Ceylon Tea
Ceylon tea refers to tea produced in Sri Lanka, historically known as Ceylon. It is prized for its rich flavor and vibrant aroma, which can vary by region, elevation, and processing method. Ceylon tea is typically classified into three main types: black, green, and white, with black tea being the most widely recognized. The island's ideal climate, with its misty hills and fertile soil, contributes to the unique quality of the tea. Ceylon tea is often enjoyed plain or with milk and is celebrated for its bright color and brisk taste, making it a popular choice worldwide.
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Ceylon tea refers to tea produced in Sri Lanka (formerly known as Ceylon), known for its high quality and distinctive flavors. It's primarily grown in three main regions: Nuwara Eliya, Uva, and Dimbula, each offering unique taste profiles influenced by altitude and climate. Ceylon tea can be black, green, or white, with black tea being the most common. It is often noted for its bright color, aromatic scent, and brisk, refreshing taste. Ceylon tea is widely exported and appreciated worldwide, often served plain or with milk, contributing to its popularity among tea drinkers globally.