Ceylon Tea the world standard for the highest standard
“Ceylon tea gardens are the same monuments courage and bravery of the planters as a statue of a lion on a field near Waterloo.“
Arthur Conan Doyle
Around the world - in over 145 countries - available tea from Sri Lanka. This small-sized country produces annually more than 305 million kg. Tea variety of types, representing 10% of world production of tea products.
Museum of Tea
At 3 miles from Kandy, in the town Hantane, near the Royal Botanical Gardens at Peradeniya, in 1925 built a four-tea factory. After a while she went into decline, and about ten years remained deserted and useless, until January 9, 1998 Tea Bureau and the Farmers’ Association of Sri Lanka not solved at this point to create the Museum of Tea. December 1, 2001 the museum was opened to the public and remains a monument to the history of Ceylon tea - considered to be one of the best in the world thanks to the manual assembly of tea leaves and special processing technologies. Russia 8 years in a row holding the palm of Ceylon tea consumption in the world.
On the ground floor of the museum are old cars that have been applied in the tea industry, mainly for drying tea leaves. Here you can find the “Little Giant“ - 100 year old tea press, which is set in motion by the workers by hand. The second floor has a library and auditorium for video presentations about the history of tea, where you can see photos of the largest tea bush. The third floor is a great tea shop, and the fourth floor of the museum is a chic restaurant with panoramic views of the surrounding Kandy. And through a telescope you can see stunning views of the hills of the region Matale. Around the museum building can be seen planting different varieties of tea.
The museum is open from 8.15 to 16.45 every day except Monday.
The symbol “Lion with a Sword“, which can be found in retail packages.
It is given by the Government of Sri Lanka’s assurance that the acquired customers with high quality tea are 100% Ceylon tea packed in Sri Lanka.
Foreign importers and manufacturers of tea cannot be applied logo “Lion with a sword“ on their packaging of tea, even if the tea is 100% Ceylon. Brands with printed logo on the package “Lion with a sword“, meet the quality standards established by the Tea Board of Sri Lanka.
A little history
The first seeds of the tea tree and young tea plants were brought to Sri Lanka in 1839 from the Botanical Garden of Calcutta (India).
For the first time tea was planted for commercial production of a Scottish planter, James Taylor, in 1867 - as it turned out, at the right time. The British began to grow coffee in the first half of the 19th century, in addition to the traditional exports of spices, already existed on the island. However, by 1869, small insects harmful, cause disease of the leaves, and destroyed the coffee plantations, and the industry collapsed.
Archive planter James Taylor also moved under the hospitable roof of the Museum of Tea in Hantane.
In order to revive the plantation, the population had no choice but to replace coffee as landing on the tea. Loolekondera estate, where Taylor has laid its first commercial plantations, became the model for the future development of tea industry, not only in terms of cultivation of tea, but also the first example of a tea factory. Ceylon tea production started to grow rapidly during the 1870s and 1880s, which has generated enormous interest from the major British companies began to acquire estates in the property. Thus, with 400 hectares in 1875, the amount of tea plantations increased to 120 000 ha in 1900. Today plantations cover about 220,000 hectares of mountainous and lowland areas of the southern country.
Sri Lanka produces mainly black tea, and today the world’s largest exporter of tea “orthodox“ (the traditional method of tea production) with 20% market share. Around the world - in over 145 countries - available tea from Sri Lanka. This small-sized country produces annually more than 305 million kg of tea a variety of types, representing 10% of world production of tea products.
The process of tea production
Collection of the leaf
The process of harvesting green tea leaves is called a collection. This work is traditionally done by women. They pass between the rows of tea bushes, picking the top two leaves and unopened bud. Collection of leaflets is carried out every seven to ten days.
Once the leaves are delivered by truck to the factory, they are laid out for withering, located on the upper floors, which allows the flow of air to circulate freely between the leaves. In the rainy season requires additional process control withering, which supply warm air with powerful electric fans. The process of withering takes 8-10 hours.
Dried leaves are fed into machines for twisting on the ground floor. They are effects on the cellular structure of leaves, and extracted juices and enzymes that give the characteristic flavor of tea. The result of this step is to obtain a twisted leaves.
The next stage is known as “fermentation“ or “oxidation“. Rolled back the tea leaves are laid out on racks to cool and humid atmosphere, which for nearly three hours, gives them a coppery brown color due to absorption of oxygen.
