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

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

Ceylon Tea (Introduction)

Sri Lanka is one of the most famous countries to produce tea and is one of the most fabulously enjoyed beverages in Sri Lanka. Tea for us is literally second to water, every single person in our Nation enjoys at least three cups a day, and that is just minimally. Every occasion is celebrated with a cup of tea, and we would not substitute it for anything else. Its the poor mans' drink of choice and the rich mans' as well. There is something about the wonderful beverage that leaves you wanting for more. The unique tastes and the impeccable aromas of Ceylon Tea is what makes it famous around the globe. 

Sri Lanka (then called Ceylon) was introduced to Tea in the 1800's by James Taylor, he began a tea plantation in Kandy and started manufacturing tea. He made his first sale in kandy and thus began the growth of the tea industry in Sri Lanka. 

The ideal climatic conditions play a major role in the success of the growth of tea in Sri Lanka. 4% of the country's land is covered by tea plantations. The main tea growing areas are Nuwera Eliya, Kandy, Central Province, , Bandarawela, Haputale, Uva Province, Galle, Matara, Southern Province, Ratnapura, Kegalle, Sabaragamuwa Province. The best tea are gathered from late June to the end of August in the eastern districts and fron the beginning of February to mid March in western districts. 

Skilfully plucking the tea leaf is essential to the final quality of the tea, the two leaves and a bud, that is where the flavor and the aroma of tea is present, and this is plucked by women. Sri Lanka id one of the few countries that each leaf is plucked by hand instead of machinery, if they were to use machinery some of the coarse leaves as twigs would be mixed with the proper leaves which could destroy the flavor of the tea. The skillful women pluck around 15 to 20 kilos of tea leaves to be weighed and sent to the nearby tea factories. 

Ceylon Black Tea is the most famously known tea around the globe. The high-grown black tea has a honey golden liquor and light and is among the best teas which has a distinct flavor, aroma and strength. The low-grown teas has a burgundy brown liquor and stronger in taste. And the mid-grown teas are strong, rich and full-bodied. Ceylon black tea is famous around the world and is used as the base for many blends such as Earl Grey tea, and many other fruit flavored teas. 

Black tea is not the only tea produced, Ceylon green tea is mainly grown in Idalgashinna in the Uva Province. The Ceylon Green Tea generally has a fuller body, and has a pungent, malty and nutty flavor. Green tea in Sri Lanka has its own characteristics, they are darker in both the dry and infused leaf, and has a rich flavor different from other green teas. Much of the green teas produced in Sri Lanka has an acquired taste and are exported to the North African and the Middle Eastern markets. Other than the Black and the Green tea Sri Lanka specializes in White Tea which is also known as 'silver tips'. This is one of the priciest teas in Sri Lanka, price of a kilo of White Tea in higher than that of Green and Black tea. White Tea was first grown in Nuwera-Eliya. The tea is grown, harvested and rolled by hand and the leaves are dried and withered in the sun. it has a delicate and light liquoring and contains notes of pine and honey and a golden coppery infusion. 

Sri Lankan tea is a great success in the international markets, and despite the ever growing competition from India and China, Sri Lanka remains one of the world's top tea exporters. The most important international markets of Sri Lankan tea are the Middle East, Russia, Iraq, Iran, Egypt, the UK and Japan. 

The 'Lion Logo' in the packages of the tea produced in Sri Lanka is an important factor. It is closely monitored by the Sri Lankan Tea board and if a manufacturer is to acquire this particular logo, they need to go through a series of inspections that are done by the Sri Lankan Tea Board and if they pass these inspections they are allowed to use the Lion Logo which depicts as 'Pure Ceylon Tea- Packed in Sri Lanka'. 

Ceylon Tea is indeed exquisitely famous for its rich tastes and aromas, and it is made with a lot of care and love, so that everybody around the globe has the privilege of tasting such a wonderful beverage.

Categories: Ceylon Tea, Green Tea, Tea

Health Benefits Of Ceylon Tea

Health Benefits Of Ceylon Tea

Ceylon tea is famous around the globe for its unique taste and qualities, it has distinctive qualities and a recognition around the world for being one the best teas manufactured and holds its own in the international market among teas produced in other countries. The splendid weather conditions in Sri Lanka and the rich history surrounding Ceylon Tea are some of the factors that contributes to its greatness.

There are several types of Ceylon Teas that are produced, the most commonly known of course is Ceylon Black tea. It is highly regarded around the globe for its rich color and the strong flavor with citrus overtones. Ceylon Black Tea has more caffeine compared to other teas produced.

Ceylon Green Tea is known to have a vastly different flavor to that of green teas produced around the world. Its flavor is quite strong and leafy and also darker in color, where as Ceylon White Tea carries a rather sweet flavor with overtones of honey and is light in color. White tea is known to be the priciest tea produced in Sri Lanka, it is also know as 'Silver Tips'.With these distinctive qualities Ceylon Tea is also known to have a voluminous amounts of health benefits.

Health Benefits of Ceylon Black Tea.

Ceylon Black Tea has many health benefits. It is known that Ceylon Black Tea contains less caffeine than coffee and is an excellent booster for your immune system. Black tea is known to be an excellent defense against cancer, the theaflavins and the thearubigins present in black tea are well known anti-oxidants that help to fight free radicals that can damage DNA which causes cancer in your body.

Consuming black tea regularly can decrease your chances of heart diseases. The anti-oxidants found in black tea can help in lowering cholesterol levels inside blood vessels, thereby avoiding high blood pressure and strokes. These anti-oxidants can also help in reducing the size of tumors.

