Which country of black tea tastes best? A Guide to the purchase of famous Brands in Ceylon Black Tea producing area

Ceylon tea is a kind of tea grown in Sri Lanka, using the leaves of tea trees is called camellia. Under British rule, the country was called Ceylon, and Britain's focus on tea production made these types of tea one of the most recognized teas in the world. Since Ceylon tea refers to the tea grown in Sri Lanka, there are many kinds of tea, including white tea, green tea, black tea and so on, among which black tea is the most popular. Ceylon black tea is often used, as well as Darjeeling Tea and Assam tea, as the basis of mixed tea, such as Earl Grey Tea or English breakfast tea. Tea provides different flavor and aroma characteristics depending on whether it grows at high altitude or at sea level. Black tea at high altitude is lighter in color and similar in appearance to honey in the sun. Teas at lower elevations tend to be dark orange-red and taste bolder. Ceylon green tea is grown in Uwa province in Sri Lanka. Compared with green tea in China and Japan, this kind of green tea has a stronger malt flavor and a stronger flavor. Although these teas have a grassy taste, Sri Lankan green tea has a higher nutty flavor and a fuller taste. This kind of green tea is very strong and is usually consumed in North Africa and the Middle East, rather than in western countries. In addition to black and green tea, Ceylon also produces Yinjian white tea. These white teas are considered to be of the best quality, so they are more expensive than other Ceylon teas. Ceylon white tea is mainly produced in the mountains of Nuvalaelia, with rosin and mild sweetness. The cultivation of Ceylon tea comes from many regions of the country, from the central province to the province of Sabala Muwa.

The tea-growing area is familiar to many tourists in the central provinces because it recently became famous for crossing tea gardens by train at high elevations. Most of the province's tea comes from the Timbla region of Sri Lanka, including Nuwala, Ilya and Kandi. The elevation of Kanti is lower than that of Nuvalaelia, but it is still much higher than sea level. The tea grown here is considered to be medium-altitude tea with a copper color, full-bodied and strong taste. In Nuwara Eliya, tea is grown at an altitude of more than 6000 feet. The tea trees here grow much more slowly than sea level, and produce smaller Ceylon tea leaves. Tea grown in this area tends to be lighter in color and more delicate in taste. Southern provinces the southern part of the country is much lower than the central provinces. The tea trees planted here are closer to sea level, so thicker and darker mixed teas can be produced. The leaves of these shrubs are also longer and thinner than those growing at high altitudes. The tea produced in the province of Sabaragamuwa combines the characteristics of high and low cultivation, largely because the province has a variety of different growth climates. The tea here is rougher than that of the central provinces, but not as rough as that of the south. Tea farmers in Uva province produce large quantities of black and green tea. These teas are grown at middle elevations and are mainly produced in tourist centers such as Haptalai and Badura. The tea produced here is darker than other Sri Lankan teas.