CEYLON TEA

Originating on the tropical island of Sri Lanka, where its development is supported by optimal climatic and soil conditions, Ceylon Tea has conquered the world with its distinctive flavour and unmistakable aroma. The flavours and characteristics of the tea produced in Sri Lanka vary widely because the country has such a broad range of elevation, climate, soil types, plant varieties, and weather. Despite regional variations, a traditional Ceylon tea flavour is regarded as being strong, rich, and rejuvenating. It features some citrus, cocoa, and spice flavours as well as medium-to-full tannins. The dried leaves of the Camellia sinensis tea plant are used to make Ceylon tea. They are frequently referred to as wiry because the leaves are kept long and thin with a wirelike look. In the realm of tea, it is extremely simple to recognize these leaves. The majority of Ceylon tea is orthodox tea, which means it was processed by hand and produces a refreshing bright tea.