Regions of Tea Cultivation

Ceylon tea has a distinctive taste and it has qualities unique to itself, likewise the tea produced in each region in Sri Lanka has its unique characteristics, the taste and quality of tea differs from region to region. This is the result of the different climates and elevations present in the regions.

Central Province

Tea grown in this region comes from Nuwara Eliya and Kandy. In Nuwara Eliya tea is grown at an elevation of 6,200ft above sea level and has rare and refined qualities that differs from the low-grown teas. As a result of the higher altitudes and low-temperatures, Nuwara Eliya produces slow-grown bushes with rather small leaves which takes on an orange hue after withering. The infused tea leaves take on a greenish-yellow and has a pale liquor compared to other Ceylon Teas.

Kandy is famous for mid-grown teas and is also responsible for producing flavorsome teas. Kandy produces a variety of strengths and styles, and it all depends on the elevation of which the tea is grown at, tea grown at a lower elevation produces a rather large leaf and has a strong flavor when infused and tea grown at a higher elevation produces a smaller leaf and has a mild and delicate flavor to it. The best tea is produced in the first quarter of the year when the cool and dry weather sets in. Teas hailing from Kandy produce bright infusions with coppery tones, and also has fair amounts of strength and body. 

Uva Province

The tea grown in the Uva region has a distinctive flavor and are mainly used in blends. The tea is grown at an elevation of 3,000 to 5,000 ft. Tea produced in this region comes from estates in Bandarawela, Badulla and Haputale. Uva teas are also known for its recognition around the world. They produce a leaf that is more blackened by withering than that of any other region and has a wide variety of ranges and the unique weather conditions contribute to the distinctive flavors and aromas that makes tea from Uva famous among tea lovers around the world. Uva region is also responsible for producing a significant amount of green tea. 

Southern Province

Best known as low-grown teas, the tea estates of this region lies within an elevation of 2000ft above sea level. The soil and the low elevation of the region contributes to the rapid growth of the tea bush and produces a long beautiful leaf that turns intensely black on withering and is ideal for 'rolling'. As the weather conditions are particularly warm and dry they produce a burgundy hued liquor in the cup. The teas grown in this region has a strong malty flavor, and the aromas have distinctive qualities to it, and is mainly consumed as black tea. 

Sabaragamuwa Province

Tea grown in this region has a little variation to it than of the teas grown in southern district, this is a result of the wider range of altitude at which it is grown and the varied climatic conditions. They too produce a fast-growing bush with long leaves that are rather black when withered and very well suited for rolling. The liquor too is similar to that of the teas from southern district, a dark-yellow brown with a hint of red and during the dry season a little bit lighter in shade. The aroma though is completely different with a hint of sweet caramel and not quite as strong as southern teas and the flavor of the teas are somewhat stronger. 

Each tea grown in each region contributes to the quality and distinctive flavors of Ceylon Tea that is famous all around the world among tea lovers. 

Categories: Drink, Green Tea, Tea

Ceylon Cinnamon as Spice

About Cinnamon

Cinnamon was one of the first traded spices of the ancient world. Cinnamon was a popular spice in the ancient Arab world and Arab traders have paved the way for Cinnamon to travel a long distance through the spice route to the Europen market. Cinnamon has motivated many historical voyages leading to discovery of New World by Christopher Columbus and Vasco De Gamma to Sri Lanka & South India.
Ceylon Cinnamon (Cinamomum Zylanicum) a plant indigenous to Sri Lanka is a moderately size bushy ever green tree. Cinnamon grown and produced in Sri Lanka has acquired long standing reputation in the international market due to its unique, quality, colour, flavour and aroma. The name Ceylon Cinnamon derived from the former name of Sri Lanka is a very established geographical indication for Cinnamon.

Cinnamon is the most important and valuable spice produced in Sri Lanka. Before the advent of modern food preservation technology Europeans have used Cinnamon with Pepper to preserve meet products. Cinnamon is used in bakery products, Asian foods and flavoured tea for its distinctive aroma & flavour. With growing concern on health hazards associated with synthetic flavouring agents used in the food industry there is an increasing preference for natural flavours worldwide
The unique method of processing and curing of cinnamon entices the characteristic Flavour over cassia. The preparation of Cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been handed down from generation to generation over centuries. Value added Cinnamon products such as Cinnamon oil, Cinnamon powder and Tablets are also produced and exported to large number of countries.

