Transforming an internationally beloved, 5,000-year old beverage, into a sophisticated, premium beverage is an achievement that deserves anyone’s keen attention. Basilur tea is a company that boasts of this remarkable achievement. Located in a land that is historically renowned for its prized tea leaves, Ceylon-now called Sri Lanka-Basilur obtains the choicest tea leaves from the very source of its growth. This treasured raw material is then combined with the strengths of Basilur. Which are, the highest quality ingredients, unmatched tea blends and innovative, unique designs, to produce an exclusive, premium tea product. With its packing plant and offices established in Colombo, Sri Lanka (Ceylon), BASILUR TEA EXPORT (PVT) LTD is a premier tea trading company exporting the finest of Ceylon Tea to a world-wide clientele.
Basilur Tea was established by an experienced and ambitious team, which counted several decades’ worth of experience in this field. The goal, was to fill the gap of a niche tea market, with an exclusive tea product, offering both innovation and uniqueness in packaging & tea. Moving a step further by proving the world’s finest tea in unique and extraordinary packaging, Basilur Tea Export has earned a name for its innovative and exceptional quality tea products supplied directly from right where the tea is grown, Ceylon. Custom-made shapes, special materials & printing methods, author’s photographs have transformed BASILUR into only a one of its kind. The finest quality tea is blended with a stunning variety of flavors, natural fruits and herbs, to provide a delightful and refreshing tea drinking experience.
Our tea is tailored to cater to diverse moments; when you crave a thirst quenching drink. Basilur takes pride in its stylish and innovative presentations that elevates tea drinking to a premium, exclusive experience. All shapes and designs are creations by Basilur, for its discerning consumers who wish to experience a unique way of enjoying tea. The Basilur tea collection is positioned in direct contrast to the generic, standard packaging and marketing efforts of its competitors. Basilur's own customized tea containers, that open up to its premium blend of pure Ceylon tea, offer a path to higher revenue and an elite brand status. All our products are produced/packed in Sri Lanka (Ceylon) at Basilur tea packing plant using state of the art machinery to make sure their freshness, quality and hygienic conditions are protected.
Our facilities are ISO and HACCP certified to make sure the entire process is under strict quality controls. The company is registered in the Democratic Republic of Sri Lanka.
We possess the unique ability to pack and ship teas right where it is grown, within matter of days of harvesting, leaving all the goodness & freshness in tea. Our teas are not channeled through a third party where they will be lying for months awaiting packing and transportation to the final destination. The total production of BASILUR teas are personally supervised by skilled specialists with several decades of experience in sourcing, packing and exporting some of the world’s finest teas.
The vast experience of these personal in selling tea to a world-wide clientele has made BASILUR a famous brand within a short period in these countries. BASILUR is available in major Hypermarkets, A-Grade supermarkets in addition to ‘Sniffing Bars’, Specialty shops and Basilur Boutiques in several countries.
Countries where Basilur teas are available ( as of January 2012 )
Our teas are from different elevations like high/middle/lower and also include a selection of world famous regions such as Uva, Dimbulla and Nuwara Eliya, renowned worldwide for producing the finest of Ceylon Black Tea. Blessed with ideal climatic conditions as a tropical country with fine precipitation all year round, Sri Lanka (Ceylon) producers some of the finest tea on earth. The world famous Ceylon ‘Long leaf’ teas such as OP, OPA and Tippy teas from the low grown areas of Ceylon are used in specially designed Basilur packaging to retain their historical and traditional values. Together with mineral rich soil and intense tending of our devoted artisans, it’s only natural to breed the finest tea in the world. Basilur teas are packed in flavor-sealed foil pouches with zipper so that we offer the maximum protection to our tea and convenience to you. The teabags come in a foil sachet to guarantee freshness and real flavor of Basilur tea.
Over 150 products, over 70 different tea blends, and more new products/blends are being developed every year – this is Basilur tea, enjoy your favourite cuppa!
