30-Second Summary
- What it is: Kandy black tea is a mid-grown Ceylon tea from the central hills of Sri Lanka.
- Flavour: Rounded and steady, sitting between low-grown strength and high-grown brightness.
- Caffeine: Medium to medium-high, similar to many everyday black teas.
- Best for: Reliable daily mugs, plain or with a splash of milk, and as a base for blends or iced tea.
What is Kandy Black Tea?
Kandy black tea comes from tea gardens in the central highlands around the city of Kandy in Sri Lanka. The region sits at mid-elevation, so the teas naturally bridge the gap between the lightest high-grown Ceylons and the more robust low-grown styles.
Because of this middle-ground character, Kandy teas are often used both as approachable single-origin cups and as a building block in breakfast-style blends.
Where does Kandy Black Tea come from?
The Kandy district lies in Sri Lanka's central hills, with undulating estates and a mild, misty climate.
- Country: Sri Lanka.
- Region: Kandy and surrounding central highlands.
- Altitude: Typically mid-grown, often between 600 and 1,200 metres.
- Style: Mostly orthodox-processed black tea, with both whole and broken leaf grades.
What does Kandy Black Tea taste like?
- Aroma: Warm and inviting, with gentle woody and lightly floral notes.
- Taste: Rounded, steady, and easy-drinking, with enough briskness to feel lively but not sharp.
- Body: Medium to medium-full, depending on the leaf grade.
- Aftertaste: Smooth finish with a quiet lingering sweetness and soft tannin.
If you like classic Ceylon flavour but want something less delicate than high-grown teas and less heavy than low-grown cups, Kandy sits in a very comfortable middle.
Does Kandy Black Tea have a lot of caffeine?
Kandy black tea naturally contains caffeine at a level similar to most other fully oxidised black teas. It makes a good morning or early afternoon choice.
- Keep steeps on the shorter side if you prefer a gentler cup.
- Use a slightly smaller mug or more hot water to soften the strength.
- Save your stronger brews for earlier in the day if you are sensitive to caffeine later on.
Types & Grades of Kandy Black Tea
- Whole-leaf orthodox teas: Twisted leaves with more aroma and nuance, often best enjoyed without milk.
- Broken-leaf grades: Smaller pieces that brew stronger and faster, great for milk tea and blends.
- Blending teas: Kandy is frequently used as part of English Breakfast-style blends for balance and brightness.
- Single-estate teas: Some producers highlight individual gardens or lots for more distinct character.
How to Brew Kandy Black Tea (Everyday Method)
This everyday method is ideal for a dependable cup you can drink plain or with a little milk.
- Measure 2–3 g of tea (about 1 heaped teaspoon) per 250 ml of water.
- Heat fresh water to 95–100°C (just off the boil or a gentle rolling boil).
- Pour over the leaves and steep for 3–4 minutes.
- Taste at 3 minutes. For a stronger cup or if you plan to add milk, let it go closer to 4 minutes.
- Strain completely so the leaves do not continue extracting.
For a smooth, gentle cup, stick to the lower end of the time range and drink it without milk. For a heartier breakfast-style brew, use a touch more leaf and a slightly longer steep with milk.
Optional: Lighter Afternoon Brew
- Use around 2 g of tea per 250 ml of water.
- Steep at 90–95°C for 2.5–3 minutes.
- Serve without milk to highlight the tea's softer floral and citrus top notes.
This style gives you a cleaner, more refreshing cup that works nicely in the late morning or afternoon.
Iced & Cold Brew Kandy Black Tea
Kandy's balanced profile also makes an excellent iced tea or cold brew.
- Add 8–10 g of tea to a 1 litre jug.
- Fill with cold, filtered water and cover.
- Refrigerate for 8–10 hours.
- Strain, then serve over ice with lemon slices or a splash of fruit juice if you like.
Cold brewing brings out the tea's refreshing side, emphasising smoothness and gentle citrus rather than brisk tannin.
Troubleshooting & Common Mistakes
The tea tastes bitter or too brisk
- Reduce the steep time by 30–60 seconds.
- Try slightly cooler water, around 90–95°C.
- Use a little less leaf if you prefer a softer, gentler cup.
The flavour feels flat or weak
- Increase the leaf to 3 g per 250 ml.
- Steep towards the top of the recommended time range.
- Check that your tea is fresh and stored in a well-sealed container.
It doesn't taste good with milk
- Use a broken-leaf Kandy tea or blend for more strength.
- Brew slightly stronger before adding milk.
- Try drinking whole-leaf Kandy teas plain to appreciate their balance.
How to Choose a Good Kandy Black Tea
- Look for origin detail: Mentions of Kandy or specific estates are a good sign of traceability.
- Check leaf style: Choose whole leaf for lighter, more aromatic cups and broken leaf for stronger, milk-friendly brews.
- Buy from fresh stock: Specialist tea sellers with good turnover help ensure your tea still tastes lively.
- Read tasting notes: Pick teas described as balanced, rounded, or gently brisk if that matches what you enjoy.
Food Pairings & When to Drink It
- Great with breakfast foods like toast, jam, eggs, or simple pastries.
- Pairs well with light lunches, salads, and mild curries.
- Works as an all-day tea when you want something flavourful but not too heavy.
Modern Drinks & Recipe Ideas
- Kandy iced tea: Brew a strong base, chill, and serve over ice with citrus slices.
- Kandy tea latte: Use a broken-leaf Kandy as the base for a simple latte with milk and a little sweetener.
- Tea spritzer: Mix chilled Kandy tea with sparkling water and a squeeze of lime.
Storage & Shelf Life
- Keep the tea in an airtight, opaque container away from light, heat, and moisture.
- Store it away from strongly scented foods and teas so it doesn't pick up stray aromas.
- For best flavour, enjoy within 12–18 months of purchase.
Similar Teas You Might Like
- Ceylon Black Tea for a broader overview of Sri Lankan black teas.
- Dimbula Black Tea if you enjoy aromatic, high-grown Ceylon cups.
- Nuwara Eliya Black Tea for a lighter, more delicate high-grown option.
FAQ
Is Kandy black tea strong?
Kandy sits in the middle in terms of strength. It can be brewed to handle milk, especially in broken-leaf grades, but it is usually less intense than some low-grown or Assam-style teas.
Can I drink Kandy black tea without milk?
Yes. Whole-leaf Kandy teas are particularly good without milk, showing their balanced, rounded flavour and gentle briskness.
Is Kandy the same as all Ceylon black tea?
No. Kandy is one region within Sri Lanka. Ceylon black tea is an umbrella term that covers several regions, each with its own character, including Uva, Dimbula, Nuwara Eliya, and more.
About This Guide
This guide is designed to help you understand Kandy black tea, from where it's grown and how it tastes to simple brewing methods and storage tips. Use it as a quick reference whenever you want a balanced, central-Sri-Lankan cup that works across your day.
