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The taste and aroma of Ceylon tea varies depending on the region where the plant sources were grown.

There are six important regions in Sri Lanka where tea is cultivated. Each one produces tea leaves with a distinct flavor and aroma. Tea from the Dimbula region, for example, will be strong and slightly bitter, with lemon undertones. Tea from Nuwara Eliya, on the other hand, will taste fresh, reminding one of eucalyptus and cypress.

Ceylon tea is named for the country Sri Lanka.

Ceylon tea comes from Sri Lanka. Its old name is actually Ceylon, something you can probably corroborate if you look at old maps and history books. Although the country where it came from was renamed Sri Lanka in 1972, Ceylon tea kept its name. Why? It had been cultivated and produced in that area for 200 years and had grown famous by then. There truly was no need to rename a tea that has become distinctive on its own.

Today, Sri Lanka is the third largest source of tea in the world, using nearly 188,000 hectares of land to grow tea. Well sounds like there are plenty of ceylon tea sources so hopefully there will be plenty to go around.

Ceylon tea is a type of black tea.

The Ceylon tea served at restaurants or those that come in packages you buy at grocery stores are actually a type of black tea. It is so named because of the method used to process and prepare the tea.

After they are picked, black Ceylon tea leaves are semi-dried so they retain enough moisture to allow them to remain supple. The leaves are then allowed to oxidize, exposing them to the air, which produces their dark color. The remaining moisture in the leaves then hastens the fermentation process.

Before they totally break down and lose their flavor, the leaves are fired to prevent further fermentation and then packaged. This process allows tea manufacturers to bring out and retain the leaves’ flavor and aroma.

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