Key takeaways

• Green tea is heat-fixed soon after plucking, so it barely oxidises and stays green.
• Sri Lanka exported about 4.57 million kg of green tea in January to November 2025, around 2% of tea exports.
• Ceylon green tea usually has more body than many Chinese and Japanese green teas.
• Brew at 75–80°C for 2–3 minutes to avoid bitterness.
• Green tea contains caffeine and is best stored airtight and used within a few months of opening.

Introduction

Sri Lanka is famous for black tea, but its green tea is a growing success. According to Sri Lanka Customs data published by the tea broker Forbes & Walker, the country exported about 4.57 million kilograms of green tea in the first eleven months of 2025, up from about 4.20 million kilograms in the same period of 2024. That is still only around 2% of Sri Lanka’s total tea exports, but the trend is clear: more drinkers want a lighter, fresher tea, and they are discovering that Ceylon green tea has a character of its own.

Hakgala, the Ceylon tea brand of Raiden (Pvt) Ltd, includes a pure green tea in its four-tea range, alongside black, white and oolong. Dsigngo Marketing, which manages the Hakgala brand, has seen growing interest from health-conscious households, cafés, offices and hotels that want a green tea with more body than many imported options.

This guide explains what green tea is, why it stays green, and how it is made in Sri Lanka. It covers the oxidation scale that links all four tea types, the main green tea grades, how Ceylon green tea compares with Chinese and Japanese teas, how to judge quality, and how to brew it without bitterness. It ends with practical advice for businesses that want to buy Hakgala green tea.

Green tea and the oxidation scale

Black, green, white and oolong teas all come from the same plant, Camellia sinensis. The difference lies in what happens after plucking, and especially in oxidation: the natural reaction between the leaf’s enzymes and the air that turns the leaf from green to brown.

• Green tea is heated soon after plucking. The heat deactivates the enzymes, so the leaf barely oxidises and stays green.
• White tea is simply withered and dried. It is not rolled, but it oxidises slightly and naturally as it dries slowly.
• Oolong tea is partly oxidised. Its leaves are bruised and allowed to oxidise for a time before heating, and the level can range widely.
• Black tea is rolled and fully oxidised, which creates the coppery colour and stronger flavour of Ceylon black tea.

Because green tea is heated early, it keeps more of the leaf’s natural compounds in their original form. The most important of these are catechins, a group of polyphenols that includes epigallocatechin gallate (EGCG). In black tea, oxidation turns many catechins into theaflavins and thearubigins. In green tea, most of them remain as catechins. This is why green tea tastes fresher, greener and sometimes more astringent than black tea, and why it brews to a pale green-yellow liquor rather than a red-brown one.

How Ceylon green tea is made

Sri Lankan green tea factories use one of two main methods to stop oxidation: steaming, the traditional Japanese method, or pan-firing (or hot-air “fixing”), the traditional Chinese method. Both work by heating the fresh leaf quickly to deactivate its enzymes. After this “fixing” step, the leaf is rolled, shaped and dried.

1. Plucking

As with black tea, the best green tea starts with fine plucking: the bud and the first two leaves. Young leaf has more catechins and amino acids, which give green tea its fresh, sweet and savoury notes. Coarse leaf tastes flat and woody.

2. Light withering (optional)

Some factories wither the leaf briefly to reduce surface moisture and make it easier to handle. Others move straight to fixing. A long wither is avoided because the leaf would begin to oxidise.

3. Fixing (steaming or pan-firing)

This is the step that makes green tea green. Steaming for a short time gives a bright green leaf and a fresh, grassy, vegetal taste. Pan-firing or hot-air fixing gives a more toasted, nutty taste and a yellow-green leaf. The tea maker must heat the leaf evenly: patches that are not fixed will oxidise and turn brown, and over-heated leaf tastes scorched.

4. Rolling and shaping

Once fixed, the soft leaf is rolled to break some of its cells and release flavour, and to give it its final shape. The shape defines many green tea grades: long, curved leaf for Chun Mee, tightly rolled pellets for Gunpowder, flat needles in Sencha-style teas.

5. Drying

The leaf is dried in hot air or pans until only a few per cent moisture remains. Drying fixes the shape and helps the tea keep. Some factories finish with a gentle final firing to develop a toasty aroma.

6. Sorting and grading

Finally, the tea is sieved and sorted by size and shape, stalks and fibre are removed, and the finished grades are packed.

Ceylon green tea grades

The Sri Lanka Export Development Board lists many green tea styles made on the island, including Chun Mee, Gunpowder, green curl, Sowmee, Sencha-style teas, green tea fannings and green tea powder. The table below explains the most common ones.

Not every style is made at every factory, and many producers have their own names. Hakgala green tea is made in the popular Chun Mee style for loose-leaf packs, with green tea fannings for tea bags.

