Ceylon Tea Culture

Tea was introduced to this paradise island of Ceylon way back in 1824 By British who ruled at that time. Seeds of tea were brought from China. Starting from hill country, cultivation of tea spread to various parts of the country making Ceylon a unique country that produces five different distinct varieties of teas providing five different tastes with five different aromas.

 

Ceylon black tea is considered as the cleanest tea in the world. Free of pesticides & additives have been taken into account in this regard. According to the 2017 EU Surveillance Report, Ceylon tea was marked as the cleanest tea in the market with regard to the pesticides and other chemicals usually found in tea.

Unmatched flavor & aroma of Ceylon tea is due to few factors uniquely exist in Ceylon ( now Sri Lanka) . The elevation of plantation, humidity, rainfall ( there are two seasonal monsoon rainfalls ), diurnal variation of temperature- sunlight in the day and chill at night, wind and the uniquely rich soil are few of these parameters.

 

Two tender tea leaves and the bud is carefully plucked by masterful female tea pluckers . Then those are withered ,rolled , fermented & thereafter dried and sifted in traditional, orthodox way exist a century time period.

Ceylon Tea

Being the best and the cleanest producer of tea in the world, the taste and aroma of teas vary depending on the region that it grows in this tiny country. . Mainly there are three different regions.

 

1) High grown tea (in high elevations )
2) Low grown tea ( low altitude – specially southern province )
3) Intermediate zone of growing tea. ( uva province)

 

Apart from this regional variations; changes in the blow of wind, monsoon rain patterns ( we are blessed with 2 monsoon rainy seasons a year ), intensity of sunlight depending on seasons also have influence on these various tastes& aromas.

Low Grown Tea - Ruhuna

Tea grows almost from the sea level to around 2000ft above, and is considered as low grown. The uniqueness of the tea is the blackness as well as the strength and character in the cup with stylish range of leafy teas. The soil and the low elevation of the region contribute to the rapid growth of the tea bush and produce a long beautiful leaf that turns intensely black on withering. As the weather conditions are particularly warm and dry they produce burgundy hued liquor in the cup. The teas grown in this region have strong flavors, aromas and have distinctive qualities to it. Mainly consumed as black tea &possesses strong taste to which Arabian countries like.

Intermediate Zone - Uva

The tea grown in the eastern slopes of the central hills of Sri Lanka from 3000 to 5000ft above mean sea level & has a distinctive flavor and pungency specially during the quality season from July to September each year. They produce a leaf that is more blackened by withering than that of any other region and has a wide variety of ranges and the unique weather conditions contribute to the distinctive flavors and aromas that makes tea from Uva famous among tea lovers around the world. Uva region is also responsible for producing a significant amount of green tea.

High Grown Tea

Surrounded by an ecosystem comprises of mysterious misty, cloudy , evergreen mountain wet forests (1)Nuwara Eliya:
Nuwara Eliya is a plateau at an elevation of 6240ft above sea level. The cold weather and freshness of the air have a great impact in producing a tea that becomes world famous. The tea itself is light in cup with exquisite flavor and aroma.
(2) in the western slopes of the mountains and the valleys
3500ft to 5000ft above sea level in the western slopes of the country. The area receives the south western monsoonal rains which has an impact on the quality of the Dimbula Tea , the cold nights and dry weather from January to March bring about a rage of teas from full bodied to light delicate flavor in different valleys. Mild( soft ) tasting teas. Europeans have a great likeness to these teas.