Ceylon milk tea (kiri thé)
A strong-brewed Ceylon black tea, generously sweetened and softened with milk, sometimes spiced. Comforting, bold, sweet: the afternoon break of the entire island.
A strong-brewed Ceylon black tea, generously sweetened and softened with milk, sometimes spiced. Comforting, bold, sweet: the afternoon break of the entire island.
Sit down, I will make you a real tea — not that colored water! Ceylon tea is our green gold, the one that grows up there on the cool hills of Nuwara Eliya. We brew it deep black, strong, sweeten it without counting, and a cloud of milk to round it off. In our home, refusing a cup to a guest is almost an offense — so here, drink it while it steams.
- •Ceylon black tea leaves — a good spoonful (base)
- •Boiling water — according to number of cups (infusion)
- •Sugar — generous (sweetness)
- •Milk (fresh or condensed) — a splash (smoothness)
- •Cardamom or ginger (optional) — a pinch (aroma)
Ceylon milk tea (kiri thé)
A strong-brewed Ceylon black tea, generously sweetened and softened with milk, sometimes spiced. Comforting, bold, sweet: the afternoon break of the entire island.
Why this dish? Ceylon tea is the national pride and the first export product of Sri Lanka; offering it is the ultimate gesture of hospitality. Chandrika Kumaratunga, who received heads of state and villagers alike, must have extended this steaming cup — symbol of an island whose Up Country plantations are world-renowned.
Sit down, I will make you a real tea — not that colored water! Ceylon tea is our green gold, the one that grows up there on the cool hills of Nuwara Eliya. We brew it deep black, strong, sweeten it without counting, and a cloud of milk to round it off. In our home, refusing a cup to a guest is almost an offense — so here, drink it while it steams.
Ingredients (period version)
- Ceylon black tea leaves — a good spoonful (base)
- Boiling water — according to number of cups (infusion)
- Sugar — generous (sweetness)
- Milk (fresh or condensed) — a splash (smoothness)
- Cardamom or ginger (optional) — a pinch (aroma)
Ingredients
- Ceylon black tea (loose leaf) — 2 tsp per cup (base)
- Water — 200 ml per cup (infusion)
- Sugar — 1 to 2 tsp (sweetness)
- Milk — 30-50 ml (smoothness)
- Green cardamom, crushed — 1 pod (optional) (aroma)
Method
- Bring water to a boil (add crushed cardamom if desired).
- Pour over tea leaves in a warm teapot and steep 3-4 min for a strong tea.
- Strain into a cup.
- Sweeten generously and add milk to taste. Serve piping hot.
How it was made : Tea was introduced to Ceylon by the British after the collapse of coffee plantations in the 19th century; the island became one of the world's top producers. In homes, tea was often brewed directly in a pot, and sweetened condensed milk (a legacy of preservation without refrigeration) frequently replaced fresh milk.
The contemporary twist : Iced version as "iced Ceylon tea" with cardamom, served in a carafe for hot Colombo afternoons.
Chandrika Kumaratunga · Charactorium
