Joanna James
Sri Lankan tea, often referred to as Ceylon tea, is cultivated primarily in three distinct regions within the country: the Low Country, the Mid Country, and the High Country, each contributing unique characteristics to the tea's flavour. The Low Country produces rich and robust teas, the Mid Country offers a balance of strength and flavour, while the High Country is known for its bright and delicate infusions. The island's diverse climate and topography create ideal growing conditions, allowing for a wide range of tea varieties including black, green, and white teas. The meticulous processing methods and traditional expertise of Sri Lankan tea producers ensure a consistently high-quality product that is enjoyed worldwide.
The central highlands of Sri Lanka provide an ideal environment for cultivating premium tea. Tea plants were first introduced to the island in 1824 from China, initially as ornamental specimens for a botanical garden. Subsequently, additional plants were brought in from Assam, Calcutta, and Kenya. The tea industry flourished rapidly due to the favourable highland climate. This marked the beginning of the storied history of Ceylon Tea.
In Sri Lanka, black tea is typically enjoyed strong with milk and sugar. It's common for people to unwind with a pot of tea in the afternoon after a busy day. Most households prefer this robust black tea, often referred to as "Ceylon Tea." Given tea's significance in Sri Lankan culture, there are specialized tea houses offering a range of options, including unique blends and tea cocktails. At places like the Heritance Tea Factory, you'll be able to both sample teas, and visit the process behind their production - perfect for those tea enthusiasts.
Black tea is the most common kind of tea. Ceylon black tea is considered the cleanest tea in the world, free of harmful pesticides or additives. To make black tea, the leaves are hand-plucked by masterful female tea pluckers. They pick only two leaves and a bud in large quantities, which are then withered, rolled and fermented, then dried and sifted. This tea is the most commonly used type for tea tasting in Nuwara Eliya, being the most commonly brewed Sri Lankan tea.
Ceylon green tea is rapidly gaining popularity beyond Sri Lanka. Although it originates from the same plant as black tea, its production process differs significantly. The unfermented leaves retain their antioxidant properties. They are picked, withered, heated, rolled, and then dried and sifted. Like Ceylon black tea, Ceylon green tea is known for its purity and cleanliness.
White tea is the most unique and expensive tea in Sri Lanka, largely due to its meticulous harvesting process. Only the buds are delicately plucked at dawn and are not fermented at all. Each bud is hand-rolled individually, making white tea the only completely handmade tea. Its color is subtle and light, with less caffeine and more antioxidants than green or black tea, making it one of the healthiest options.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
