The tea sector in Sri Lanka has always been a vital component of her economy. It is also the country's largest employer providing employment both directly and indirectly to over one million people. It also contributes a significant amount to Government revenue and to the gross domestic product.
Ceylon tea from Sri Lanka, acclaimed as the best tea in the world has its inherent unique characteristics and reputation running through more than a century. The influence of climatic conditions of its plantation imparts to the product a variety of flavors and aromas, synonymous with quality.
Sri lanka as the 3rd biggest tea producing country globally, has a production share of 9% in the international sphere, and one of the world's leading exporters with a share of around 19% of the global demand. The total extent of land under tea cultivation has been assessed at approximately 187,309 hectares.
Sri Lanka produces tea throughout the year and the growing areas are mainly concentrated in the central highlands and southern inland areas of the island. They are broadly grouped under these headings according to their elevations, with high growns ranging from 1200 m upwards, medium growns covering between 600 m to 1200 m. and low growns from sea level up to 600 m.
High grown teas from Sri Lanka are reputed for their taste and aroma. The two types of seasonal tea produced in these areas Dimbula and Nuwara Eliya are much sought after by blenders in tea importing countries.
Uva teas from Eastern Highlands contain unique seasonal characters and are widely used in many quality blends particular in west Germany and Japan.
The medium grown teas provide a thick coloury variety which are popular in Australia, Europe, Japan and North America.
The teas produced in low grown areas are mainly popular in Western Asia, middle Eastern countries and CIS countries. Most factories in these areas produced what are known as leafy grade of tea where the tea leaves are well twisted and can grade into long particles.
Sri Lanka mainly produced orthodox teas. In the orthodox process of production, semi dried green shoots are ruptured by rolling achieved from a rotary movement. The rolling process ruptures and twists the leaves. When tea leaves are crushed an oxidation process begins, which is followed by firing and commonly known black tea is produced.
Ceylon tea from Sri Lanka, acclaimed as the best tea in the world has its inherent unique characteristics and reputation running through more than a century. The influence of climatic conditions of its plantation imparts to the product a variety of flavors and aromas, synonymous with quality.
Sri lanka as the 3rd biggest tea producing country globally, has a production share of 9% in the international sphere, and one of the world's leading exporters with a share of around 19% of the global demand. The total extent of land under tea cultivation has been assessed at approximately 187,309 hectares.
Sri Lanka produces tea throughout the year and the growing areas are mainly concentrated in the central highlands and southern inland areas of the island. They are broadly grouped under these headings according to their elevations, with high growns ranging from 1200 m upwards, medium growns covering between 600 m to 1200 m. and low growns from sea level up to 600 m.
High grown teas from Sri Lanka are reputed for their taste and aroma. The two types of seasonal tea produced in these areas Dimbula and Nuwara Eliya are much sought after by blenders in tea importing countries.
Uva teas from Eastern Highlands contain unique seasonal characters and are widely used in many quality blends particular in west Germany and Japan.
The medium grown teas provide a thick coloury variety which are popular in Australia, Europe, Japan and North America.
The teas produced in low grown areas are mainly popular in Western Asia, middle Eastern countries and CIS countries. Most factories in these areas produced what are known as leafy grade of tea where the tea leaves are well twisted and can grade into long particles.
Sri Lanka mainly produced orthodox teas. In the orthodox process of production, semi dried green shoots are ruptured by rolling achieved from a rotary movement. The rolling process ruptures and twists the leaves. When tea leaves are crushed an oxidation process begins, which is followed by firing and commonly known black tea is produced.
History of tea
The story of Ceylon tea begins over two hundred years ago, when the country that is now known as Sri Lanka, was still a British colony. Coffee was the dominant crop on the island, and intrepid British men journeyed across oceans to begin a new life on coffee plantations.
However, coffee was not destined to succeed in Ceylon. Towards the close of the 1860’s the coffee plantations were struck by Hemileia Vostatrix, coffee rust, better known as coffee leaf disease or ‘coffee blight’. As the coffee crop died, planters switched to the production and cultivation of tea.
Experimental planting of tea had already begun in 1839 in the botanical gardens of Peradeniya, close to the royal city of Kandy. These plants had arrived from Assam and Calcutta through the East India Company. Commercial cultivation of tea commenced in
Ceylon in 1867. Reflecting on the bold initiative, Sir Arthur Conan Doyle stated that,
"…the tea fields of Ceylon are as true a monument to courage as is the lion at Waterloo".
