Ceylon tea is one of the most frequently served beverages in Arab homes. Sometimes it is mixed with other teas to give it a different flavor. This tea has been cultivated since the 1870's, when a rust fungus destroyed the coffee crops in Ceylon, now known as Sri Lanka. Landowners had to diversify, and turned to tea as a cash crop. Since then, this fine tea has been exported throughout the world, and has found particular favor among Middle Eastern peoples.

Properties of Ceylon Tea

There are different kinds of Ceylon tea, varying in flavor according to where they are grown on the island. Some have a strong taste and are quite aromatic. Others are more delicate. Teas from the highest regions are favored for their golden color and delicate bouquet. The different tea plants produce basically three kinds of teas-black, green and brown. The difference between them is in the production process.

In Arab cuisine, this fine tea is one of the favorite beverages, often served to guests and accompanying meals. Its delicate flavor suits the Arabic palate, and mixes well with other favorites such as Earl Grey. This tea is a mixture of black teas to which the essence of the fruit bergamot has been added. Arab grocers will sometimes offer this blend loose and in tea bags. It is usually brewed strong according to traditional Arabic tastes.

Ceylon tea is sweetened with sugar or honey, and sometimes flavored with milk and lemon. It is an important part of gatherings in the Middle East, as it is around the world. Entire rituals revolve around it. Its delicate flavor and golden color make it a good complement to most Arabic foods. It is available online at Arab food stores or at local grocers who carry fine teas from around the world.