Distinguish between Ceylon Teas and their grown regions

Ceylon tea produces various type of tea at the different climate of regions.

Sri Lanka, well known in tea as Ceylon tea. Sri Lanka is the third largest tea producer in the world and largest exporters of high-quality black tea into the world tea market under the Ceylon tea symbol.

So Sri Lanka is the best know for Ceylon black tea, and the majority of its production is black tea but produces green and white tea as well.

Ceylon teas are more well-known in the middle east and Russia than in Western countries.

Sri Lanka has lowland and mountainous areas, and the climate is widely variable depending on location. so Ceylon tea produces various type by the location.

Tea is grown in slopes at three different elevations- 4000 ft above sea level (high grown), between 2000 ft. and 4000 ft. (mid- grown) and finally, below 2000 ft.(low grown).

Each level produces teas of unique character. By blending teas from different areas of the island and at varied elevations,

Sri Lanka can offer a very wide range of flavour and colour. Some are full-bodied, others light and delicate, but all Ceylon blends will have brisk, full flavours and bright golden colour.

Sri Lankan main teas

Ceylon black tea

Sri Lanka is the expert of black tea in the world and majority production is Ceylon Black Tea. It has a crisp aroma reminiscent of citrus, and is used both unmixed and in blends. It is grown on numerous estates which vary in altitude and taste.

Ceylon green tea

Ceylon green teas generally have the fuller body and the more pungent, rather malty, nutty flavour characteristic of the teas. The main green tea grades are OP(whole leaf), Gun Powder, Fannings and Dust in Sri Lanka.

Ceylon white tea

Ceylon white tea can be divided into two grades, known as “Silver Tips/Silver Needle” and “Golden Tips/Golden Needle” are highly prized, and prices per kilogram are significantly higher than other teas which produce in Sri Lanka.

The tea is grown, harvested and rolled by hand with the leaves dried and withered in the sun. It has a delicate, very light liquoring with notes of pine & honey and a golden coppery infusion.