4. How Ceylon Tea is Grown and Processed
Ceylon tea is grown and processed in a specific way that gives it its unique flavour and aroma. Here’s a closer look at how Ceylon tea is grown and processed:
Growing Conditions: Ceylon tea is produced in the highlands of Sri Lanka, where the climate is excellent, and the soil is rich in nutrients. The tea bushes thrive in this environment, producing tender leaves ideal for making high-quality tea.
Plucking the Leaves: Tea leaves are typically plucked by hand, ensuring that only the most tender leaves are harvested. The plucking is done by skilled workers who carefully select suitable leaves and buds for processing.
Withering: Once the leaves have been plucked, they are spread out on large trays and left to wither. This process removes excess moisture from the leaves, making them more pliable for rolling.
Rolling: After withering, the leaves are rolled to release the natural oils and flavour compounds. This is done using a rolling machine or by hand, depending on the scale of the operation. Rolling also helps to shape the leaves into the desired size and shape.
Fermenting: The rolled leaves are then left to ferment for a short period, usually between 30 minutes to a few hours. This process helps to develop the unique flavour and aroma of the tea.
Drying: After fermentation, the leaves are dried in large ovens or by exposure to the sun. This stops the fermentation process and locks in the flavour and aroma of the tea.
Sorting: The final step is sorting, where the leaves are graded according to size, shape, and quality. The best leaves are reserved for high-end teas, while lower-grade leaves are used for cheaper blends.
5. Types of Ceylon Tea
Ceylon tea comes in various types with unique flavours and aromas. Here’s a closer look at some of the most popular types of Ceylon tea:
Black Tea: Black tea is the most common type of Ceylon tea, accounting for more than 90% of the tea produced in Sri Lanka. It is made from withered and fermented tea leaves, which gives it its distinctive flavour and aroma. Ceylon black tea is known for its robust and full-bodied taste and is often enjoyed with milk and sugar.
Green Tea: Green tea is a popular alternative to black tea, especially for those seeking a milder flavour and lower caffeine content. It is made from unfermented tea leaves that are steamed and dried. Ceylon green tea has a light, refreshing taste with grassy and floral notes.
White Tea: White tea is a rare and expensive tea made from the youngest leaves and buds of the tea plant. The leaves are withered and dried but not fermented or rolled, which gives it a delicate, subtle flavour with floral and fruity notes. Ceylon white tea is highly prized for its soft and nuanced taste.
Oolong Tea: Oolong tea is a partially fermented tea that falls between black and green tea in terms of flavour and aroma. It is made from withered leaves that are partially fermented and then dried. Ceylon oolong tea has a complex, multi-layered flavour with floral and nutty notes.
Flavoured Tea: Flavored tea is a popular way to enjoy Ceylon tea, as it can be infused with various natural flavours like fruit, flowers, and spices. Flavored Ceylon tea comes in different blends, including Earl Grey, masala chai, and vanilla.
Each type of Ceylon tea has its unique flavour and aroma, making it easy to find one that suits your taste preferences. Whether you prefer solid and full-bodied black tea or delicate and nuanced white tea, Ceylon tea has something to offer for every tea lover.
6. the Importance of Origin ( Areas )
The discovery of the influence of the different climates on tea production has led to the creation of a variety of quality teas unique to each agro-climatic area in Sri Lanka. It cannot be found anywhere else on earth. Nuwara Eliya, Dimbula, Uva, and Uda Pussallawa in the highland region, Kandy in the middle country, and Ruhuna and Sambalgamuwa in the low country region of Sri Lanka are internationally renowned for their teas.
Nuwara Eliya: The most famous tea-growing region in Sri Lanka, is the hilliest and has the most significant average altitude. Coupled with a low temperature, this yields teas with an exceptional aroma. The infusion in the cup is the palest of all Ceylon Tea varieties, with a golden colour and a delicately aromatic flavour. Whole-leaf Orange Pekoe (OP) and Broken Orange Pekoe (BOP) are this region’s most desired tea grades.
Dimbula: Between Nuwara Eliya and Horton Plains lies the district of Dimbula, whose teas are defined as “high grown” as all estates exceed an altitude of 1,250m (4000 Feet). The region’s complex topography produces various microclimates, which have differences in flavour – sometimes jasmine mixed with cypress. All, however, share the Dimbula character: a tea that makes a delicate golden-orange hue in the cup and which is refreshingly mellow.
Uva: The distant Uva precinct is exposed to the northeast and southwest monsoon winds, which is thought to provide the tea grown here with a unique, distinct personality and exotically fragrant flavour. Thomas Lipton, a Victorian entrepreneur, convinced Americans to consume tea by using tea cultivated on his Uva plantations. Once encountered, the mellow, smooth flavour of Uva tea is instantly distinguishable.
Uda Pussellawa: While Uda Pussellawa is adjacent to Nuwara Eliya, its tea is frequently compared to its neighbour’s. In contrast, it is darker in the cup, with a reddish tint, more potent, and wonderfully tart. Supposedly, colder circumstances at the end of the year impart a trace of rose to the aroma of a tea with a medium body and delicate flavour. Yet, heavy precipitation tends to yield even darker and more robust tea in taste.