How Ceylon green tea differs from Chinese and Japanese green tea

China and Japan are the classic green tea countries. Chinese green teas are usually pan-fired, which gives nutty, toasty notes. Japanese green teas are usually steamed, which gives grassy, marine, savoury notes. Ceylon green tea borrows both methods, but it tastes different for two reasons.

First, the plant. Most Sri Lankan tea bushes are of the assamica type or hybrids bred for black tea. They have larger leaves and more polyphenols than the sinensis bushes common in China and Japan. As a result, Ceylon green tea tends to have more body and a fuller, sometimes slightly malty or nutty taste.

Second, the climate. Sri Lanka’s tea grows all year, from sea level to more than 2,000 metres. High-grown green tea from areas such as Nuwara Eliya and Uva can be light and fragrant, while low-grown green tea is fuller and stronger.

Tasting notes reflect this. Some sources describe Ceylon green tea as fuller-bodied and nuttier than most Asian green teas; others highlight its bright, pale liquor and delicate sweetness. Both can be true: it depends on the region, the bush, and whether the leaf was steamed or pan-fired.

For drinkers, this means Ceylon green tea is a good choice if you find some green teas too thin or grassy. For businesses, it means a green tea that stands up well in blends, in iced tea and with lemon or honey.

Is green tea good for you?

Green tea is one of the most studied drinks in the world. Researchers are investigating its catechins, especially EGCG, and the amino acid L-theanine, which may contribute to its calm, focused feel. Studies have looked at links between regular green tea drinking and heart health, metabolism and other outcomes.

However, much of this research is observational or uses concentrated extracts rather than ordinary cups of tea, and the results are mixed. Hakgala does not make medical or weight-loss claims for its teas, and neither should anyone selling them. Under the food labelling rules of many countries, health claims must be authorised and backed by strong evidence. Green tea is best described simply as a natural, refreshing drink, ideally enjoyed without sugar, as part of a balanced diet.

Green tea also contains caffeine. Many people assume it has much less caffeine than black tea, but the amount depends on the leaf, the grade and the brewing method. A green tea made from young shoots and brewed for a long time can contain as much caffeine as a light black tea. People who need to limit caffeine should take this into account.

How to judge the quality of green tea

Use your eyes, nose and palate.

• Dry leaf: it should be even in size and shape, with a fresh green to olive colour. Too much brown leaf, stalk or dust suggests poor plucking, uneven fixing or old tea.
• Aroma: good green tea smells fresh: grassy, toasty, nutty or floral, depending on the style. A stale, hay-like or musty smell suggests old or poorly stored tea.
• Liquor: it should be clear and pale green-yellow or golden. Cloudiness or a brown colour suggests oxidation or poor storage.
• Taste: it should be fresh, with gentle astringency and a pleasant sweetness. Strong bitterness usually comes from brewing too hot or too long, or from coarse leaf.

Freshness matters more for green tea

Green tea loses its fresh character faster than black tea, especially when it is exposed to air, light, heat or moisture. Buy it in sealed packs, keep it in an airtight container away from light and strong smells, and use it within a few months of opening. Hakgala green tea is packed in sealed packs in Sri Lanka.

How to brew Ceylon green tea

The most common mistake with green tea is using boiling water. Very hot water extracts too many catechins too quickly and makes the tea bitter. Use cooler water and a shorter brew.

1. Boil fresh water, then let it cool for 3–5 minutes to about 75–80°C. If you have a kettle with temperature control, set it to 80°C.
2. Use about 2 grams of tea (one level teaspoon) or one tea bag for each 200–250ml cup.
3. Brew for 2–3 minutes. Taste after two minutes; if it is too light, give it another 30 seconds.
4. Remove the leaf or bag. Good loose-leaf green tea can be brewed two or three times; add 30 seconds to each brew.
5. Drink it plain, or add a slice of lemon or a little honey. Milk is not usually added to green tea.

Iced and cold-brewed green tea

For iced tea, brew at double strength with 80°C water for 2–3 minutes, then pour over ice. For cold brew, steep 6–8 grams of green tea in a litre of cold water in the fridge for 6–8 hours, then strain. Cold brewing gives a sweet, smooth tea with very little bitterness.

Green tea with spices

In Sri Lanka, green tea pairs well with local spices. Try adding a small piece of Ceylon cinnamon, a slice of fresh ginger or a crushed cardamom pod to the pot. Mint also works well, especially with Gunpowder-style teas.

Ceylon White Tea: Silver Tips, Golden Tips and How to Brew Them includes a chart comparing water temperatures and brewing times for all four Hakgala teas.

Green tea for cafés, offices and hotels

Green tea is now a standard part of any hot drinks menu. Business buyers usually want three things: a consistent taste, a format that suits their service, and an attractive presentation.

