Ceylon Decaf is the naturally decaffeinated version of the classic high-grown Ceylon black tea produced in Sri Lanka’s central highlands. Ceylon teas from estates above 4,000 feet — particularly in the Nuwara Eliya and Uva regions — are known for their bright, brisk character, citrus-like acidity, and clean, crisp finish. The decaffeination process removes most of the caffeine while preserving the tea’s core flavor profile, making it suitable for afternoon and evening drinking.
Like all Ceylon teas, this style is fully oxidized, producing a bright reddish-amber liquor with a fresh, clean aroma and a medium body. The characteristic citrus note of high-grown Ceylon is gentle but distinct, and the finish is clean without the bitterness common in lower-grown teas.
Brew at 195°F for 3–4 minutes. Use 2 grams per 8-ounce cup. This tea works well with or without milk, and holds up well as an iced tea base.