Ceylon Rose Congou Black Tea (No.92)

Ceylon Rose Congou Black Tea is a refined and delicately aromatic blend that combines the elegance of high-grown Ceylon black tea with the subtle fragrance of rose. Hand-plucked at 1,500 metres in the heart of Sri Lanka’s renowned Nuwara-Eliya region, this tea reflects the purity and finesse that only high-altitude gardens can provide. The long, slightly open leaves, complete with delicate tips, showcase the craftsmanship behind each batch.

What sets Ceylon Rose Congou Black Tea apart is its innovative scenting method. Unlike many floral teas that rely on artificial flavourings or liquid extracts, this tea is naturally infused using a specially designed process that enhances the tea with real rose aroma—free from added flavouring agents. The result is a tea that captures the essence of rose in a soft, sophisticated way. With this, no rose petals are added to the final product to capture the strong essence without the bitterness.

The flavour profile is a beautiful harmony between the smooth, floral character of the black tea base and the gentle, natural sweetness of rose. Neither overpowering nor perfumed, the rose note is elegantly present throughout, making each cup a truly serene and uplifting experience. The infusion itself produces a fragrant, flowery scent that is as inviting as it is soothing.

Ceylon Rose Congou Black Tea is ideal for those who appreciate floral teas with integrity and balance. Whether enjoyed in the morning or as a relaxing afternoon cup, it offers a moment of calm and refinement. Perfect served plain or with a touch of honey, this premium tea is a must-have for black tea lovers and rose tea connoisseurs alike.

Similar Teas You May Also Like:

• Montpellier Rose Organic Black Tea (No.68)
• Midnight Rose OP Black Tea (No.22)
• Sencha Rose Green Tea (No.121)

History of Ceylon Black Tea

The history of Ceylon tea begins in the 19th century in what is now Sri Lanka, then a British colony known as Ceylon. Originally, the island’s most prominent crop was coffee. However, a devastating coffee blight in the 1860s wiped out the majority of the plantations, prompting planters to look for alternatives.

In 1867, a Scotsman named James Taylor planted the first 19 acres of tea in the highlands of Loolecondera Estate near Kandy. His success marked the beginning of the Ceylon tea industry. Taylor not only cultivated the crop but also built a tea factory and developed new methods for processing and drying the leaves. His pioneering efforts laid the foundation for what would become one of the world’s leading tea industries.

By the late 19th century, Ceylon tea was being exported worldwide, rapidly gaining a reputation for its bright, brisk character and high quality. The cool climate, rich soil, and high elevations of central Sri Lanka—especially in regions like Nuwara Eliya, Dimbula, and Uva—proved ideal for growing tea with distinctive flavour profiles.

Today, Ceylon tea is one of Sri Lanka’s most important exports and is internationally renowned for its diversity and excellence. It is typically classified by elevation—high-grown, mid-grown, or low-grown—each offering unique flavour notes ranging from light and floral to strong and malty.

Ceylon tea has become a global symbol of quality and tradition. Whether black, green, or white, it continues to be hand-picked and carefully processed, preserving the legacy started over 150 years ago by James Taylor.