Description Ceylon black tea This famous black tea is characterized by dark leaves and a copper colored liquid. Ceylon black tea is harvested in the early morning hours, in the hills of Sri Lanka also known as Ceylon. The characteristic taste and aroma of Ceylon tea is obtained through production processes that have been passed down through the generations. With the fact that in the past everything was done by hand, while today various machines are available that facilitate production. Sri Lanka has a suitable climate and altitude that allows the successful production of the tea plant (Camellia sinensis). Precipitation and air humidity, as well as temperature, provide a climate that favors the production of high-quality tea. Tea production is one of the main sources of income in these areas. As Sri Lanka is one of the largest producers of tea in the world next to China. It is common knowledge that Ceylon was a British colony. But before the whole story with tea, it was coffee that was produced and exported. For a time, Ceylon was among the largest producers of coffee. Until disease took hold of the plants and slowly suffocated coffee production. James Taylor (who is considered the “father” of Ceylon tea) on the orders of his superiors began to experiment with tea, and his small production that developed over time. And so tea replaces coffee. Ceylon tea is still one of the most famous teas in the world. In our stores besides it, you can also find another tea originating from Sri Lanka . Nuwara Eliya tea, which is grown at higher altitudes. Country of origin: Sri Lanka PREPARATION 3 g (cca. flat tablespoon) 95 ºC 2-3min
