Ceylon Tea
Black tea is obtained through an oxidation process. The newly plucked leaves are laid out in rooms where the humidity is high, for fermentation to take place. The leaves are left for 3 to 5 hours, depending on the variety of tea. This allows the leaves to acquire their characteristic dark green or black colour. Black tea has a relatively stronger taste than green tea and white tea, and can be mixed with milk.

Ceylon tea is one of the most popular varieties of black tea. Named after the former name of Sri Lanka, this aromatic tea has a delicate taste.

Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo, and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts.

Please read Tea and Natural Antioxidants to learn more on the health properties of tea.


  • Lydia Gautier. Tea - Exotic Flavours & Aromas. Switzerland: Stewart, Tabori & Chang, 2006.
  • All About Tea. Singapore: Marshall Cavendish Cuisine, 2005.
  • Jane Pettigrew. The Connoisseur's Guide to Tea - Discover the World's Most Exquisite Tea Leaves. United Kingdom: Apple Press, 2007.
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