Ceylon tea first was cultivated in the late 1800s on the mystical island of Ceylon, today known as Sri Lanka. Brooklyn breakfasts Ceylon tea leaves are harvested in the Sri Lankan highlands, which provide the ideal climate for incomparable taste. We carefully select leaves for peak flavor and meticulously oxidize the leaves to give this iconic black tea its unique, rich golden color when brewed. Not as highbrow as its English cousin, Brooklyn breakfast remains full-bodied and bold bracing on its own, or mellowed with milk and sugar.