Ceylon Tea Classification
The names used to classify Ceylon tea indicate not only the quality of the tea but also its size and appearance. There are two main categories. It is leaf types and small pieces. Leaf types indicate the size and appearance of tea produced in Sri Lanka during the colonial period. The other type exhibits modern tea styles and appearance.
The process of producing low country tea is mainly referred to as traditional black tea (orthodox black tea). The process takes place in six main stages. That is
01.Withering
02.Rolling
03.Fermentation
04.Drying
05.Grading
06.Packing