One of the most celebrated drinks in the world, since its first consignment arrived at the London Tea Exchange in 1873, Ceylon Black Tea has been the lifeline of Sri Lankan exports and trade. One of the top 5 tea producing countries in the world, Sri Lanka satisfy over 11% of the global demand for tea and is one of the largest exporters of handpicked orthodox tea to the global market.
Despite Sri Lanka’s adoption of other varieties of Ceylon Black Tea continues to be country’s specialty. Rich with a flavor and goodness uniquely formed by the varying terroir of Sri Lanka’s tea-growing regions, Ceylon Black Tea is scientifically proven to have a unique composition of Flavone’s. These flavones are responsible for the crisp citrus aroma unique to Ceylon Black Tea as well as the multitude of health benefits, it offers.
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.
Fruits flavored Tea
In addition to the celebrated ginger, cinnamon flavored teas and Ceylon Masala Chai, Sri Lankan tea manufacturers produce a range of innovative spiced tea flavors that combine the flavor of Ceylon Spices and Ceylon Tea in a single sip of tea. Among them is the clove flavored black tea, cardamom flavored black tea, black tea with turmeric, and combined spice flavors.