Ceylon Tea – Special

Description

This renowned black tea is characterized by dark leaves and a copper-colored liquor. Ceylon tea is harvested in the early morning hours, in the hills of Sri Lanka, also known as Ceylon. The distinctive taste and aroma of Ceylon tea are achieved through production processes passed down through generations. While everything was once done by hand, various machines are now available to facilitate production.

Sri Lanka has a favorable climate and altitude that enable the successful production of the tea plant (Camellia sinensis). Rainfall, humidity, and temperature provide a climate conducive to producing high-quality tea. Tea production is one of the main sources of income in these regions, as Sri Lanka is one of the world’s largest tea producers, alongside China.

It is well known that Ceylon was a British colony. But before the whole tea story, coffee was the primary product grown and exported. For a time, Ceylon was among the largest coffee producers until a disease affected the plants and gradually stifled coffee production. James Taylor (considered the “father” of Ceylon tea), under orders from his superiors, began experimenting with tea, and his small-scale production eventually grew. And so, tea replaced coffee.

To this day, Ceylon tea remains one of the most famous teas in the world.

• Country of origin: Sri Lanka (Uva Highlands)

HOW TO PREPARE TEA?

Pour 250 ml of boiling water over one tea bag and let steep for 2-3 min.