Ceylon tea is cultivated and produced in Sri Lanka - an island whose contours are lined with tea bushes, and whose growing regions produce teas of diverse flavour and character.
From Uva, in the east of the country, Dimbula in the west, and Nuwara Eliya in between, come some of the finest Ceylon teas. Teas whose leaves are carefully picked by hand, before being withered, rolled and fermented to prepare them for the cup.
Ceylon teas are characterised by a fragrant aroma and crisp, citrus flavours. They are delicious as single estate teas, or as part of a black tea blend.