Ceylon tea, hailing from the island nation of Sri Lanka, is renowned for its exceptional quality and diverse flavor profiles. The tea industry in Sri Lanka, formerly known as Ceylon, has a rich history dating back to the 19th century when British colonists introduced tea cultivation to the region. Ceylon tea is primarily made from the Camellia sinensis var. assamica plant, and its unique characteristics are influenced by the island’s diverse climate and elevations. The tea is categorized into various grades, including high-grown, mid-grown, and low-grown, each offering distinct flavors and aromas. High-grown teas, cultivated in the cooler mountain regions, are known for their bright and brisk qualities, while low-grown teas, from the warmer plains, tend to be full-bodied with rich, dark notes. Ceylon tea is versatile and serves as a base for a wide range of blends, from traditional English Breakfast to innovative fruit-infused variations. The distinct terroir of Ceylon tea contributes to its global popularity, and the industry has gained recognition for its commitment to sustainability and ethical practices. Whether enjoyed hot or iced, Ceylon tea continues to captivate tea enthusiasts with its vibrant flavors and the legacy of a thriving tea culture in Sri Lanka.