Sri Lanka, known as the “Pearl of the Indian Ocean,” is renowned worldwide for its exquisite tea. Sri Lankan tea, often referred to as Ceylon tea (a nod to the country’s former name), is celebrated for its exceptional quality and distinctive flavor profiles. The island’s lush, rolling hills are adorned with meticulously maintained tea plantations, where tea leaves are hand-picked with care.

Sri Lankan tea is characterized by its briskness, brightness, and a wide range of flavors, which can vary from delicate and floral to bold and robust. The island’s unique geography and diverse microclimates contribute to the rich complexity of Ceylon tea. Most notably, Sri Lanka produces three main types of tea: black, green, and white.

Black tea from Sri Lanka is the most famous and is prized for its strong, full-bodied taste with notes of caramel and citrus. It is a staple in many breakfast blends and is enjoyed around the world. Green tea, on the other hand, offers a milder, grassy flavor, while white tea is the least processed and has a delicate, subtle taste.

Sri Lankan tea culture is deeply rooted in the country’s history and traditions. Visitors to Sri Lanka often have the opportunity to tour tea estates, witness the tea-making process, and sample freshly brewed cups of this beloved beverage. Whether sipped hot or iced, Sri Lankan tea provides a delightful and refreshing experience that captures the essence of this beautiful tropical island

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