The Ceylon Cinnamon belongs to the family Lauraceae and it contains about 250 species and sub species. ‘Ceylon Cinnamon’ (Cinamomum Zeylanicum Blume) and Cassia are the more important ones that are traded in the international market. Cassia is originated from different countries such as China, Vietnam region, Java region, Indonesia and India. ‘Ceylon Cinnamon’ referred to as “sweet cinnamon” and “true cinnamon” is considered superior to the variety known as Cassia.

Cinnamon as a Food item

As a Spices: Cinnamon is the most important and valuable spice produced in Sri Lanka. Value added Cinnamon produced such as Cinnamon oil, Cinnamon powder & tablets are also produced in Sri Lanka for export to large number of countries. Cinnamon is used in bakery products, Asian foods, flavoured tea for its distinctive aroma and flavour and also in the preservation of certain foods.
Health Aspect of the Cinnamon: Therapeutic effect of cinnamon against diabetic and hypertension is now well established. Polyphonic called cennamatannin, a proanthocyanaidins found in cinnamon is responsible to the above effects.

At present Cinnamon is widely used as a food ingredient, in the pharmaceutical preparations & in the cosmetics industry world wide. Being high in antioxidants it is good for overall health. Volatile oil of Cinnamon is widely used in perfumes, cosmetics and scented exotic gifts.

Main Markets

USA & Mexico are the main markets for Ceylon Cinnamon. Colombia, Equador, Peru, Spain, Gautemala, Chile and Bolivia are the other countries which consume a considerable amount of Ceylon Cinnamon. Sri Lanka has an immense potential to penetrate into niche market segments in the International market. Sri Lanka's exports represent 41.13% of world exports for this product, its ranking in world exports is 1(Trademap2013).

Branding Of Ceylon Cinnamon

Branding of Pure Ceylon Cinnamon and promoting it as a global brand in target markets is very important to highlight the main characteristics of the Ceylon Cinnamon and differentiate the Cinnamon from Cassia to gain the comparative advantage. Accordingly Ceylon Cinnamon has introduced to the international market as a branded product namely “Pure Ceylon Cinnamon” which reflects a combination of several intrinsic characteristics discussed earlier. EDB has completed the registration of 'Pure Ceylon Cinnamon' trademark in Europe and USA and obtained the certificates of registration from both countries.

Importance of Complying with Quality Standards

Quality determines the value of Cinnamon exports which helps to reach the target of US $500mn in 2015

• Problems are encountered due to quality failures of exported cinnamon in international market and there is a risk of losing international market for Sri Lankan Cinnamon.
• As a country we have to ensure that Sri Lanka exports good quality products to international market
• Quality products are more competitive in the international market and increase the confidence in food products .Quality needs for high level protection of consumer/human health

Categories: Cinnamon

History of Ceylon Tea

Tea has a rich and fascinating history. For hundreds of years people consumed tea for its medicinal qualities. More and more tea plats were discovered and tea drinking became more popular. All this paved the way to tea becoming one of the most sort after beverages around the globe. 

Sri Lanka was introduced to tea much later. Until the 1860's the main crop produced in Sri Lanka was Coffee but in 1869 a fungus destroyed the crop so the estate owners had to diversify into other crops. Firstly a tea plant was brought to Sri Lanka from China and was planted in the Botanical Gardens in Peradeniya, this was planted for non-commercial purposes. In 1867 James Taylor planted 19 acres of tea in the Loolecondera estate in Kandy, and there in on tea became a commercially used crop in Sri Lanka. In 1872, James Taylor started a fully equipped tea factory in the same estate and in the same year he made the first sale of tea in Kandy. In 1873 the first international sale of tea was made, a shipment consisting of 23lb's of tea was sent to an auction in London. 

The production of tea rose rapidly in 1880's and by 1899 the area cultivated had exceedingly grown to nearly 400,000 acres of tea. By that time British figures such as Henry Randolph Trafford arrived in Sri Lanka and purchased coffee estates, his knowledge about coffee was limited but his knowledge about to tea was vast and he is now considered on of the pioneers in tea plantation in Sri Lanka. 

The rapid growth and popularity of tea, lead to it being sold at several auctions. The first public auction of tea was held at Somerville & Co in July 1883. and then went on to being sold at auctions held worldwide, a total sum of one million tea packets were sold in the Chicago World Fair in 1893. The Ceylon Tea Traders association was formed in 1894 and today all tea produced in Sri Lanka is conducted by this association along with the Ceylon Chamber of Commerce. Later in 1896 the Colombo Broker's Association was formed and in 1915 the first Ceylonese was appointed as the Chairman of the Planter's Association, his name was Thomas Amarasuriya. By 1927 the production if tea in the country exceeded 100,00o metric tonnes which was almost entirely for export purposes. 

