Each sip of tea comes from the young leaves of the Camilla Sinensis’ tree. This plant species is so environmentally sensitive that each tea producing location has a unique and specific combination. Ceylon tea is recognized not only because of its geographical fluctuations in tea countries, but also because of the very sophisticated technique of producing traditional and orthodox black tea. Cultivating tea is not a complicated procedure because of the geography of Ceylon. The tea bush naturally grows in the tea field. However frequent weeding, fertilization, pruning and replanting of trees has to be carried out by the tea estates as a part of the maintenance and sustainability process of cultivating tea. On the hillside, bushes grow. Soil quality, altitude, temperature, rainfall, precipitation, intensity of sunshine, and water quality (all of which are abundant) all work in tandem to nurture this plant. The tea production process, like anything else that is organically cultivated, begins in the fields and finishes in a beverage. The leaves are dried using time-honored methods, allowing the chemical makeup of the leaf to generate a beverage with distinct characteristics indigenous to a certain area. And this is where the story begins.