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What tea is used for BASILUR brand? | |
| BASILUR has emerged as a 100% Pure Ceylon tea product. We have a range of Ceylon High Grown teas, Medium Growns and Low Growns. High Grown & low Grown black teas are also available with & without flavours. Also a range of flavoured & non flavoured green teas are available under BASILUR. | ||
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What is the difference between BASILUR teas and other teas? | |
| Almost every shape/design of our products is unique to BASILUR and custom-made for us. Skilled specialists with over several decades of tea experience select only the best tea for BASILUR. We are small. Therefore, we can offer you a more personalized and flexible service than others. Only the highest quality packaging materials have been used to ensure freshness, convenience to consumers and quality of overall product. Freshness is an important fact in tea quality and in differentiating brands. BASILUR is packed right where the tea is grown. BASILUR guarantees a fresh cup of tea in each of their products, just few days after the tea is harvested. |
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What are the most popular blends under BASILUR tea? | |
| Whilst all blends have been well received by consumers around the world, we have noticed some special preference towards specific blends. The FESTIVAL COLLECTION teas rank first in that category while BOUQUET teas have been a very popular choice among the female consumers. FRUITS & FLOWERS was a novel experience to many customers where it gave them the opportunity to experience pure black /green tea with teas mixed with fruits & flowers in two parts of the same product. |
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Is BASILUR Leaf Tea better than tea bags? | |
| Occasionally, tea connoisseurs will express contempt for tea bags, for the following reasons 1. Tea bags usually contain broken grades so that they will infuse quickly. 2. Whole-leaf teas come in a larger number of varieties; and the most interesting and enjoyable teas are sometimes not available in bags. 3. Connoisseurs like to have something to sneer at. Nevertheless, BASILUR use only the highest quality grades for our tea bags ensuring the same enjoyment as of a leafy grade. Of course, you can always enjoy BASILUR leaf tea better because you could touch it and feel it and see how is has been made. We invite you to enjoy some of the unique characters of Ceylon teas such as Dimbula, Nuwara Eliya and Uva in BASILUR tea bags. |
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A friend of mine recently offered me a delicious BASILUR tea and was unable to find it in my local supermarket. How can I receive your teas? | |
| Our local distributors names & their links are in the CONTACTS section. If you are from another country/region, please write to us at marketing@basilurtea.com or call us at +9471 8943311 at 24/7/365. We will be glad to assist with your purchase or any further information. | ||
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How to make a perfect BASILUR cuppa? | |
| Generally spring water has a higher mineral content. Acidity, alkalinity and mineral content of the water can affect the taste of the brew. Water with a higher mineral content can give a fuller, sweeter taste, while water with a lower mineral content can taste slightly sharper & bright. The types of minerals present will also change the taste & body of the tea. Calcium is needed for a full sweet taste where as magnesium & iron are detrimental to the flavour of the tea. The ph of the water can have similar effects, though closer to neutral ( a ph of 07 is neutral) or slightly alkaline is generally considered best for tea. If you are using tap water some sort of filtration is usually recommended. One should remove chlorine & other chemicals as well as sediment from your water eliminating too many minerals. The composition of tap water varies from region to region. It is informative to experiment using different bottled waters & filtering techniques with a regularly used tea to experience the difference of good water & to find your own preferences. |
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How to brew BASILUR to get the best cup? | |
Water quality We recommend using non chlorinated water for brewing tea, especially for green teas. Chlorinated tap water destroys the flavour of tea. Water temperature We suggest that one should not use boiling water straight on to the tea leaves. The reason is that boiling water tends to cook & stew the tea leaves. In addition, when water is boiled oxygen evaporates & the crisp mineral texture in the brew disappears. Especially the green teas should be steeped with well below boiling water. That is at temperatures not exceeding 50-85 degrees Celsius. But black teas can be steeped near boiling water that gives the tea a fuller body. Quantity of leaves Tea should be made to match your personal taste. Our suggestion is to always use lesser amount of leaves & steep longer. This provides more control to the tea drinker. Secondly we recommend avoiding tight metal ball strainers or narrow teapots. Pure tea leaves offer the best flavour when provided ample room to brew & exude their best. Finally we prefer letting the leaves sit in the water and not necessarily straining them out. Good quality tea leaves when used in correct quantities will not go bitter unless left for a very long time. Steeping time For conventional style of green tea brewing we recommend to use 1.5grms of green tea & brew for 3-5 minutes. For conventional style of black tea brewing we recommend to use 2grms of black tea leaves to be steeped in a pot for 3-4 minutes. Black tea can be steeped with near boiling water since these teas are harder than green teas. |
