sri Lanka and is classified according to its taste, production method and leaf size.

Naming method of Ceylon black tea

There are two ways to produce Ceylon black tea; most Ceylon black tea is produced according to the traditional method, while a small part is produced by the CTC method.

Orthodox black tea

Pure Ceylon black tea is carefully selected and made according to the traditional way of making tea, which is mainly divided into whole leaves, broken leaves, fan leaves, dust and so on. The whole leaf varieties include Bai Hao, Bai Hao 1, Orange Bai Hao (OP), Orange Bai Ma A (OPA) and Orange Bai Mo 1 (OP1). The varieties of broken leaves of Ceylon black tea are broken orange (BOP), broken orange (FBOP), broken orange (BOP1), broken orange (FBOP1).

The fan-shaped varieties of Ceylon black tea include broken Orange White Miaofanning (BOPF), Flower Orange White Miaofanning (FBOPF), Flower Orange White Miaofanning (FBOPF 1), Flower Orange White Miaofanning (FBOPFSP) and Flower Orange White Miaofante (FBOPFEXSP).

The types of Ceylon black tea powder include tea powder and tea powder grade 1.

CTC black tea

Ceylon black tea is produced by cutting-tearing-crimping (CTC) method, which is divided into broken leaf grade, fan leaf grade and dust grade.

Broken white millimeter (BPS)

Broken white grade 1 (BP1)

Broken white leaf (BPL)

Bai Hao Tea Powder Grade 1 (PF1)

White hair tea powder (PD)

Other varieties of Ceylon black tea

In addition to exclusive single estate Ceylon black tea, Sri Lankan tea manufacturers also produce a range of value-added Ceylon black tea for local and global markets by mixing Ceylon black tea varieties with other ingredients, such as fruits and herbs.

Earl of Ceylon Grey Tea

Ceylon Earl Grey Tea is a blend of rich Ceylon black tea and bergamot oil. A blend of natural citrus aromas and crisp flavors of Ceylon tea.

Ceylon English breakfast tea

Ceylon English Breakfast is an ingenious blend of Ceylon black tea from Timbra and Kanti.

Fruit flavored black tea

The subtle aromas of Ceylon black tea combine a variety of fruits, from exotic mangoes, passion fruits and lychees to the most popular strawberries, raspberries and lemons.

Spiced black tea

Ceylon black tea is traditionally mixed with ginger and cinnamon to add an extra cup of tea, in addition, black tea and other spices, such as cloves and cardamom, show the best flavor of Ceylon tea and spices.

Explore the flavor of Ceylon tea

Black tea without caffeine

Decaffeinated Ceylon black tea is decaffeinated using pressurized liquid carbon dioxide to keep the tea tasty and fresh. The caffeine content of all non-caffeinated Ceylon black tea varieties is less than 2.5%.

Ceylon black tea suppliers produce according to global food production guidelines and are packaged and processed at source to keep them fresh. Ceylon black tea suppliers export bulk tea, bagged tea and instant tea varieties to the global market.