Ceylon Tea

Ceylon (Ceylon tea) - a type of tea, produced in Sri Lanka. It is black tea, fully fermented. Its best harvests are dated February, March, August and September, however it is harvested all year round. Ceylon tea is characterized by a full, distinctive flavor and a red-brown color. It is the kind closest to what is generally considered to be tea in Europe and America. It is brewed by pouring boiling water over it and waiting 2â??3 minutes. The tea production process is similar almost everywhere on the island. It is carried out according to the scheme : tea harvest - the best quality tea is produced from the first two leaves and a bud; leaf wilting - a process to get rid of excess water from the leaves; rolling - leaves warmed up during twisting begin the oxidation process; screening - initial selection and cooling of leaves; oxidation - almost one hundred percent - makes the final product black tea; drying - stopping the oxidation process by heating it to a temperature of about 90â??95�ºC; sorting - selecting leaves and separating them in terms of leaf size; cleaning - removal of all kinds of dirt and stems; sensory assessment - tea brewed in accordance with the ISO 3103 standard, ensures the quality of the final product; packaging - the finished dried material is placed in paper bags, lined with aluminum foil, which prevents light and moisture from entering the packaging.