Ceylon tea - considered one of the best!
Until a century and a half ago coffee was the main crop grown in Sri Lanka, known then as Ceylon. But in the 1860's tea overtook coffee as the chief crop grown in Sri Lanka. Ceylon tea is considered to be one the finest teas grown in the world. It is mainly grown in the southwest and the central region of the country. The tea comes from the black tea class.

Excellent characteristics
Ceylon teas are known for their strength and a potent aroma. Their tastes range from oaky to fine liquor to perfume. The freshness of the teas is also retained for a long time and hence they are popular choice throughout Europe.

Grades of Ceylon tea
Ceylon teas are divided in three types depending on the areas where they are grown; high, medium, and low. They are further divided in two grades a) original leaf grades and b) contemporary broken grades.

Leaf grades are separated into
1) Orange pekoe
2) Pekoe
3) Souchoung

Broken grades are separated into
1) Broken orange pekoe
2) Broken pekoe
3) Dust
4) Broken Souchong

Only a small quantity of the Leaf or Flowery grades are produced in Ceylon. They find their chief market in North America and a few European countries.

Method of preparation
The method to concoct the best cup of Ceylon tea is to select the best grade. Put the tealeaves in a pot. Boil some water and pour it into the pot containing the tealeaves. Let the tea brew for 4-6 minutes. Ceylon tea can be had straight or with milk and sugar.