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Ceylon tea is a particularly prized form of black tea from Sri Lanka. It has a golden color and rich, intense flavor which many tea consumers greatly appreciate, and it is used straight as well as in tea blends. Sri Lanka is one of the largest tea producers in the world, and Ceylon tea can be found all over the world as a result. Particularly fine highland varieties can also get quite costly, as they have a rich taste and strong aroma favored by some consumers.
Sri Lanka was known as Ceylon under colonialism, and the name has stuck for the tea. Tea was first introduced to the country as a crop in 1867, to replace a devastated coffee crop. Tea producers quickly began to produce tea with a unique flavor and color, and Ceylon tea began to experience high demand. The majority of Ceylon tea is grown in the highlands of the country, with lower elevation teas being used as filler in tea blends.
Six regions of Ceylon produce tea: Galle, Ratnapura, Kandy, Dimulla, Uva, and Nuwara Eliya. Ceylon tea is often identified by the region is was grown in, and each area's tea tastes distinctly different, with the best harvests coming in February, March, August, and September. The tea leaves are carefully selected for optimal flavor and meticulously oxidized to make classic black tea. After oxidation, the tea is roasted and prepared for sale at packaging facilities.
Black tea is made from the dried leaves of Camellia sinensis, a perennial evergreen shrub. Black tea has a long history of use dating back to China approximately 5,000 years ago. Green tea, black tea, and oolong tea are all derived from the same plant. Our black teas have different types of antioxidants than fruits and vegetables. The arubigins, epicatechins, and catechins are among those listed in a USDA chart. All are considered flavonoids, a type of antioxidant. Brewed green and black teas have loads of those.
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