Brewing the perfect cup of Ceylon tea is both an art and a science. The high-altitude plantations of Sri Lanka produce some of the world's most prized teas, and doing them justice starts long before the kettle is switched on.


The first consideration is water quality. Always use fresh, cold water — preferably filtered — as flat or previously boiled water lacks the oxygen needed to bring out tea's full flavor. For black Ceylon tea, heat your water to just below boiling point: 95°C (203°F) is ideal. Boiling water at 100°C can scorch the delicate tea leaves and result in a bitter brew.


Measure your tea carefully: one heaped teaspoon of loose-leaf tea or one tea bag per 200ml cup is a reliable rule. Pre-warm your teapot or mug by swirling a little hot water inside and pouring it away — this prevents the brew temperature from dropping too quickly.


Pour the heated water over the leaves and steep for three to five minutes, depending on your preferred strength. Three minutes gives a lighter, more floral cup, while five minutes produces a robust, full-bodied flavor with deeper tannins. Resist the urge to squeeze a tea bag at the end, as this releases bitter compounds.


Whether you add milk before or after the tea is a matter of personal preference, though many tea connoisseurs prefer to add it after so you can gauge the strength by color. A small splash of whole milk softens the tannins without masking the tea's natural character. Enjoy it plain to appreciate the true taste of Sri Lanka's finest estates.