What's the difference between black tea and oolong tea? Would you like oolong tea or black tea? Which is more expensive?

Ceylon tea, like other "real" teas, comes from a tea tree called camellia. But what distinguishes black tea from other teas is the way it is processed.

Green tea is steamed but not oxidized, white tea and oolong tea are only partially oxidized, and black tea is fully oxidized. After picking, the leaves of the tea tree wither, roll up, ferment for several hours, and finally the black tea is dried and packaged into different shapes and sizes.

This unique processing method is actually the reason why Ceylon black tea tastes stronger and more fragrant. The way Ceylon tea is packaged is another reason for its long-lasting aroma, making it an excellent export and shipping product.

There are several kinds of black tea. The main difference lies in the place or region where tea trees are grown. Like the wine regions of France, Australia and California, black tea from one region has subtle differences in characteristics from black tea grown elsewhere. Because of this, black tea types are often named after their place of origin so that they are easier to identify by association.

An important back tea is Ceylon Black Tea, grown on an island of the same name in Sri Lanka, where extreme weather and rustic nature are an important part of its unique taste.

Before Ceylon became a tea growing area, it was first a coffee area. Coffee cultivation in Sri Lanka began in the 19th century, about three centuries after the Portugal first landed in search of spices. In 1837, Sri Lanka had a coffee history of 4000 acres on Ceylon Island alone, promoting coffee trade and exports in the British colony at that time. Nearly four decades later, however, coffee cultivation in Sri Lanka suffered a huge setback and could never recover.

In early 1865, coffee growers in Ceylon noticed the emergence of a leaf fungus that caused the leaves to die, dropping the dreaded Hemileia vastatrix or devastating Emily. There was a time when growers planted faster to overcome it, but to no avail. By 1867, growers were focusing on tea and began growing it in the field rather than in experiments. This reversal was dramatic, Sir Arthur Conan Doyle wrote in his De Profontes:

Those were the royal era of Ceylon coffee cultivation, where a single season and a decaying fungus drove entire communities through years of despair to pluck and wisdom to win one of the greatest commercial victories. When a great industry withers, it is not always with such a heart that another equally rich industry takes its place in a few years. Ceylon's tea fields are like the lions of Waterloo, a true monument to courage.

The first cups of Ceylon tea produced in the 1860s were rolled up by hand or arm on the floor or table of a bungalow balcony and then fired over a charcoal fire. The resulting Ceylon Black Tea is a fruity, slightly smoky drink.

In recent years, Ceylon black tea has been processed by developing machines, but many still use traditional methods. Lumbini Tea Valley is now the leader in the Sri Lanka specialty tea market. Sinharaja wire iry Tips is one of the most famous teas in the world. In fact, it is the most precious tea in the world.