Pure Ceylon green tea from the hill country.

About Ceylon green tea

Green tea is made from the same plant as black tea, Camellia sinensis, but the leaves are heated soon after plucking, by steaming or pan firing, to stop oxidation. This keeps the leaf green and gives a lighter, grassy flavor. Sri Lanka is best known for black tea, and green tea is a smaller but established part of its output.

Ceylon green tea is grown mainly in the hill country, in regions such as Nuwara Eliya, Dimbula and Uva, where cool weather slows leaf growth. It is commonly traded as whole leaf grades, such as Gunpowder and Young Hyson, or as fannings for tea bags.

Common uses

• Loose leaf and tea bags
• Iced green tea and beverages
• Flavored and herbal blends
• Food and extract use

Storage and documents

Green tea loses freshness faster than black tea; kept sealed, cool and dark, it typically keeps 12 to 24 months. Buyers commonly ask for a certificate of analysis, the Sri Lanka Tea Board export documentation, a certificate of origin and, for some markets, pesticide residue results. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the tea type and leaf grade, the region or elevation preferred if any, the format (bulk chests or sacks, tea bags or retail packs), the quantity per shipment and how often, any private label needs, the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the residue limits of the destination market helps the supplier match the right teas.

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