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What is tea? | |
| Tea is a drink made by infusing leaves of the tea plant (Camellia sinensis, or Thea sinensis) in hot water. The name 'tea' is also used to refer to the leaves themselves; and it is also the name of a mid- to late-afternoon meal in the British Isles and associated countries, at which tea (the drink) is served along with various foods. | ||
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What are the different kinds of tea? | |
| The three main categories are green, black, and oolong. All three kinds are made from the same plant species. The major differences between them are a result of the different processing methods they undergo. Black teas undergo several hours of oxidation in their preparation for market; oolongs receive less oxidation, and green teas are not oxidized at all. There are, of course, many different varieties within these three main categories. |
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Where did the name 'tea' come from? | |
| The word for tea in most of mainland China (and also in Japan) is 'cha'. (Hence its frequency in names of Japanese teas: Sencha, Hojicha, etc.) But the word for tea in Fujian province is 'te' (pronounced approximately 'tay'). As luck would have it, the first mass marketers of tea in the West were the Dutch, whose contacts were in Fujian. They adopted this name, and handed it on to most other European countries. The two exceptions are Russia and Portugal, who had independent trade links to China. The Portuguese call it 'cha', the Russians 'chai'. Other areas (such as Turkey, South Asia and the Arab countries) have some version of 'chai' or 'shai'. 'Tay' was the pronunciation when the word first entered English, and it still is in Scotland and Ireland. For unknown reasons, at some time in the early eighteenth century the English changed their pronunciation to 'tee'. Virtually every other European language, however, retains the original pronunciation of 'tay'. |
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How is tea produced? | |
| The first step in tea production is the harvest. Most harvesting is still done by hand, which is very labor-intensive. Some growers have had success using a machine that acts much like a vacuum cleaner, sucking the leaves off the branch. The latter method is used for the cheaper varieties of tea, as it is not capable of discriminating between the high-quality tip leaves and the coarser leaves toward the bottom of the branch.
The harvested leaves can be processed in two ways: CTC or orthodox. CTC, which stands for "cut/crush, tear, curl," is used primarily for lower-quality leaves. CTC processing is done by machine; its name is actually fairly descriptive. The machines rapidly compress withered tea leaves, forcing out most of their sap; they then tear the leaves and curl them tightly into balls that look something like instant coffee crystals. The leaves are then "fired," or dehydrated. Most tea connoisseurs are not very interested in CTC tea, since this process does not allow for the careful treatment that high-quality leaves merit. But CTC has an important and legitimate role in the tea industry: since it is a mechanized process, it allows for the rapid processing of a high volume of leaves which otherwise would go to waste. It is also good for producing a strong, robust flavour from leaves of middling quality; in fact, for many varieties of leaf CTC is the preferred processing method. The orthodox method is a bit more complex, and is usually done mostly by hand. The process differs for black, green, and oolong teas. The basic steps in the production of black tea are withering, rolling, oxidation, and firing. First, the leaves are spread out in the open (preferably in the shade) until they wither/moisture is taken out and become limp. Withering will help rolling the leaves without breaking. Rolling is the next step. This is rarely done by hand anymore; it is more often done by machine. Rolling helps mix together a variety of chemicals found naturally within the leaves, enhancing oxidation. After rolling, the clumped leaves are broken up and set to oxidize. Oxidation, which starts during rolling, is allowed to proceed for an amount of time that depends on the variety of leaf. Longer oxidation usually produces a less flavorful but more pungent tea. Many texts refer to the oxidation process by the misleading term "fermentation." However traditional and evocative the term may be, I think it is best avoided. Oxidation of tea leaves is a purely chemical process and has nothing to do with the yeast-based fermentation that produces bread or beer. Finally, the leaves are heated, or "fired," to end the oxidation process and dehydrate them so that they can be stored until brewed or consumed as a drink. Oolong is produced just like black tea, except that the leaves are oxidized for less time. Green tea is not oxidized at all. Some varieties are not even withered, but are simply harvested, fired, and shipped out. |
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SIAL, Montreal-Canada: A must in the North American food industry, SIAL Canada is a show that brings together exhibitors and buyers from around the world from the retail and food service industries.
Meet Basilur tea at Booth No.601
SEOUL FOOD & HOTEL, Kintex-South Korea: Seoul Food & Hotel 2012 is an international Exhibition for the Food, Beverage, Hotel, Restaurant, Foodservice, Bakery & Supermarket Industries. The event serves up excellent opportunities, with a winning combination of food and hospitality resources.
Meet Basilur tea at Booth No. 2E903
CIBUS, Parma-Italy: Cibus International Food Exhibition, is the key event of the Italian agri-food sector, the true "platform" enabling the companies to meet the major distributors, importers and professional of domestic & foreign market.
