What Is Ceylon Tea?

Overview

Ceylon tea is a type of tea grown on the island of Sri Lanka. Sri Lanka was formerly known as Ceylon. Sri Lanka is the third-largest tea producer in the world, accounting for about 11 percent of the world's tea production.
History

Until the 1860s, coffee was the main crop of what was then known as Ceylon, and no one was much interested in growing tea. Then, in 1869, a coffee-rust fungus devastated the island's coffee plantations and estate owners began to look for an alternative crop. They decided to follow the lead of a young Scot named James Taylor, who had started the first commercial planting of tea on the island in 1867.

Time frame

From a mere 400 hectares planted in tea in 1875, the island's plantations grew to 120,000 hectares of tea by 1900. Today, Sri Lanka dedicates nearly 220,000 hectares of land to tea production.
Geography

Ceylon tea is divided into three groups based on elevation. High-grown tea (above 1200 meters), mid-grown tea (200 to 1200 meters), and low-grown tea (sea level to 1200 meters). Each geographic region produces a unique and highly valued tea.
Types

Most Ceylon tea is produced using the orthodox process of production. When this is done, black tea is the result. Sri Lanka also produces a small quantity of green tea, instant tea and organic teas.
Fun fact

Tea is a good source of fluoride, a mineral that helps strengthen tooth enamel.

Overview