
Assam tea is grown in north-eastern India, just south of the Himalayas. Ceylon tea, meanwhile, is the product of Sri Lanka. In both countries, commercial tea-growing began in the nineteenth century.
The tropical climates in Assam and Sri Lanka were ideally suited to the more robust tea plant variety, Camellia Sinensis Assamica. Whilst both areas offer some interesting green teas, they are best known for their brisk black teas. The processing can be fairly similar, so how do we go about distinguishing them?