Ceylon Black Tea

Black tea is the fully oxidized tea, made popular in Europe by British. Tea growing at Sri Lanka were started by British by end of the 19th century, after the death of coffee plantations there. Most of tea produced at Sri Lanka is using the orthodox method, which is largely manual, as opposed to the CTC method, which uses machinery.
Depending on the elevation of a tea plantation, tea produced in Sri Lanka can be classified as one of the three: low-grown, mid-grown and high-grown. The high-grown teas are considered self-drinking, whereas the low-grown teas are more suitable for blends. Our single estate black teas are selected from the best mid-grown and high-grown tea plantation of Sri Lanka, and our Ceylon black tea blends use the best, natural ingredients such as Ceylon cinnamon, ginger, turmeric, lemongrass combined in some blends with rose petals and Marigold petals.
To steep black tea, per 6 ounces of water, use between one and two teaspoons of tea, depending on the grade. Use more tea for the leafy type, and less tea for the broken type. The steeping time should be between 3 and 5 minutes.

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