Ceylon Moragalla Oolong Tea - Moragalla Estate Loose Leaf

Our Ceylon Moragalla oolong tea is a rare single-estate Sri Lankan oolong with a rich bronze liquor, roasted warmth and a smooth, gently malty finish. Produced at Moragalla Estate in the coastal Galle district, it offers a more structured, deeper style than many lighter oolongs — distinctive, warming and best enjoyed slowly without milk.

Ceylon Moragalla Oolong Tea from Moragalla Estate

Moragalla Estate produces one of Sri Lanka’s most unusual loose leaf teas: a low-grown Ceylon oolong with real individuality. While Sri Lanka is best known for black tea, Moragalla has developed a more heavily oxidised oolong style that gives a richer, fuller cup with flavour characteristics that sit closer to black tea than to greener Taiwanese oolongs.

The estate’s coastal setting in the Galle district, combined with careful leaf handling and slow natural oxidation, helps create a tea with warmth, depth and a smooth, roasted character.

Roasted, Malty and Gently Spiced

In the cup, this Ceylon Moragalla oolong tea brews to a warm bronze liquor with impressive clarity. The flavour is roasted and softly malty, with a lightly spicy aromatic base and a smooth finish that lingers pleasantly.

It is a more substantial oolong than many floral, lightly oxidised styles, making it particularly appealing for drinkers who enjoy origin teas with body, warmth and a distinctive sense of place.

Carefully Made from Mature and Younger Leaf

Moragalla Oolong is produced from a careful pluck of mature and younger leaves, commonly described as two or three leaves and a bud. During processing, the leaves are handled gently rather than cut, allowing natural oxidation to develop and helping create the long, open leaf and rounded cup.

That patient approach gives the tea its particular balance: fuller than a delicate green-style oolong, but smoother and less brisk than many conventional Ceylon black teas.

At a Glance

• Tea type: Loose leaf oolong tea
• Origin: Moragalla Estate, Galle district, Sri Lanka
• Style: Strongly oxidised, roasted Ceylon oolong
• Liquor: Warm bronze
• Flavour: Roasted, gently malty, lightly spicy and smooth
• Best enjoyed: Without milk

A Distinctive Oolong for Slow Drinking

This tea is best taken plain, allowing its roasted depth, subtle spice and smooth maltiness to come through clearly. It is especially rewarding in a calm mid-morning or afternoon moment, and a fine choice for tea drinkers interested in less familiar regional styles.

How to Brew Ceylon Moragalla Oolong Tea

Use water at around 85°C to 90°C and add one heaped teaspoon per cup. Steep for 3 to 4 minutes for a balanced, roasted cup. A longer infusion of up to 5 minutes will bring the malty notes further forward, though the tea is most elegant when kept within the shorter range.

This tea is best enjoyed without milk. A second infusion is worthwhile, producing a gentler and slightly quieter cup with a little extra steeping time.

Ingredients

Pure oolong tea.

About High Teas London

High Teas London has been sourcing distinctive loose leaf teas and infusions since 2008. With over 350 different teas in our collection, we are proud to offer unusual origin teas with genuine personality, including rare Sri Lankan oolongs such as Ceylon Moragalla Oolong Tea.