By the 1960's the total production of tea and exports exceeded to 200,000 metric tones and 200,000 hectares, and for the first time in 1965, Sri Lanka became the world's largest tea exporter. In 1963 the production and export of instant Tea was introduced and the first International Tea Convention was held in 1966 to commemorate 100 years of tea industry in Sri Lanka. In 1976 the Sri Lankan Tea Board was founded along with others such as the Janatha Estate Development Board, Sri Lanka Estate Plantation Cooperation and the Tea Small Holding Development Authority, these bodies played a major part when it came to supervising the estates acquired by the state. And this same year tea bags were introduced to export. 

In 1980 the official supplier of tea for the 1980 Moscow Summer Olympic Games was Sri Lanka, and again in 1982 for the 12th Commonwealth Games held Brisbane and alter on in 1987 at the Expo 88 in Australia. 

Subsequently in the years to come the production and the export of tea rapidly increased and was introduced to variations, such as the production of Green Tea and also other flavored tea. In 2001 tea made it's first online sale at the Colombo Tea auctions. 

Ceylon Tea is famous worldwide, the weather conditions in the country provides vastly to the success of its growth and is made famous by the taste and quality that is only unique to Ceylon Tea. Sri Lanka caters Ceylon Tea to a number of global markets and has become the most favorite beverage among its consumers worldwide.

Categories: History

Tea in Sri Lanka

Sri Lanka is one of the largest exporters of tea in the world. the country produces a wide range of varieties, including grades of the traditional  lack tea, flavoured teas, organic teas and green tea. the first tea plants, brought from china, were grown in Peradeniya Botanical gardens in  1824, but it was not until 1867 that the first commercial tea planta tion was established near kandy. Before the cultivation of tea began on the island, coffee was the principal plantation crop. However, when the  coffee trees were decimated by disease in the 1870s, tea became a profitable alternative. today, the tea industry is  of great importance to sri lanka’s economy. the country’s tea estates attract visitors from around the world and offer tours of tea factories, stays in plantation bungalows and picturesque views of rows of tea bushes.

 

Tea Plantation

About 4 per cent of Sri Lanka’s land area is covered with tea plantations. These are mainly found in the Hill Country, which offers the ideal terrain and  climate for the plants to flourish. Tea bushes are carefully manicured and kept at waist height for ease of plucking. Tea cuttings are kept in a  nursery for about a year before being planted in the fields.

 

The British and Tea

In 1852, a Scottish planter named James Taylor arrived  in Sri Lanka to work for a coffee grower. He was put in charge of the Loolecondera estate near Kandy. In 1867, Taylor grew the first tea plants for commercial use in a section of the estate. The plantation’s success eventually led to the expansion of the global tea industry in the late 19th century, with several large British companies buying the smaller estates.

 

 

Tea Pluckers

Most of the tea pluckers in Sri Lanka are women and the majority are descendants of the Tamil labourers who were brought from south India to work in the  plantations by the British in the 1870s. The tea workers are required to pick at least 20 kg (44 lb) of  leaves every day. Their wages are low and the living conditions are poor – they often live in barrackstyle buildings comprising only one or two rooms.

From Bush to Cup in 24 Hours

Tea production in Sri Lanka is a labourintensive industry. Tea leaves are still plucked by hand, and it is the youngest two leaves as well as the bud that are

taken every six to 10 days. After the leaves have been collected, they are delivered to the factory where they are processed using either the traditional or the CTC (crush, tear and curl) method. The end product is then ready to be sent for auction to make its way onto shop shelves. Tea factories offer tours

to explain the tea-making process and many of them continue to use machines that have changed little since the 19th century.

  

Traditional Method

The plucked leaves are dried in huge trays or “withering troughs” while hot air is blown over them to reduce moisture content. They are subsequently crushed, which causes enzymes to be released and the fermentation process to begin. Leaves are left to ferment for a  short period, after which they are fired in an oven. They are then left to cool before being sorted and graded.

CTC Method

This method is much faster than the traditional method. Fresh leaves are passed through a series of cylindrical rollers that crush, tear and curl the tea. The   roundup leaves are then rolled into little pellets and oxidized. Tea manufactured by this process is mostly used in tea bags.

Tea Distribution

The majority of tea produced from both traditional and CTC methods is packed into sacks and sent for sale in Colombo, where a variety of grades are auctioned for export and blending purposes.