Raiden (Pvt) Ltd supplies Hakgala in hospitality and wholesale formats, and Dsigngo Marketing can provide menu cards, display boxes and point-of-sale materials designed in-house.

How Hakgala brings green tea to market

Hakgala’s green tea follows the same model as its other teas:

• Raiden (Pvt) Ltd, the brand owner, sets the specification and manages sourcing and supply.
• Dsigngo Marketing manages the brand: packaging design, photography, the online shop, social media and trade marketing.
• Raiden’s own plantations grow the tea, which is made and packed in Sri Lanka to Hakgala’s standard under local and international certifications.

Each batch is tasted and checked before it is packed. Packs are sealed to protect freshness and labelled with batch and best-before information.

An example in practice

The following example is illustrative and does not describe a real client.

A chain of three cafés in Colombo wants to add iced green tea to its summer menu. Its customers find many green teas too thin when chilled.

Dsigngo Marketing arranges a tasting of Hakgala green tea made three ways: hot, iced from a double-strength brew, and cold-brewed overnight. The cold brew is the clear favourite: smooth, sweet and still full-bodied over ice. The cafés choose catering packs of loose leaf, and Dsigngo designs a simple menu card and a counter sign: “Ceylon green tea, cold-brewed for 8 hours”.

The result is a new drink with a strong local story, made with a tea that keeps its body over ice.

Frequently asked questions

Does Sri Lanka really make green tea?

Yes. Sri Lanka exported about 4.57 million kilograms of green tea in the first eleven months of 2025. It is a small share of total tea exports, but it is growing.

Why does my green tea taste bitter?

Usually because the water was too hot or the tea brewed for too long. Use water at about 75–80°C and brew for 2–3 minutes.

Can I add milk to green tea?

You can, but it is not traditional and it hides the fresh flavour. Green tea is usually drunk plain, with lemon or with a little honey. Green tea powder is often used in milk lattes.

Does green tea have caffeine?

Yes. Green tea contains caffeine, and the amount varies with the leaf and brewing method. It is not always much lower than black tea.

How should I store green tea?

In an airtight container, away from light, heat, moisture and strong smells. Use it within a few months of opening for the freshest taste.

Is Hakgala green tea 100% pure Ceylon tea?

Yes. Hakgala green tea is 100% Sri Lankan leaf from our own plantations, with no added flavourings.

Conclusion

Ceylon green tea is made from the same leaf as Sri Lanka’s famous black tea, but it is heated soon after plucking to stop oxidation. That one step keeps the leaf green, preserves its catechins and creates a fresher, lighter cup. Thanks to Sri Lanka’s tea bushes and climate, Ceylon green tea also has more body than many green teas, which makes it excellent hot, iced or with spices.

Hakgala green tea brings this to everyday drinkers and businesses. It is owned by Raiden (Pvt) Ltd, marketed by Dsigngo Marketing, and sits alongside Hakgala black, white and oolong teas in a range built on one standard: pure Ceylon tea, carefully selected and packed in Sri Lanka.

Want to try Hakgala green tea, or offer it in your café, hotel or office? Contact Dsigngo Marketing for samples and product details.

Ask about Hakgala green tea

Related reading

• Ceylon Black Tea: Regions, Grades, Flavour and How to Brew
• Ceylon White Tea: Silver Tips, Golden Tips and How to Brew Them
• Ceylon Oolong Tea: The Partly Oxidised Tea Between Green and Black
• Arabica Coffee: Flavour, Growing Conditions and Why It Leads the World
• Ceylon Tea Grade Nomenclature: The Complete Guide to Every Tea Grade
• English Breakfast Tea: History, Flavour and the Hakgala Ceylon Blend
• Ceylon Tea Import and Export: How Raiden (Pvt) Ltd and Dsigngo Bring Pure Ceylon Tea to the World

Sources

• Forbes & Walker, Sri Lanka tea exports summary 2025 (Sri Lanka Customs data): https://www.forbestea.com/pdf/SRI%20LANKA%20TEA%20EXPORTS%20NOVEMBER%202025.pdf
• Daily FT, "Tea exports top $ 1.5 b in 2025 despite price pressures": https://www.ft.lk/front-page/Tea-exports-top-1-5-b-in-2025-despite-price-pressures/44-787299
• Sri Lanka Export Development Board, Ceylon green tea: https://www.srilankabusiness.com/tea/green-tea.html
• Sri Lanka Export Development Board, types of tea: https://www.srilankabusiness.com/faq/tea/buyer/what-are-types-of-tea.html
• Sri Lanka Export Development Board, Sri Lankan pure Ceylon tea products: https://www.srilankabusiness.com/tea/sri-lankan-pure-ceylon-tea-products.html
• Raiden (Pvt) Ltd company profile: https://www.raiden.lk