Kandy: The teas produced in the Kandy area, where the industry originated in 1867, are known as “mid-grown” since cultivation does not surpass 1,300 metres. The flavour varies based on altitude and whether or not the plantation is protected from monsoon winds. They are delicious. The infusion of Kandy teas is brilliant with a coppery hue, and they are robust and powerfully full-bodied.
Ruhuna: The teas of the Ruhuna region are considered “low-grown” because they are produced at an altitude of fewer than 600 metres in extensive subregions ranging from the coastal plains to the southern border of the Sinharaja Rain Forest. The soil, together with the estates’ low height, promotes the tea bush’s rapid growth, resulting in the production of long, attractive leaves. Full-flavoured black tea is a speciality that is uniquely Ruhuna. The facilities that create Ruhuna leaves generate various leaf types and sizes, including the desired “tips.”
Sabaragamuwa: Sabaragamuwa is the largest district in Sri Lanka, and its tea gardens range from sea level to 610 metres. Sabaragamuwa, situated between Sinharaja in the south and Adam’s Peak wilderness in the north, produces a shrub with a large leaf that multiplies. The beverage is also comparable to Ruhuna teas; it is dark yellow-brown with a hint of crimson. The scent, however, is significantly distinct from that of the Ruhuna goods, with a note of sweet caramel that is not quite as strong but yet exquisitely refined.
7. Health Benefits of Ceylon Tea
In addition to its delicious taste and aroma, Ceylon tea is also packed with health benefits. Here are some of the ways that drinking Ceylon tea can benefit your health:
Boosts Immune System: Ceylon tea is rich in antioxidants, which help to boost the immune system and protect the body from disease. Antioxidants also help to fight free radicals, which can damage cells and contribute to aging and disease.
Promotes Heart Health: Ceylon tea has been linked to a reduced risk of heart disease thanks to its ability to lower blood pressure and improve cholesterol levels. In addition, Ceylon tea contains compounds called flavonoids, which help to improve blood flow and reduce inflammation in the body.
Supports Digestive Health: Ceylon tea contains tannins, which are natural compounds that help to soothe the digestive system and reduce inflammation. As a result, Ceylon tea can help ease digestive problems like bloating, constipation, and diarrhea.
Boosts Mental Alertness: Ceylon tea contains caffeine, which can help to boost mental alertness and improve focus. However, Ceylon tea has a lower caffeine content than coffee, making it an excellent alternative for those looking for a milder caffeine boost.
Promotes Weight Loss: Drinking Ceylon tea can help to boost metabolism and promote weight loss. Ceylon tea contains compounds called catechins, which have been shown to help the body burn fat and reduce body weight.
Promotes Oral Health: Ceylon tea contains fluoride, which can help to strengthen tooth enamel and prevent cavities. Drinking Ceylon tea can also help to freshen your breath and reduce the growth of harmful bacteria in the mouth.
Ceylon tea is a delicious and healthy beverage that offers a wide range of health benefits. Whether you’re looking to boost your immune system, promote heart health, or improve mental alertness, Ceylon tea is an excellent choice for a healthy and refreshing drink.
8. Ceylon Tea Around the World
Sri Lanka is the largest producing nation that adds value to its tea before exporting it. Many tea packets and bags are shipped yearly, accounting for around 40% of the total volume and 45% of the total income. Boxboard cartons, foil packs, soft wooden boxes, metal cans, ceramic jars, and wooden boxes are all used to export Ceylon Tea.
Nowadays, Ceylon Tea is exported to close to 160 nations. The Middle East, Gulf, and North Africa area continues to absorb more than fifty per cent of Sri Lanka’s exports. The Russian Federation and CIS nations continue to be the second most significant market for Ceylon Tea, accounting for around 20% of total exports.
The Far East is becoming an important market for Ceylon teas. The most promising new market has been identified as China, which imports over 10 million kg of Ceylon black tea yearly and ranks seventh in the buyer’s inventory. Japan is the other historic importer of Ceylon Tea in the region of the Far East. The most recent trend is the gradual growth in demand for Sri Lankan tea bags in West Africa.
Sustainability is not a trendy buzzword among Sri Lanka’s tea industry participants. However, in recent years, the push for sustainable practices in all facets of the cultivation, manufacturing, storage, transportation, and distribution of Ceylon Tea has gained speed as new laws and industry standards have been implemented.
9. Popular Ceylon Tea Brands
Many famous Ceylon tea brands are widely available in Sri Lanka and worldwide. Here are a few of the most well-known brands:
Dilmah: Founded in 1988 by Merrill J. Fernando, Dilmah is one of Sri Lanka’s most famous tea brands. The company is known for its commitment to quality and sustainability, and its teas are available in over 100 countries.
Akbar Tea: Based in Sri Lanka, Akbar Tea is a family-owned company that has been producing high-quality Ceylon teas since 1972. The company offers many teas, including black, green, and flavoured varieties.
Basilur Tea: Basilur is a Sri Lankan brand known for its unique blends and packaging. The company offers many teas, including black, green, white, and herbal blends.
Melsna Tea: is a premium tea brand specialising in producing high-quality Ceylon teas. The company is based in Sri Lanka, and Melsna was founded in 2003 to create delicious and sustainable teas.
Article by
Ravindu Dilshan Illangakoon
As co-founder and Head of Content at Sri Lanka Travel Pages, I ensure that every blog post we publish is AMAZING.