G-LK-045

Ceylon Green

Pan-fired or steamed whole leaf green, from Uva, Sri Lanka.

Green tea

Ceylon Green is strongest on bitterness, astringency and brightness. Typical tasting words: cut hay, lemon, chestnut, herbaceous. Expanded significantly in Sri Lanka during the 1990s to meet Middle Eastern and European green tea export demands. Possesses a richer, more robust malty malt-tinged backbone than Far Eastern greens due to assamica leaf stock.

Also known as Sri Lankan Green Tea.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami1brightness3body3smoothness2aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity2vegetal3marine0nutty2toasty1malty2honey1spicy0woody1earthy0smoky0creamy0citrus2stone fruit0tropical0cocoa0caramel0

Facts

Origin: Uva, Sri Lanka
Plant: Camellia sinensis var. assamica
Harvest: year-round, peak during dry winds (July-September)
Elevation: mid
Oxidation: 1 to 4%
Roast: very light
Leaf: twisted
Price band: affordable
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then pan-firing, then rolling, then drying.

Caffeine

A cup of Ceylon Green carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2 min, 3 min
Gongfu, 100 ml	4 g	80 to 85 °C	30 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
hot_weather

Pairs with salads, poultry and spicy_food. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.