Despite its diminutive geography, it is a land of great beauty and manages to be one of the largest tea producers in the entire world. Ceylon tea is the name broadly given to loose black teas produced in Sri Lanka. Ceylon is considered the world’s best fruity black tea, and has many properties that make it perfect for use in blends, or as bases for flavored teas. While originally a coffee country, weather conditions and crop infestations pushed Sri Lanka towards tea production, and they took to it with aplomb. While tea is grown and produced all over the world, Ceylon (Sri Lankan) has a special recognition, and much of this has to do with the production methods. While others have begun to mechanize the entire process, or simplify it with CTC Manufacturing, Ceylon tea is still produced by the Orthodox method. This is painstaking and time consuming, as it means pickers filling baskets only partially to avoid bruising leaves, and carefully rolling out the tea to break down cell walls to allow the oxidation process to begin. Once sufficiently oxidized, the loose leaves are then fired to preserve their current state of oxidation, and carefully packaged and sent to happy tea drinkers across the world. This English Breakfast blend is unique because it was grown entirely within the grounds of the Idulgashinna Estate. This simplified supply chain means product is watch closely from planting, to harvest, to oxidation, to hand packing in Cleveland, OH. It means a whole leaf breakfast tea that is ethically and sustainably sourced, and it means jobs in the heart of the midwest as we lovingly package the tea for consumers at our headquarters. It is also a 100% certified organic.