Ceylon Black Tea FBOP
Ceylon Black Tea FBOP
Ceylon Black Tea FBOP
Ceylon Black Tea FBOP
Ceylon Black Tea FBOP
Ceylon Black Tea FBOP
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Ceylon Black Tea FBOP

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$200
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$200
Regular price
$250
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Ceylon Black Tea FBOP 300g
“Experience Authentic Ceylon Tea, Perfect for Every Sip!”
Ceylon black tea is a staple in our daily lives and is widely used in breakfast establishments. If you adore the refreshing taste of Hong Kong-style iced lemon tea, or find yourself reminiscing about the smooth richness of Hong Kong milk tea, you will undoubtedly savor the delightful flavor of Sanbao's Ceylon black tea. ☕

Enjoyed in tea restaurants, iced lemon tea shops, and traditional milk tea venues, Ceylon black tea is the choice ingredient that elevates these beloved beverages.

Brewing Instructions
The recommended ratio of tea to water is 1g of tea leaves to 100ml of water.

Brewing Temperature: 95°C
Steeping Time Adjustments:
3 minutes (standard; increasing steeping time enhances concentration)
4 minutes (for Hong Kong-style milk tea, add an appropriate amount of black and white milk and sugar)
6 to 8 minutes (for iced lemon tea, add ice to cool and dilute, along with slices of yellow lemon)
8 to 10 minutes (for iced milk tea, cool and dilute with ice, adding suitable amounts of black and white milk and syrup)
Ceylon black tea, originating from Sri Lanka, is world-renowned and is one of the four major teas globally. In 1972, Ceylon was renamed Sri Lanka; however, its black tea has long held a prestigious reputation, and the government still internationally markets it under the name "Ceylon tea." The name Ceylon comes from the island’s former name, “Ceylon Kingdom.”

The history of Ceylon tea began in 1867 when Scottish entrepreneur James Taylor arrived in Ceylon and produced the first batch of Ceylon tea, achieving excellent prices at auctions in England, thereby launching the legacy of Ceylon black tea.

Today, black tea remains a key economic driver for Sri Lanka, with its total production ranked second in the world, establishing itself as an essential pillar of the local economy.

SGS Certified – No Pesticide Residues
The term "Hong Kong-style milk tea" evolved from “English milk tea,” which was introduced to Hong Kong during British colonization. Many roadside stalls and cafes did not directly name "English milk tea" as "Hong Kong-style milk tea"; instead, they referred to it as "Ceylon black tea." The inspiration for "Ceylon black tea" indeed comes from its use in “English milk tea,” with the original source being Sri Lanka, then called Ceylon during British rule, thus collectively identifying the local black tea leaves as Ceylon black tea. The term "sai1 laang1," is a transliteration based on Cantonese pronunciation in Hong Kong.