Grades of Tea

Sri Lankan tea is divided into various grades. While high-grown thrives above 1,200 m (3,937 ft) and is said to have the best colour, aroma and fla vour, low-grown is  found below 600 m (1,968 ft) and is less flavourful. Medium-grown is cultivated between these two altitudes. Teas are also graded by size and by quality. The finest among leaf teas is Orange Pekoe (OP), which is made with unbroken leaves, and the slightly lesser Broken Orange Pekoe (BOP). Fannings as well as dust are graded much lower and end up in tea bags.

Categories: Ceylon Tea, Grade, Green Tea, Spices, Tea

Explore the Ceylon Teas of Sri Lanka

Ceylon tea is a popular type of black tea that is also known as Sri Lankan tea. Served as an iced tea or nice and warm, it is a favorite beverage for many tea drinkers. While Ceylon is known for its bold flavor, you might be surprised to know that it can vary greatly in taste, depending on where it's grown in the country.

What is Ceylon Tea?

Ceylon (say-lawn) tea is a tea from Sri Lanka, a nation which was formerly known as "Ceylon." Although some Sri Lankan producers are branching out in their offerings to include green tea and other tea types, most Ceylon teas are black teas.

Ceylon leaves are often described as "wiry." This is because they are left long and thin with a wire-like look. In the world of tea, these leaves are very easy to recognize.

What Does Ceylon Tea Taste Like?

Sri Lanka is a small island, but it has an enormous range in elevation, so the flavors of the teas produced there vary greatly.
This difference in flavor is influenced by climate, soil, precipitation, sun, and plant varietals, and it is known as terroir. It is used in wine as well as tea. Sri Lanka happens to be unique because of the immense variety available from such a small area.
Despite the regional nuances, a "classic Ceylon flavor" is generally thought to be bold, full, and brisk. It has medium-to-full tannins and some notes of citrus, chocolate, or spice.
Most Ceylon tea is orthodox tea, meaning it was processed by hand, making a brisk, bright tea.

Tea Growing Regions in Sri Lanka

Eleven tea-growing regions are found in the country, the best-known are Uva, Nuwara Eliya, and Dimbulla.

Uva is perhaps the most famous tea-growing region in Sri Lanka. It is located in central Sri Lanka, east of both Nuwara Eliya and Dambulla. The terroir of Uva produces black tea with a distinctively sweet flavor and exotic, woodsy aroma that can handle a bit of milk. Some white teas are also produced in Uva.

Nuwara Eliya is the highest elevation tea-producing area in Sri Lanka. It is also located in the center of the island, west of Uva and north of Dambulla. Its terroir produces tea with a delicate, floral fragrance and light, brisk flavor. The high elevation teas of Nuwara Eliya are exceptional iced or served with lemon.

Dambulla is a tea-growing region in central Sri Lanka. It is the southernmost of the three well-known regions. As a region of mountain slopes, the terroir ranges greatly with the elevation. Some teas are full-bodied, while others are delicate, but most are mellow in flavor.
Other tea-growing regions in Sri Lanka include Badulla, Galle, Haputalle, Kandy, Maturata, Ratnapura, Ruhuna, and Uda Pussellawa.

Drinking Ceylon Tea

The diversity of Ceylon teas leads to a great variety in how you can enjoy it. This type of tea is the epitome of the term 'self-drinker,' which is used to describe teas (primarily black) that need no enhancements because they are perfect on their own.
Ceylon teas are the most popular base for iced teas in the world. They also make one of the most pleasant hot teas you will find.
In addition, enjoy Ceylon teas in the following ways:

• As a milk tea to mellow the flavor and reduce any bitterness.
• Instead of milk, try Ceylon with a hint of lemon, particularly when served cold.
• Sugar or honey can be used as a mild sweetener.
• Ceylon tea is an excellent choice for any drink recipe that calls for a generic 'black tea.' The Thai Iced Tea is a perfect example.

Categories: Drink, Grade, Green Tea, Tea

9 Impressive Benefits of Ceylon Tea

 

There are impressive benefits of ceylon tea, including its ability to aid in weight loss, protect against chronic illness, boost heart health, increase energy levels, strengthen the immune system, improve the appearance of the skin, moderate diabetic symptoms, and prevent kidney stones.

Ceylon Tea

You may not be familiar with the term ceylon tea, possibly because you’ve never heard of Ceylon – the formal name of Sri Lanka until 1972. Tea production in this country is impressive and is responsible for over $1.5 billion of global tea sales. The excellent terrain and temperature of Sri Lanka make it an ideal location to grow this tea, and it comes in three varieties – black, green, and white. You can find ceylon tea all over the world, but many people may simply mistake it for regular old black tea. Black ceylon tea is the most common form and has a mild flavor that is reminiscent of citrus fruits.

