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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.