Meet Basilur tea at Booth No. D016
A popular newspaper/magazine in Denmark which is being distributed to all hotels, cafes, restaurants and shops through an independent observation of the Foodexpo 2012 exhibition Denmark, has selected BASILUR Tea Booth to be the best among all tea, in terms of how attractive the booth is and also the tea products displayed therein. A certificate was awarded for this.
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Foodexpo takes place every other year in Messecenter Herning's exhibition halls, Denmark. The trade fair is organized in collaboration with leading associations within Foodservice & Catering, Hotel & Restaurant as well as Food Retail trade.
This will be held from 18-20 March 2012, 9.00-18.00, daily.
We welcome all of you to witness a unique range of exclusive, magical teas under one brand - BASILUR TEA!
The 37th International Food & Beverage Exhibition, Foodex-Japan is the largest food and beverage trade show in Asia and has been a highly successful annual trade event since its debut in 1976. Serving not only Japan’s $600 billion food market but, many lucrative Asian markets. Over 74,000 trade-only visitors which included key decision makers visit this exhibition annually.
Basilur tea at Foodex-Japan from 6th to 9th March 2012 at Makuhari Messe, Japan.
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Each year the 17,000+ Winter Fancy Food Show attendees discover more than 80,000 products featuring the world's finest foods and beverages from more than 1,300 exhibitors representing 35+ countries. For the consecutive 3rd year, BASILUR TEA will take part in this prestigious event which, will be held at Moscone Centre in San Francisco, USA. The exhibition will be held from 15th to 17th of January 2012 and Basilur tea will have a 100Sqft booth at No.3028 in the South Hall.
We welcome all our valued buyers and Basilur fans to witness a unique range of teas under one roof.
HOFEX ~ The biennial event, staged on 11‐14 May 2011, received overwhelming support from exhibitors and trade practitioners around the world. Achieved again a record‐breaking result, 30,718 quality trade buyersvisited HOFEX 2011, together with numerous conference delegates, contestants and media, the show welcomed a total of 33,409 visitors from 86 countries and regions, of which over 30% are from overseas.
It was yet another successful trade exhibition for Basilur with hundreds of visitors making inquiries, and witnessing several new products that were on offer for the year 2011. 
IFE is the UK’s premier food & drink event and one of the most important in the world. Taking place over 4 days at London’s ExCeL, IFE is at the heart of the world’s most advanced retail and foodservice markets making it the perfect place to learn about the latest food & drink trends, companies, new products and ideas.
BASILUR tea has taken part in this exhibition for the first time, expecting a strong entrance into the UK market. The extravagant display of Basilur tea products have attracted hundreds of visitors.
Gulfood Exhibition is one of the biggest and most awaited events concerning with foodservice and hospitality Sectors in the Middle East. It showcases number of products, latest equipments related to processing & packaging and array of services which include basic food, raw materials and baked products at reasonable prices
BASILUR tea had its strong presence during this prestigious event for the 2nd consecutive time with the assistance of our partners for the GCE countries, SAAS Foodstuff, Dubai.
The 36th Winter Fancy Food Show in San Francisco was a big success. The show, held Jan. 16 – 18, 2011, at Moscone Center, was the largest Fancy Food Show ever on the West Coast. The event drew a record 17,625 buyers from around the world, up 5 percent from 2010’s strong numbers. Attendees represented the top names in specialty retailing and foodservice, all looking to source the latest new products and spot the next hot trends.
BASILUR tea participated in this exhibition for the 2nd time and was a major attraction. The visitors, mainly the Americans had the opportunity of witnessing a unique range of teas.
Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace.
Discover an innovative and unique range of teas under BASILUR tea at Winter Fancy Food Show this January!
A warm welcome to all of you, to visit our booth No.3029
BASILUR TEA IN FHC-SHANGHAI 2010
Meet us at the most International trade show for food, wince and hospitality equipment in China during 'FHC-SHANGHAI 2010' Venue: Shanghai New International Expo Centre (SNIEC),
No.2345, Longyang Road, Pudong, Shanghai,
China Date: 10-12 of November 2010.
Basilur tea booth No. 5F24 .
| BASILUR TEA EXPORT (PVT) LTD. | ||
| Address | 143/6, Weediyabandara Mawatha, Kelanimulla, Mulleriyawa, Sri Lanka (Ceylon) |
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| Telephone | +94 11 2 549 500, +94 11 2 549 600 |
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| Fax | +9411 2 549 444 | |
| info@basilurtea.com | ||
