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Ceylon tea is black tea grown in Sri Lanka, the island once called Ceylon — a major world origin and blend base alongside Assam and Darjeeling. Fully oxidised and made mostly the orthodox way, it brews to a bright golden-amber liquor that is brisk, crisp and lively, with a distinctive citrusy note and a light, clean astringency that makes it the versatile workhorse of countless breakfast and iced-tea blends worldwide.