Kitchen Recipe Collection
Sri Lankan Ceylon Tea (How to Brew the Perfect Cup)
A guide to brewing the perfect cup of world-famous Sri Lankan Ceylon tea — bold, bright, and copper-colored, served with milk and sugar in the traditional Sri Lankan style.
- Prep
- 2 min
- Cook
- 5 min
- Total
- 7 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 2 servings
- Ceylon tea leaves (loose-leaf or bag)
- fresh cold water
- milk
- sugar
Equipment
- Kettle
- Teapot or mug
- Strainer
Instructions
- 1
Boil Water
Bring fresh cold water to a full, rolling boil. Never use water that has been re-boiled — it makes the tea flat.
- 2
Warm the Pot
Pour a little boiling water into the teapot to warm it. Swirl and discard.
- 3
Add Tea
Add 1 heaped teaspoon of Ceylon tea leaves per cup (plus one for the pot). Pour over the freshly boiled water.
- 4
Steep
Steep for exactly 3–4 minutes for a strong, bright cup. Do not over-steep or the tea becomes bitter.
- 5
Strain & Serve
Strain into cups. Add hot milk and sugar to taste. Serve immediately.
Cooking Tips
- The strength of Ceylon tea varies by region — Nuwara Eliya teas are delicate and floral; Dimbula teas are robust and full-bodied.
- Sri Lankans typically drink tea very strong with generous milk and sugar — a style known as 'kiri tea' (milk tea).
- Never use cold milk — always add hot or warm milk to prevent the tea from cooling down too fast.
Variations
- Kiri Tea (Milk Tea): A very strong brew with a generous pour of fresh hot milk — the quintessential Sri Lankan style.
- Iced Ceylon Tea: Brew double-strength, pour over ice, and add a squeeze of lemon.
Chef's Notes & Storage
- Sri Lanka (formerly Ceylon) is one of the world's largest tea exporters. Ceylon tea is famous for its bright color, brisk flavor, and citrusy aroma.
- Storage: Store tea leaves in an airtight container away from light and moisture.
Nutrition Estimate
25 calories · 1g protein · 4g carbs · 1g fat · 0g fiber per serving
