Ceylon tea, grown in Sri Lanka, is often regarded as among the best in the world. The most widely produced and exported variety of tea from Sri Lanka is black tea, hence the popular usage of the name "Ceylon tea" to refer to black tea. Green tea, white tea, and oolong tea are also produced in the country. Ceylon tea, like all other forms of tea, is brewed from the leaves of the Camellia sinensis plant. Variations in growing conditions, altitude of the tea gardens, and processing techniques all contribute to the unique flavor profiles of Ceylon tea.
Teas produced at altitudes higher than 1,200 meters (about 4,000 feet) are prized for their subtle and complex flavors. They are infused with a refreshingly light and breezy spirit. High -grown is commonly grown in the districts of ‘Nuwara Eliya’, ‘Dimbula’ and ‘Uda Pussallawa’.Teas cultivated between 2,000 and 4,000 feet (600 and 1,200 meters) in altitude have a flavor profile that falls somewhere in the middle of that of high-grown and low-grown teas. They're typically praised for their balanced flavor and moderate potency. Mid-grown tea is coming from Central and Uva provinces. Particularly, from Kandy, Badulla and Bandarawela. The flavor of teas cultivated at altitudes lower than 2,000 feet (600 meters) is said to be particularly strong and robust. Their liquor is typically darker and more flavorful. This low-grown tea is grown in the ‘Sabaragamuwa’ and ‘Southern’ regions of the country.
Ceylon tea is highly prized by aficionados of the beverage all over the world. It can be taken on its own, or it can serve as a foundation for other types of tea. Ceylon tea's pleasant flavor makes it a popular option for iced tea. Ceylon tea has been a favorite among tea drinkers for centuries because of its singular aroma, flavor, and quality.
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