Ceylon black tea is produced by fully fermenting the tea leaves, which gives it a strong, full-bodied flavor. It is often used as a base for flavored teas and is enjoyed by people all over the world. Ceylon black tea is known for its high quality and distinctive flavor, which is described as being light, bright, and refreshing. It is often served with milk and sugar and is enjoyed both hot and iced.
To make Ceylon black tea, the tea leaves are harvested from the tea plant and then allowed to wither, or dry out, for a period of time. The leaves are then rolled, either by machine or by hand, to break down the cell walls and release the enzymes that will be used in the fermentation process. The rolled leaves are then placed in a cool, humid environment to allow the fermentation process to begin. Once the leaves have fermented to the desired level, they are dried to stop the fermentation process and preserve the flavor of the tea. The dried leaves are then sorted and graded according to size and quality, and they are then ready to be packaged and shipped to consumers around the world.