James Taylor, a Scotsman, played a significant role in the development of Ceylon Tea.
A perfectionist by nature, Taylor experimented with tea cultivation and leaf manipulation in order to obtain the best possible flavour from the tea leaves. Taylor’s methods were emulated by other planters and soon, Ceylon Tea was being favourably received by buyers in London, proving that tea could be a profitable plantation crop.
In 1872 the first official Ceylon tea was shipped to England and contained two packages of 23lbs. The first recorded shipment, however, was dispatched to England in 1877 aboard the vessel The Duke of Argyll.
By the 1880s almost all the coffee plantations in Ceylon had been converted to tea. British planters looked to their counterparts at the East India Company and the Assam Company in India for guidance on crop cultivation. Coffee stores were rapidly converted to tea factories to meet the demand for tea. As tea production in Ceylon progressed, new factories were constructed and an element of mechanization was introduced. Machinery for factories was brought in from England. Marshals of Gainsborough – Lancashire, Tangyes Machine Company of Birmingham, and Davidsons of Belfast supplied machines that are in use even today.
As Ceylon tea gained in popularity throughout the world, a need arose to mediate and monitor the sale of tea. An auction system was established and on 30 July 1883 the first public sale of tea was conducted. The Ceylon Chamber of Commerce undertook responsibility for the auctions, and by 1894 the Ceylon Tea Traders Association was formed. Today almost all tea produced in Sri Lanka is conducted by these two organizations.
However, coffee was not destined to succeed in Ceylon. Towards the close of the 1860’s the coffee plantations were struck by Hemileia Vostatrix, coffee rust, better known as coffee leaf disease or ‘coffee blight’. As the coffee crop died, planters switched to the production and cultivation of tea.
Experimental planting of tea had already begun in 1839 in the botanical gardens of Peradeniya, close to the royal city of Kandy. These plants had arrived from Assam and Calcutta through the East India Company. Commercial cultivation of tea commenced in
Ceylon in 1867. Reflecting on the bold initiative, Sir Arthur Conan Doyle stated that,
"…the tea fields of Ceylon are as true a monument to courage as is the lion at Waterloo".
James Taylor, a Scotsman, played a significant role in the development of Ceylon Tea.
A perfectionist by nature, Taylor experimented with tea cultivation and leaf manipulation in order to obtain the best possible flavour from the tea leaves. Taylor’s methods were emulated by other planters and soon, Ceylon Tea was being favourably received by buyers in London, proving that tea could be a profitable plantation crop.
In 1872 the first official Ceylon tea was shipped to England and contained two packages of 23lbs. The first recorded shipment, however, was dispatched to England in 1877 aboard the vessel The Duke of Argyll.
By the 1880s almost all the coffee plantations in Ceylon had been converted to tea. British planters looked to their counterparts at the East India Company and the Assam Company in India for guidance on crop cultivation. Coffee stores were rapidly converted to tea factories to meet the demand for tea. As tea production in Ceylon progressed, new factories were constructed and an element of mechanization was introduced. Machinery for factories was brought in from England. Marshals of Gainsborough – Lancashire, Tangyes Machine Company of Birmingham, and Davidsons of Belfast supplied machines that are in use even today.
As Ceylon tea gained in popularity throughout the world, a need arose to mediate and monitor the sale of tea. An auction system was established and on 30 July 1883 the first public sale of tea was conducted. The Ceylon Chamber of Commerce undertook responsibility for the auctions, and by 1894 the Ceylon Tea Traders Association was formed. Today almost all tea produced in Sri Lanka is conducted by these two organizations.
Learn abouth tea
Tea – a drink consumed in households and workplaces throughout the world – was first discovered purely by accident. While many myths and legends surround the discovery of tea, one story stands out most accurately. According to the tale the history of tea originates in the year 2737 B.C. during the reign of the Chinese emperor Chen Nung. The Emperor was popularly known as the "Divine Healer" as he was responsible for identifying the medical properties of many herbs. One day while the Emperor was on a journey he stopped for a drink of water. While he boiled the water to purify it, a few leaves from a nearby tea tree fell into the imperial pot. The scent and flavour emanating from the tea leaves was to the Emperor’s liking – and with that first cup the humble tea leaf made its royal debut.
