Ceylon Black Tea,Sri Lanka ADF Ceylon Tea price supplier

        C eylon tea from Sri Lanka, acclaimed as the best tea in the world has its inherent unique characteristics and reputation running through more than a century. The influence of climatic conditions of its plantation imparts to the product a variety of flavors and aromas, synonymous with quality. Sri Lanka produces tea throughout the year and the growing areas are mainly in the central highlands and southern inland areas of the island. They are broadly grouped under these headings according to their elevations, with high growns ranging from 1200 m upwards, medium growns covering between 600 m to 1200 m. and low growns from sea level up to 600 m.

        S ri Lanka produces tea throughout the year and the growing areas are mainly concentrated in the central highlands and southern inland areas of the island. They are broadly grouped under these headings according to their elevations, with high growns ranging from 1200 m upwards, medium growns covering between 600 m to 1200 m. and low growns from sea level up to 600 m.

        H igh grown teas from Sri Lanka are reputed for their taste and aroma. The two types of seasonal tea produced in these areas Dimbula and Nuwara Eliya are much sought after by blenders in tea importing countries. Uva teas from Eastern Highlands contain unique seasonal characters and are widely used in many quality blends particular in west Germany and Japan.

      T he medium grown teas provide a thick coloury variety which are popular in Australia, Europe, Japan and North America.

      T he teas produced in low grown areas are mainly popular in Western Asia, middle Eastern countries and CIS countries. Most factories in these areas produced what are known as leafy grade of tea where the tea leaves are well twisted and can grade into long particles.

       S ri Lanka mainly produced orthodox teas. In the orthodox process of production, semi dried green shoots are ruptured by rolling achieved from a rotary movement. The rolling process ruptures and twists the leaves. When tea leaves are crushed an oxidation process begins, which is followed by firing and commonly known Black tea is produced.