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Description
The three major tea-growing regions in Sri Lanka are Uva, Dimbula, and Nuwara Eliya. The most premium varieties are cultivated at altitudes up to 1,200 meters. Harvesting is done by hand, following the two leaves and a bud principle, where one unopened bud and two leaves are carefully picked. The harvest is then transported to factories for processing. In these facilities, the leaves are spread on trays for drying, ensuring optimal air circulation to remove moisture before they are rolled, a process mostly done by machines today. Rolling breaks the cell structures and initiates the full oxidation crucial to black tea. For optimal oxidation, leaves are exposed to controlled airflows. Finally, leaves are sorted by size and packed.
Ceylon tea is known for performing well in hard water, releasing its malty flavors optimally. In some cultures, it is enjoyed with a hint of lemon juice or a splash of milk. In Sri Lanka, it is often served with fresh ginger.
History
British rule over Sri Lanka, then known as Ceylon, began in 1796. The British colonialists started experimenting with tea cultivation in the 1840s, which proved successful, though it took several more years to establish the first tea plantation. In 1852, a Scotsman named James Taylor settled on the Loolecondera Estate in Galaha. Fifteen years later, he began developing a 7.5-hectare tea plantation there. The 1870s brought a major crisis when Hemileia vastatrix, or coffee rust, devastated local coffee crops, prompting plantation owners to seek alternatives. It was found that tea plants were resistant to this fungus, leading to a significant boom in tea cultivation.
In 1873, the product manufactured there debuted as "Ceylon Tea" when the first pounds were exported to London.
In 1948, Ceylon gained independence from Britain. The country's name changed to Sri Lanka with the establishment of a republic and a new constitution in 1972.
Fun Facts
- The initial cultivation attempts used Assam tea plants from India.
- There is an official logo featuring a golden lion for Ceylon tea, owned by the Sri Lanka Tea Board, which certifies authentic Ceylon tea. Certain conditions must be met to use this seal, such as ensuring it is 100% pure Ceylon tea that is packaged within the country.
