Decaffeinated Ceylon black tea

In southwestern Sri Lanka, where the hills of Ratnapura rise in a soft, shifting light, a tea is born whose sweetness seems to owe as much to the terroir as to time. In this region renowned for its precious stones, the earth itself shimmers with minerals. Rivers meander between the hills, nourishing robust tea bushes that draw sustenance from both tropical heat and refreshing mists. From this alchemy emerges a generous Ceylon, at once full-bodied, sun-drenched, and perfectly balanced—a tea that carries within it the memory of monsoon rains and the breath of the rising sun.

It is in this vibrant setting that the story of our Ceylon Decaffeinated tea begins. A tea that is neither an imitation nor a compromise. It does not seek to become an herbal tea or disguise itself as rooibos; it remains an authentic black tea, rooted in its native land, simply freed from its caffeine to extend the art of tea at any time.
The growing popularity of decaffeinated teas reflects a contemporary desire to enjoy the ritual of tea without experiencing its stimulating effects. For some, it's a matter of comfort, for others a necessity, and for many, a way to maintain their tea habit at any time of day. Among them are enthusiasts who wish to continue enjoying tea after 5 p.m., people hypersensitive to caffeine, or simply black tea aficionados who crave a soothing yet authentic cup.

Demand is gradually increasing in France and Nordic countries, where consumers are looking for products that respect taste and natural methods of decaffeination.

To preserve the tea's aromatic integrity, the chosen method is CO2 extraction, a gentle process that removes the caffeine without altering the flavor profile. Under pressure, the CO2 captures the stimulating molecule while respecting the polyphenols, tannins, and floral and woody nuances characteristic of the Ratnapura terroir. This modern, almost invisible expertise allows the tea's very essence to be preserved, with its personality intact.

Why choose this particular Ceylon? Because its teas are naturally complete, harmonious, and structured, capable of delicately withstanding decaffeination without losing their aromatic coherence. The teas from these hills offer a rich base that, even with the caffeine removed, remains full, rounded, and true to the Ceylon identity.

Thus, each cup of our Caffeine-Free Ceylon becomes a moment of respite, a sip that invites you to slow down, breathe, prolong the gentleness of the day, or embrace the night. It's a tea that reconciles the need for calm with the desire for authenticity, a tea for everyone, forever, for every moment when serenity calls for flavor.

Food and tea pairings
An ultra-moist carrot cake, scented with cinnamon, nutmeg, and walnut pieces, is the perfect companion to a decaffeinated Ceylon tea. The melting sweetness of the carrot harmonizes with the tea's smooth, malty character, which enhances the cake's flavors. With each bite, the gentle spices and dried fruit prolong the pleasure, amplifying the aromatic richness without ever overwhelming it. The perfect balance: the cake's creaminess and the tea's subtlety, for a comforting and indulgent treat, to be enjoyed as an afternoon snack, in the evening, or at brunch, with exquisite delicacy.

Recipe based on decaffeinated Ceylon black tea
Transform your spiced vegetarian curry into a unique creation by incorporating decaffeinated Ceylon tea. Infuse two tablespoons of tea in hot coconut milk, then strain. Add this fragrant milk to a generous mix of vegetables simmered with a medley of spices: coriander, cumin, turmeric, ginger, sweet chili… The tea enriches the sauce with malty, woody, and silky notes, giving your vegetarian curry a surprising aromatic depth and a subtle roundness, perfect for a delicious and convivial dinner.