Ceylon tea (white)
Ceylon White tea is grown on the island of Sri Lanka and is highly prized, mentioned in a recent BBC article, is grown and harvested by hand. The move towards producing White tea shows a clear line between organically farmed tea that is fair and rewarding to the farmers and drinkers and the monopoly of mass produced tea. Prices per kilogram of Ceylon White tea are significantly higher than other teas from the region.

Processing
Grown, harvested and rolled by hand with the leaves dried and withered in the sun in the Nuwara Eliya region of Sri Lanka near Adam's Peak between 2200 - 2500 metres above sea level. Has a delicate, very light liquoring with notes of pine & honey and a golden coppery infusion.

Ceylon tea (green)
Ceylon Green tea is grown in Sri Lanka which is produced using methods of manufacture that may be imported from other countries, such as tightly rolled gunpowder tea or teas very similar to Chun Mee. Teas from Sri Lanka also have their own characteristics, they will usually be much darker when dry and their smell and taste will be deeper.

Long after the island gained independence in 1948, most of the tea companies in Sri Lanka were British-owned, but this soon changed after the Land Reform Act was introduced to reacquire land in foreign hands in 1971. Since 1990, a new plan has been devised to share the industry between state-owned companies and privately-owned companies.