Tea knowledge, all you need to know about Ceylon Tea


Ceylon Tea Knowledge

Ceylon tea has an indelible place in the hearts of the international tea drinkers. Despite the newer players such as Kenya, and older contenders like India and China, Ceylon Tea still remains at the top of the tea market as a strong player. Sri Lanka is home to a wide variety of teas-Ceylon black tea, white tea, green and oolong, and more-which caters to the different palates of people around the world.

Ceylon tea is much loved by all nationalities, regions and ethnicities. Middle Eastern countries such as Iran, Iraq, Egypt and Jordan, European countries like Russia, the UK, and Germany, Asian countries such as Japan, Azerbaijan and Taiwan, the USA and Australia are only some of the top exporters of our tea. From the 18th century when tea was first introduced to many of these regions by the Europeans, until today, it has acted as a cohesive factor, bringing people together; it has been shared, served, and enjoyed by every tea drinker, everywhere.

Even though tea was originated in China, tea knowledge of Sri Lankans is a cut above anyone else’s. Sri Lanka has grown tea in the cool climes of the central highlands as well as the sloping low lands around it. They have tried and tested a number of varieties of tea, and put together an array of products. The land extent covered by tea is close to 188,000 hectares and it yields close to 300,000 tons of tea every year. This fulfils almost 20% of the tea demand in the world.

The care and love which goes to producing Ceylon black tea is extraordinary. Not only large tea estates but also small tea holders work day-and-night to have the tea bushes hydrated and vigorous. The young shoots are plucked every day to ensure fresher ones are generated. They are then processed - crushed, torn, curled - and converted into the delicious loose tea leaves, which are then sent to the market or to add flavours.

It is a universally agreed fact that there is no equivalent to the fresh, dark and aromatic Ceylon Tea in the world. The rising demand for our tea, despite the supply from various other countries and new tea-growing areas is a testament to the quality and popularity of Ceylon tea.

The Arab world and Eastern European countries enjoy Ceylon black tea. Other European and American countries demand for black as well as green tea, and flavoured tea varieties. Special tea products such as “silver tips” also known as “white tea”, is becoming much sought after. All these varieties are produced in a way to preserve the authentic quality and taste of Ceylon tea.

It is not sufficient to have the perfect climate to grow tea. Caring for the plant is of utmost importance; irrigating, pest control, weeding, as well as knowing the right time to pluck the perfect light green shoots is tacit knowledge carried over by generations of Sri Lankans. Rainy days are a blessing in disguise for the delicate leaves, although if not plucked at the right time they are of little worth. Drying and processing follow the same principles, timing is everything. All resource personnel are trained and updated with the most current knowledge on producing the best Ceylon black tea.

All these factors are carefully and lovingly handled by us to gift the best of Ceylon tea to the world!