For many centuries however, the only tea that was consumed was dried green tea leaves, which originated in China. Black tea was yet to be discovered. Until 850 AD tea was also prepared by simply boiling the tea leaves in water, not through today’s process of brewing. Traditionally there were three methods through which tea was prepared:
Boiling Tea – Classical Period
Whisking Tea – Romantic Period
Brewing Tea – Naturalistic Period
For many centuries however, the only tea that was consumed was dried green tea leaves, which originated in China. Black tea was yet to be discovered. Until 850 AD tea was also prepared by simply boiling the tea leaves in water, not through today’s process of brewing. Traditionally there were three methods through which tea was prepared:
Boiling Tea – Classical Period
Whisking Tea – Romantic Period
Brewing Tea – Naturalistic Period
The Classical Period
This period in the history of tea lasted till about 850 AD. The tea leaves were first steamed and then ground with a pestle and mortar, then mixed with rice, ginger, salt, orange peel, spice, milk and onions and eventually boiled. The resulting concoction was a syrupy mixture of leaves. This form of tea bares a resemblance to the tea served with yak butter in Tibet today. During this period tea was also simply boiled and served.
The Romantic Period
During the Romantic period, tea was "whisked" – a method made popular in the time of the Song dynasty (960-1279AD). The dried unfermented leaves were ground into a fine powder, after which it was added to boiling water and whisked into a thick sauce, with the aid of a bamboo brush. This form of tea preparation is carried out with much flair even today at the world renowned Japanese Tea Ceremonies.
The Naturalistic Period
Tea "whisking" was replaced by "brewing" during the Chinese "Ming Dynasty" – the method of preparation that is practiced throughout the world today. Black tea also surpassed green tea in popularity during the Naturalistic Period.
The varieties of tea available that is produced from Camellia Sinensis can be largely categorized into Green Tea, Black Tea and Specialty White Teas.
Black Tea and Green Tea
Black Tea and Green Tea
Although it is commonly assumed that black and green tea are produced from two different trees, they in fact come from the same tree. The difference in the two types of teas arises from the process of fermentation. During the fermentation process tea turns red and then eventually black when dried. Green tea in contrast is not fermented, but is heat-treated to retain its colour.
No records are available on how and why the process of fermentation was started. It is however possible that the process was developed to store and preserve tea more easily and retain it for longer periods of time.
While both green and black tea have their own distinctive tastes, black tea grew in popularity throughout the world. The number of ways in which black tea can be consumed are varied and has therefore resulted in it being preferred over green tea.
No records are available on how and why the process of fermentation was started. It is however possible that the process was developed to store and preserve tea more easily and retain it for longer periods of time.
While both green and black tea have their own distinctive tastes, black tea grew in popularity throughout the world. The number of ways in which black tea can be consumed are varied and has therefore resulted in it being preferred over green tea.
Terms describing the grading of selected black teas
Pekoe – a whole leaf black tea produced by a medium plucking of the second leaf on the tea bush. The word Pekoe is derived from Chinese, meaning ‘white hair’ and was originally applied to early tea pluckings, due to the white down on the backs of the young tea leaf.
Broken Orange Pekoe – (BOP) black tea comprising smaller leaves and broken segments with an abundance of tips. Can be applied to both Orthodox and CTC teas.
Broken Pekoe – (BP) full boiled black tea comprising broken segments of somewhat coarse leaf, without tip. Can be applied to both Orthodox and CTC teas.
Fannings – small grainy particles of leaf (1-1.5mm) sifted out of better grade teas. Fannings will produce a liquor that is often as good as that of a whole leaf grade – it is a grade which applies to both orthodox and CTC teas. In the orthodox teas, fannings will include broken orange pekoe fannings (BOPF) and golden orange pekoe fannings (GOPF), which describe the amount of tips in a grade.
Flowery Orange Pekoe – can be either whole leaf or broken leaf orthodox black tea with a lot of tip, which gives its finer quality.
Flowery Pekoe – a whole leaf black tea with the leaf rolled lengthwise.
Flowery Pekoe – a whole leaf black tea with the leaf rolled lengthwise.
Orange Pekoe – black tea comprising leaf 8 to 15 millimeters long which has fewer tips than an FOP.
Dust – the smallest particle of leaf size in both orthodox and CTC teas, which is normally used for tea bags, as they infuse quickly with the full flavour and strength coming through the tea bag material.
Terms describing the grading of selected green teas
Terms describing the grading of selected green teas
Chinese Type Gun Powder Special – tiny particles of tea representing pellets. Generally having a smokey character in the cup.
