While the Chinese talk of Red tea for oxidized teas, the former English colonies (India, Ceylon, Kenya) continue to call it black tea. Ceylon (Sri Lanka) exports 95% of its 300 000 tons of annual production. Ceylon and Kenya dispute the world’s first tea exporting country status. There exist three types of plantations: the high altitude teas grown on plantations between 1 200 to 2 200 meters (high grown), the teas grown in altitudes of 600 to 1 200 meters (medium grown) and the teas grown in the plains (low grown). There are seven production regions. Nuwara Eliya in the south center of the island is surrounded with cyprus trees, mint and eucalyptus which give a very unique taste to the teas produced on these plantations. Dimbula, in the center west, has some of the oldest plantations of the island and produces a structured limpid, high quality tea. The high altitude plantations of Uva, on the east of the island, produce teas which are very balanced between their force and scent. Uda Pussellawa, north of Uva, also produces exquisite, discrete and subtle teas, particularly in the summer months. Kandy (the former capital of Ceylon) has some of the most ancient plantations in Ceylon and produces teas with intense and strong flavours. In the south west of the island, nestled between Dimbula and Ruhuna, Sabaragamuwa produces a large variety of low grown teas and FOP teas of a high quality. Lastly, Ruhuna, in the south west and with its plantations of low and middle altitude, produces quality teas, particularly in the Galle, Radahena and Ratnapura gardens. Ceylon and its famous lion (the country emblem and brand image for Ceylon teas) produce regular, strong and scented teas (woody and artichoke notes). The teas from Kandy, Ruhuna and Uva are generally copper coloured while the teas from Dimbula, Nuwara and Pussellawa are clearer and brighter. Ceylon tea is generally consumed pure; but certain amateurs enjoy adding a small cloud of milk.