Although Ceylon Tea has long been synonymous with premium quality black tea since its introduction to the global markets in the 19th Century, Ceylon Green Tea, made from hand-picked buds and leaves mainly grown in the Uva and Nuwara Eliya regions of Sri Lanka. While there had been numerous experiments in producing Ceylon Green Tea since the 19th Century using Chinese seedlings the first batch of Ceylon Green Tea was exported only in 1982, Today the majority of green tea from Sri Lanka is produced using Assamese stocks mainly in the Uva region of Sri Lanka, which gives the tea a fuller body and a more pungent, malty, and nutty flavor. Unlike with Ceylon Black Tea, Sri Lanka serves only 3% of the global demand for green tea, exporting mainly to the USA, Australia, and Russia. As Ceylon Green Tea is an acquired taste, there is a growing demand for the tea from Western and Eastern Asian countries as well as African and South American countries. Meanwhile, the Ceylon Tea has lately been adopting Chinese, Indonesian, Japanese and Brazilian seedlings in producing Ceylon Green Tea expanding its cultivation to the Nuwara Eliya region with its rugged mountains and colder climate. These varieties of Ceylon Green Tea have a very light and sparkling bright yellow color and a more delicate, sweet flavor mostly associated with green teas around the world. Despite their different flavors and varieties, Ceylon Green Tea offers a multitude of health benefits that are proven by science.