Young Hysen – large particles of tea, approximately three times the size of Gun Powder.
Green Tea Fannings – similar to BOP Fannings, this particular grade is suitable for tea bags.
Sencha – long leaf tea which produces a delicate brew.
How to test tea
How to test tea
Tea has made a distinguishing mark in world trade; and brewing a perfect cup of tea has been worked out to a fine art.
Until the early part of the 19th century wholesalers and retailers marketed unblended tea. This method was impractical for consumers as the quality of the tea varied with each consignment. Thus evolved the practice of retailing a blend with a pre-set formula to offset seasonal and other variances in characteristics, providing the consumer with the same cup of tea throughout the year. This demand for a certain standard to be maintained throughout the year was what created a new breed of professionals known as Tea Tasters.
The distinct skill is not totally inherent in a tea taster, but could be learnt over a period of time and practice. This skill enables him/her to differentiate the subtleties in any particular tea. Tea tasting has been compared to wine tasting, and does share some similarities; this skilful profession requires an individual to have a delicately discriminating nose and palate, and good eyesight. Experienced tea tasters have these senses of sight, taste and smell developed to the highest possible level.
To taste tea in a professional manner one requires the basic equipment of a tea taster, which are:
A tea tasting set - includes a tasting bowl and a specialized brewing cup with a lid.
A weighing scale - to measure accurately an exact 3 grams of tea.
A tasting spoon - which is essentially a spoon similar to a soup spoon but is deeper in order to hold more volume of liquid.
A spittoon - to spit out the tea that you taste.
A timer - to brew tea for 3 or 4 minutes precisely.
It is possible to taste with or without milk, though tasting without milk is desired for sharper judgement. Sweeteners however are strictly prohibited.
Basic Tasting Techniques
Take a spoonful of tea to the tasting spoon.
Place the spoon on the edge of your lower lip.
Take an inward short and powerful breath of air that will spray the tea into your mouth. The aim here is to spray the tea so that it will hit the back of you palette.
Once the tea is sprayed into your mouth you then move it around your mouth, sucking in further short bursts of air, in order to release the more delicate characteristics inherent in the tea.
Once you have tasted the tea you spit out into the spittoon.
Until the early part of the 19th century wholesalers and retailers marketed unblended tea. This method was impractical for consumers as the quality of the tea varied with each consignment. Thus evolved the practice of retailing a blend with a pre-set formula to offset seasonal and other variances in characteristics, providing the consumer with the same cup of tea throughout the year. This demand for a certain standard to be maintained throughout the year was what created a new breed of professionals known as Tea Tasters.
The distinct skill is not totally inherent in a tea taster, but could be learnt over a period of time and practice. This skill enables him/her to differentiate the subtleties in any particular tea. Tea tasting has been compared to wine tasting, and does share some similarities; this skilful profession requires an individual to have a delicately discriminating nose and palate, and good eyesight. Experienced tea tasters have these senses of sight, taste and smell developed to the highest possible level.
To taste tea in a professional manner one requires the basic equipment of a tea taster, which are:
A tea tasting set - includes a tasting bowl and a specialized brewing cup with a lid.
A weighing scale - to measure accurately an exact 3 grams of tea.
A tasting spoon - which is essentially a spoon similar to a soup spoon but is deeper in order to hold more volume of liquid.
A spittoon - to spit out the tea that you taste.
A timer - to brew tea for 3 or 4 minutes precisely.
It is possible to taste with or without milk, though tasting without milk is desired for sharper judgement. Sweeteners however are strictly prohibited.
Basic Tasting Techniques
Take a spoonful of tea to the tasting spoon.
Place the spoon on the edge of your lower lip.
Take an inward short and powerful breath of air that will spray the tea into your mouth. The aim here is to spray the tea so that it will hit the back of you palette.
Once the tea is sprayed into your mouth you then move it around your mouth, sucking in further short bursts of air, in order to release the more delicate characteristics inherent in the tea.
Once you have tasted the tea you spit out into the spittoon.
FAQs on tea
1. What is tea? And difference between other herbal infusions.
"Tea" in today’s context is a term used very freely to describe most warm drinks that are produced by infusing any dried / dehydrated leaf, fruit, flower, etc. The true meaning then of "tea" is the leaf (two leaves & a bud) from the bush "Camellia Sinensis" which is used to produce both Black Tea & Green Tea. All other Teas can then be classified as Herbal infusions with various additives.