Green ceylon tea has a more pungent, nutty flavor than its black counterpart, and has the highest level of antioxidants since these tea leaves are unfermented. Finally, white ceylon tea is the most expensive and rarest form and is prepared, harvested, and processed by hand, along with being allowed to dry in the sun, giving it a sweeter, more pleasant flavor than the other two varieties.
Essentially, any tea that comes from Sri Lanka is called ceylon tea, and it is widely praised around the world for its high polyphenolic content, which bestows a number of health benefits on those who regularly consume this tea leaf variety.

More specifically, ceylon tea is believed to have a warming influence on the body, and always has a slightly tangy taste, which sets it apart from other varietals on the market. The flavonoids, antioxidants, and polyphenolic compounds in ceylon tea have made it a popular remedy for a wide variety of ailments and afflictions, and can even be used in topical applications for certain issues.

Health Benefits of Ceylon Tea

Let’s take a closer look at some of the health benefits of ceylon tea.

Weight Loss

One of the best things about ceylon tea is its ability to stimulate the metabolism, making it a precious tool for those attempting to lose weight. By speeding up the metabolism, your body naturally burns fat faster, even if you don’t change other aspects of your lifestyle or workout regimen. This means that by giving your metabolism a morning boost with ceylon tea, you will have more energy for even more activities, which may further increase your calorie-burning efforts!

Boosts Immunity

Across the board, ceylon tea can help to promote a healthier body, starting with the immune system. By improving the response time of the immune system to pathogens and foreign agents, ceylon tea can better prepare the body to fight off illness. Furthermore, the antioxidants found in ceylon tea generally reduce oxidative stress and the presence of free radicals within the body, which can help the immune system focus on the important things, like keeping you protected from infections!

Protects the Heart

Ceylon tea possesses a measurable amount of potassium, which is a crucial element of heart health since it functions as a vasodilator. This means that it relaxes the tension in blood vessels and arteries, allowing your blood pressure to decrease to normal, healthy levels and reduce the strain on your heart. A cup of ceylon tea to start each day, along with a potassium-rich fruit like bananas, can do wonders for your long-term heart health.

Increases Energy

Sri Lanka used to be a major coffee-producing nation, but a lot of that infrastructure has shifted to making tea. However, ceylon tea and Sri Lankan coffee share an important characteristic – caffeine. By providing your body with a healthy dose of caffeine, this tea can boost your cognitive acuity and attention, and also pull you out of that morning energy slump. If you drink it at a regular pace, perhaps 2-3 cups over the course of the day, you’ll also avoid the terrible caffeine crash that you so often get from coffee.

Skin Care

Some of the antioxidants that have been identified in ceylon tea are specifically linked to reducing collagen loss in the skin by preventing oxidative stress in the surrounding cells. Collagen is important for skin elasticity, namely preventing the appearance of wrinkles and keeping the skin taut and strong. By preventing oxidative stress in this way, you can prevent premature aging, eliminate those pesky wrinkles, and also promote healthier blemish-free skin.

Eliminates Kidney Stones

Research has connected the consumption of black tea to a decreased risk of developing kidney stones. This is believed to be connected to both the caffeine content and antioxidants present within this miraculously delicious and beneficial tea variety!

Regulates Diabetes Symptoms

Drinking ceylon tea has been shown to reduce blood glucose levels, which is particularly important for people who suffer from diabetes. By helping to regulate the glucose and insulin levels in the body, ceylon tea can prevent the spikes and drops that can be dangerous for those who struggle with diabetes.

Prevents Chronic Illness

The impressive antioxidant range that ceylon tea possesses makes it a powerful aid to human health in many ways. Specifically, the theaflavins and thearubigins found in this tea are known to directly counteract the spread of cancer and can prevent cellular mutation and oxidative stress. In order to prevent chronic diseases, like cancer, ceylon tea can be a great line of defense to boost the responsiveness of your immune system.

Word of Caution: Due to the notable content of caffeine found in this tea, it is not recommended that pregnant women consume it, as this can lead to complications in the pregnancy, not to mention the fact that most babies cannot process caffeine in utero. Furthermore, if you have anxiety problems, adding caffeine to your diet isn’t always the best option. However, in low-caffeine doses (steeping for short periods of time), ceylon tea can help to eliminate some of the factors that may be causing you stress. As always, it is best to speak with your doctor before adding a new herbal treatment to your normal dietary or health regimen.

Categories: Drink, Green Tea, Health Tips, Tea