Fermentation ends at a stage when the tea slowly passed through the chamber with hot air. This process is called drying. Now the green leaves were reduced in size by about a quarter of its original size, and have found the familiar black. In the production of green tea, minuetsya oxidation process, and freshly harvested leaves are drying process, either by steam or by heating the container in which they are placed.
The final stage of production is a sort, or “drop out“, where tea is divided into different grades depending on the size of the leaf. This is achieved by passing the dried tea leaves through a vibrating mesh. These varieties have little effect on the quality of tea, but it is very important in the sequential mixing of the product for sale to a potential buyer.
After screening, each grade is weighed and packed separately for shipment to the tea auction.
To obtain 1 kg. black tea to 4.5 kg. green leaf.
The main varieties of tea produced in Sri Lanka for commercial purposes:
Pekoe - Twisted leaves, giving a weak tea with a delicate taste and aroma.
Orange Pekoe - Tea from scrap sheet and leaf buds with a mild flavor and aroma.
BP1 Broken Pekoe 1 - granulated tea produced on a “cut“, “break“, “twist.“ Round smooth beads that give the tea leaves in a strong tea with a pronounced taste.
PF1 Pekoe Fannings 1 - Small pellets. Strong drink, ideal for packing in bags.
BOP1 Broken Orange Pekoe 1 - Stranded broken leaf, mostly from the plains, giving a mild hop aroma.
BOPF Broken Orange Pekoe Fannings - Mountain tea smaller than BOP, the worksheet. Has a stronger flavor than the BOP.
FBOPF Ex. Sp Flowery Broken Orange Pekoe Fannings Extra Special - one-piece sheet set with “TIPS“. Gorgeous soft taste with the aroma of caramel.
FBOPF1 Flowery Broken Orange Pekoe Fannings 1 - Srednelistovoy plain tea, strong and sweet taste.
Dust - Tea “baby.“ Gives the tea optimal strength. Ideal for commercial use.
Silver Tips - Selected leaf buds, acquiring at drying velvety silver. Gourmet flavored tea with mystical healing powers.
Gun Powder Green Tea, made with special technology to the Chinese roasting pan. Sencha green tea, produced by evaporation of the Japanese technology. I drink sweet taste and “Japanese“ in nature.
Rules of tea
Tea - one of the greatest pleasures of life. It improves mood, perception and blood pressure.
* Always use a high quality Ceylon tea and store in airtight container. Never store tea, along with other sharp-smelling foods and scents.
* To use the brewing svezhevskipyachennuyu water (preferably water from natural sources with the lowest mineral content). Never use previously boiled water that is boiled for a long period of time. Should make the tea, when the water reached almost boiling. Long boiling water will not taste of this tea because of lack of oxygen.
* Pre-Warm a teapot and the rest of the dishes used for making tea, hot water.
* Use one teaspoon of tea leaves per person, and one on the kettle, or one tea bag per person.
* Allow the tea brew from 3 to 5 minutes for the manifestation of its flavor and strength. Stir tea into a teapot before pouring it into the cup.
* If you drink tea with milk - first pour the milk into the cup.
In Sri Lanka, six agro-climatic zones of cultivation of tea,
and each of them is able to offer a variety of tea connoisseurs variations in its properties to meet their exacting taste:
Nuwara Eliya (altitude 2000 m above sea level). Aromas of cypress trees, wild mint and eucalyptus trees envelop the tea bushes, adding a particular flavor to the characteristic taste of tea. Light tone suggests brewing: tea is very mild, neterpky, and with the addition of ice turns into a delicious and refreshing drink.
Uda Pussellava. Has a mild flavor, medium strength.
Dimbula (altitude 1050-1650 m above sea level). Monsoons and cool climate gives the drink a bright flavor, ranging from delicate to rich medium strength.
Uva (height 900 - 1500 m above sea level). Used for a variety of blends, each standing out different facets of your character.
Kandy (altitude 600 - 120 m above sea level). Rich, pronounced. Ideal for lovers of strong, rich taste of tea. And with milk - just enjoy!
Ruhuna (altitude 600 m above sea level). Special soil conditions Ruhuna give tea leaf tannins and distinctive special taste when brewed fully disclosed. Perfect choice for those who like colorful tea with a hint of sweetness.