Ceylon (Sri Lanka) Green tea is produced using various methods of manufacture. Green tea manufacture methods were first developed in China using Chinese clonal stock, which seed stock was in later centuries exported to Indonesia, Japan and Brazil. These manufacture methods were later developed in India using Assamese clonal stock. It is the Assamese variety that is mainly used in Ceylon today. This is the reason most of the Ceylon green teas have the characteristic darker colour in the cup of Assamese clonal stock teas. This is reflected in the flavour of the Ceylon green tea, which flavour is different than Chinese, Indonesian, Japanese and Brazilian green teas. Ceylon green teas, based on the Assamese variety of original seed stock, generally have the fuller body and the more pungent, rather malty, nutty flavour characteristic of the teas originating from Assamese seed stock. The grade (leaf size and style) names of most Ceylon green teas reflect traditional Chinese green tea nomenclature, such as tightly rolled gunpowder tea or more open leaf tea grades with Chinese names like Chun Mee. Overall, the green teas from Sri Lanka have their own characteristics at this time - they tend to be darker in both the dry and infused leaf, and their flavour is richer; this could change in the future as market demand preferences change, if the Ceylon green tea producers start using more of the original Chinese, Indonesian, Japanese and Brazilian seed base, which produces the very light and sparkling bright yellow colour and more delicate, sweet flavour with which most of the world market associates green teas. At this time, Ceylon remains a very minor producer of green teas and its green teas, like those of India and Kenya, remain an acquired taste; truly, a specialty type of rare tea.