Hole das Meiste aus deinem Tee.

Ceylon tea is a broad range tea that can be sold as a black, white or green tea. This style was sourced from China, but is more commonly associated with Sri Lanka (formerly known as Ceylon) as it was developed and is now grown commercially there. It is refreshing and crisp in flavor, and can be infused with dried fruit such as apricot or mango. The black tea is most common, and it is often used in blends such as English Breakfast and Earl Grey. Sri Lankan Ceylon Silver Tips is considered the champagne of black tea and is heavily regulated within the country and beyond in its exports around the world.

Black tea is a highly oxidized type of tea. It is higher oxidized than Oolong, yellow, white and green tea giving the leaves a dark color and the brew a strong flavor. The tea has its origin in East and Southeast Asia, with both the variety sinensis and assamica being used to make it. The western term black tea refers to the color of the oxidized leaves. Black tea is known as hong cha in Chinese which translates to red tea. It was named red tea because of the color of the liquid. Black tea should not be confused with dark tea which is a post-fermented tea called Hei Cha in Chinese which translates to black tea.

White tea is one of the most recent tea types out there. It is the *least processed* tea type and has only been lightly oxidized. But just because of that, it does not necessarily mean that it is simple in taste. In fact, the processes it goes through are very meticulous and important for its taste development. Its production center is in China, especially in the *Fujian* province. In the last few years the production areas of white tea are increasing thanks to its gaining popularity.