The principal production of tea in Ceylon (Sri Lanka, but the tea is referred to as Ceylon) is of black or fully oxidized tea. It is produced throughout the year, but the finest plucking are in February and March, and again in August and September. Ceylon teas are divided into high, medium, and low grown. Of these, the high grown are of the very best quality and when coupled with the specific times of year, they can be outstanding.
Certain districts within Ceylon, such as Uva, Nuwara Eliya and Dimbula can be depended upon for very fine teas. Ceylon teas are divided into two groups: (1) the Leaf grades, and (2) the smaller broken grades, many of which are destined for teabags.