"Tea" in today’s context is a term used very freely to describe most warm drinks that are produced by infusing any dried / dehydrated leaf, fruit, flower, etc. The true meaning then of "tea" is the leaf (two leaves & a bud) from the bush "Camellia Sinensis" which is used to produce both Black Tea & Green Tea. All other Teas can then be classified as Herbal infusions with various additives.
2. What is the difference between Green, Black and Flavoured Tea?
Many people believe that black tea and green tea is produced from two different trees, in fact some even believe that tea is just a shrub. Contrary to these beliefs tea is actually a tree but is maintained as a shrub through a process of pruning. Black tea and green tea come from this same tree.
The main difference between black tea and green tea is that of the process of manufacture, where black tea is fermented and green tea is not. Fermentation turns tea red during the process and eventually turns it black when the tea is dried.
As green tea is not fermented and only heat-treated it retains its colour. How and why the process of fermentation for tea was discovered, according to the annals of history, is unclear. It is possible that it made storage and preservation of tea easier and more convenient for longer periods of time.
Though these two types are varied, and each has its own distinctive taste, the popularity of black tea grew immensely and so today many people prefer black tea. The doors open to the ways in which black tea can be consumed are many and its variations are limitless. Owing to the fact that there has been a considerable amount of research done on the health benefits of consuming tea both black and Green, there has been an increase in the consumption of both types.
Flavoured Tea could be either Black or Green tea Flavoured with natural or nature identical flavours or other additives such as flowers or spices to produce the required infusion.
Many people believe that black tea and green tea is produced from two different trees, in fact some even believe that tea is just a shrub. Contrary to these beliefs tea is actually a tree but is maintained as a shrub through a process of pruning. Black tea and green tea come from this same tree.
The main difference between black tea and green tea is that of the process of manufacture, where black tea is fermented and green tea is not. Fermentation turns tea red during the process and eventually turns it black when the tea is dried.
As green tea is not fermented and only heat-treated it retains its colour. How and why the process of fermentation for tea was discovered, according to the annals of history, is unclear. It is possible that it made storage and preservation of tea easier and more convenient for longer periods of time.
Though these two types are varied, and each has its own distinctive taste, the popularity of black tea grew immensely and so today many people prefer black tea. The doors open to the ways in which black tea can be consumed are many and its variations are limitless. Owing to the fact that there has been a considerable amount of research done on the health benefits of consuming tea both black and Green, there has been an increase in the consumption of both types.
Flavoured Tea could be either Black or Green tea Flavoured with natural or nature identical flavours or other additives such as flowers or spices to produce the required infusion.
3. How do I brew myself a proper cup of Black Tea? Green Tea?
Flavoured Tea?
For a good cup of tea use Fresh boiling water instead of water that has been continuously on the boil. Use one Teabag or one Teaspoon of Tea per cup; in the instance a Tea pot is being used, use one extra teaspoon of Tea for the pot.
For Black & Green Tea brew the Tea for 3 to 4 minutes. Once the tea has been infused to the required colour & taste strain the tea to separate the brewed tea leaves from the infusion. If a Tea Bag is being used remove the Tea bag from the cup.
For Flavoured Black or Green tea brew the leaf for 3 minuets.
Serve Black Tea with milk or without milk with a slice of lemon or lime with sugar or sweetener to taste. Flavoured Black tea should be consumed without milk, add sugar or sweetener to taste.
We suggest that all green teas both Flavoured and non-Flavoured should be consumed plain without milk or sugar.
Flavoured Tea?
For a good cup of tea use Fresh boiling water instead of water that has been continuously on the boil. Use one Teabag or one Teaspoon of Tea per cup; in the instance a Tea pot is being used, use one extra teaspoon of Tea for the pot.
For Black & Green Tea brew the Tea for 3 to 4 minutes. Once the tea has been infused to the required colour & taste strain the tea to separate the brewed tea leaves from the infusion. If a Tea Bag is being used remove the Tea bag from the cup.
For Flavoured Black or Green tea brew the leaf for 3 minuets.
Serve Black Tea with milk or without milk with a slice of lemon or lime with sugar or sweetener to taste. Flavoured Black tea should be consumed without milk, add sugar or sweetener to taste.
We suggest that all green teas both Flavoured and non-Flavoured should be consumed plain without milk or sugar.
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