Ceylon Tea

 

Ceylon tea, renowned for its quality and flavor, originates from Sri Lanka, formerly known as Ceylon. Its history dates back to the mid-19th century when British colonists introduced tea cultivation to the island, initially focusing on coffee until a blight devastated the coffee industry. By the 1860s, tea became the dominant agricultural product.

Production

Ceylon tea is cultivated in various regions, each producing distinct flavors influenced by altitude, climate, and soil. The main growing areas include Nuwara Eliya, Uva, Dimbula, and Kandy. The tea is typically processed through methods like withering, rolling, fermentation, and drying, leading to different types of tea.

Varieties

Ceylon tea is classified into several categories:

- **Black tea**: The most common, known for its bold flavor and aromatic quality.

- **Green tea**: Less oxidized, offering a lighter taste and more health benefits.

- **White tea**: Made from young leaves and buds, known for its delicate flavor.

- **Oolong tea**: Partially oxidized, combining characteristics of both black and green tea.

 Export

Sri Lanka is one of the world's leading tea exporters, with Ceylon tea being a significant contributor to its economy. Major export markets include the Middle East, Europe, and North America. The tea is often sold as loose leaf, in tea bags, or as specialty blends.

Consumption

Ceylon tea is enjoyed worldwide, both as a standalone beverage and in blends, such as Earl Grey. It is often appreciated for its bright, brisk character, making it popular for afternoon tea and as a refreshing drink. Its versatility allows for a variety of preparation methods, including traditional brewing and iced tea.

Ceylon tea is cultivated across several distinct regions in Sri Lanka, each with its unique climate, flavor profile, fragrance, and grading system. Here’s an overview of the main tea-growing regions:

 1. Nuwara Eliya

- **Climate**: High altitude (around 1,800 meters), cool climate with plenty of rainfall.

- **Flavor**: Light, delicate flavor with a floral aroma. Often described as bright and crisp.

- **Fragrance**: Characterized by a sweet, fresh scent.

- **Grading**: Typically produces high-quality tea graded as FBOP (Flowery Broken Orange Pekoe) and OP (Orange Pekoe), known for their refined taste.

 2. Uva

- **Climate**: Mid-elevation (around 1,200 meters) with unique weather patterns, including afternoon mist and a dry season.

- **Flavor**: Strong and robust with a distinct flavor profile, often described as musky or fruity.

- **Fragrance**: Rich, aromatic scent with a hint of spice.

- **Grading**: Uva teas are known for their exceptional quality, often graded as BOP (Broken Orange Pekoe) and BOPF (Broken Orange Pekoe Fannings).

 3. Dimbula

- **Climate**: Located in the central highlands, Dimbula experiences a temperate climate with good rainfall.

- **Flavor**: Full-bodied, well-balanced flavor with bright, citrusy notes.

- **Fragrance**: Strong, fresh aroma that can be quite uplifting.

- **Grading**: Dimbula teas are usually graded as OP, BOP, and sometimes FBOP, reflecting their high quality.

4. Kandy

- **Climate**: The mid-elevation region experiences a warm climate with significant rainfall.

- **Flavor**: Mellow and smooth, with a rich and earthy taste profile.

- **Fragrance**: Mild and fragrant, often with woody or nutty undertones.

- **Grading**: Kandy teas can vary in quality but are generally graded as BOP and BOPF.

 Grading System

Ceylon tea grading is crucial in determining the quality and type of tea. The grading system includes:

- **Orange Pekoe (OP)**: Whole leaves that are long and wiry.

- **Broken Orange Pekoe (BOP)**: Broken leaves that brew strong and full-bodied.

- **Flowery Orange Pekoe (FOP)**: High-quality tea with tips (young leaves) included, offering a delicate flavor.

- **Flowery Broken Orange Pekoe (FBOP)**: A mix of broken leaves and tips, known for its fragrance and taste.

- **Fannings (BOPF)**: Smaller particles that brew quickly, often used in tea bags.

The diversity of regions in Sri Lanka contributes to the rich tapestry of Ceylon tea, each area producing teas with distinct flavors and characteristics. The careful grading system ensures that consumers can select teas that match their taste preferences, from delicate and floral to bold and robust.

Overall, Ceylon tea holds a prestigious place in the global tea market, celebrated for its rich history and diverse offerings.

Eat with Sri Lankan : Signature Street Food Tour with Buddhima

 Eating is not just to sustain your body. It's the way to meet different culture.

Diverse groups of people called ethnicities with ways of cultural blends.

It's the best way to know their similarities with another and find how we blur our identities to get the citizenship as a universal creature.

Sri Lankan cuisine has been influenced by many different cultures from across Asia and Europe. Each region has its own unique dishes too, and Kandy is no exception. This on-foot food tour highlights the city’s multicultural diversity and how this has influenced its favorite flavors.

Go on a stroll through the historic streets of Kandy to taste its assorted food that reflects influences from across the world. This culinary trail starts at a popular eatery to sample freshly-prepared vegan curries that are a Sinhalese staple, followed by a taste of hot Dosa, vade and other Tamil tidbits at a nearby restaurant. Next, head back out into the streets for a tasting tour of the crispy, salty, spicy and sugary snacks that are served roadside by vendors with wheelable food cards. One stall excels in healthy vegan dishes and serves a variety of vegan, vegetarian and even non veg treats including. Conclude your trail at a modern coffee stall or with a drink at an old colonial hotel or visa versa.

Welcome !