Like green tea, Ceylon Black tea helps in mental alertness and acuity which is a result of an increase of alpha-wave activity in your brain. The daily consumption of black tea is helpful in keeping you safe from viruses and bacteria and it also reduces the chances of you catching influenza and boosts your immune system to prevent you catching any other diseases. Ceylon black tea is also know to reduce stress in you system.

Health Benefits Of Ceylon Green Tea

As we now know that Ceylon Green Tea has a stronger flavor, it is safe to say that it contains copious amounts of anti-oxidants, more than black tea for that matter. Green tea is famously known to increase your metabolism which ultimately results in burning unwanted fat in your body.

Green tea has a vast amounts of anti-viral and anti-bacterial qualities. Its daily consumption has proven to reduce osteoporosis. The anti-oxidants found in green tea has been proven to help reduce bone loss and in turn increase bone building muscles.

Green tea is also known to reduce oral health problems. The catechins present in green tea can kill bacteria and viruses that causes soar throats, dental cavities, gum diseases, and bad breath.

Green Tea improves brain functions and protects your brain during old age. The catechins present in green tea has protective effects on neurons which in turn can reduce risk of Alzheimer’s and Parkinson’s.

Green tea is also know widely to reduce risk of heart diseases and cancer. The catechins found in green tea stalls cell mutation and reduces the risk of tumors being formed. Like wise these catechins also help in relaxing your blood vessels and giving it an even flow and prevents clots from forming which reduces the risk of heart attacks.

Health Benefits Of White Tea

The amount of caffeine present in White tea is less compared to green and black tea and has more anti-oxidants. Since white tea is processed less it has all the nutrients in tact and is the healthiest of teas. The health benefits are similar to that of green tea but its effectiveness is doubled due it the nutrients present.

White tea can help you reduce stress and anxiety this is due to the amino acid called Theanine. It can calm your nerves and is also well known o prevent depression.

Like Green Tea, Ceylon white tea is also a great fat burner, the rich amounts of poly phenols help reduce fat accumulation and increase your metabolism. Just like green tea, it is also helpful in reducing risk of heart disease, lowering levels of cholesterol, help build stronger bones, and kills bacteria and virus present in you body. White tea has properties that help in reducing your blood sugar which in turn reduces risk of diabetes.

Ceylon Tea has qualities and benefits that are essential to your life. Next time substitute your cup of coffee for a delicious cup of Ceylon Tea and enjoy the benefits it has to offer.

Categories: Ceylon Tea, Green Tea, Health Tips, Tea

TEA AND HEALTH

Tea and Health 

The function of tea and natural, bioactive compounds in tea, as elements in a healthy lifestyle is best explained by the first line in Kakuzo Okakura’s 1906 philosophical treatise on tea, The Book of Tea. Okakura sums up the historical and ancient belief in tea as more than just a pleasing beverage by writing, “Tea began as a medicine and grew into a beverage…” 

Scientific research confirms what Asians believed for centuries – that green and black tea contain powerful natural antioxidants which can protect regular tea drinkers from many degenerative diseases. 

The main degenerative diseases of concern today are heart disease, high blood pressure stroke, cancer and diabetes. Studies have shown that the antioxidant activity of flavonoids in green and black tea reduces the risk of many degenerative diseases and help maintain good oral heath. 

Tea and Heart disease 

Regular consumption of correctly brewed tea, has been shown to reduce oxidation of fat. Studies suggest that green and black tea are equally effective in this respect.

Catechins in green tea, theaflavins and thearubigins in black tea were shown to have the ability of inhibit lipid oxidation and plaque formation (which can lead to heart disease), whilst reducing cholesterol. Regular consumption of tea has also been associated with reduced blood clotting. Blood clotting increases the risk of coronary thrombosis.

Tea extracts and tea polyphenols can inhibit the platelet aggregation to a certain degree, thereby reducing the risk of thrombosis. Both Green and Black Tea also improve endothelial function (vasoconstriction and vasodilation – the control of blood pressure, atherosclerosis, formation of new blood vessels -angiogenesis). 

 Tea and Cancer

Numerous in vitro and in vivo studies have revealed that polyphenols in green and black tea can directly react and neutralize chemical carcinogens thereby reducing the risk of cancer. It has also been shown that tea increases the activity of detoxifying enzymes which are naturally found in the human body. 

The anticarcinogenic potential of tea is based on the ability of tea flavonoids to interact with the active carcinogens and make them inactive. In vitro and in vivo research indicates that tea and tea polyphenols inhibit initiation and later stages in the development of carcinogens. Regular consumption of tea – especially fresh tea – decreases the growth rate of tumours whilst preventing the formation of large tumours. 

Tea and Diabetes 

In Type-1 diabetes the pancreas does not produce the required amount of insulin to required amount of insulin to regulate blood glucose. In Type 2 diabetes liver and muscle cells cannot utilize the insulin produced to regulate blood glucose. 

Some plant extracts contains substances, which could mimic the action of insulin and help in managing Type 2 or non-insulin dependant diabetes. The flavonol, myricetin, which is present in green and black tea is found to be able to mimic insulin activity. 

The enzyme alpha-amylase catalyses the conversion of starch in food to glucose in the digestive process. Glucose in the digestive tract is easily absorbed into the blood stream while starch is not absorbed. Polyphenols in tea inhibit alpha-amylase activity and could contribute to reducing blood glucose. Research suggests that tea consumption can be highly beneficial for diabetics. 

Tea and Ageing 

Antioxidants in tea are known for their ability to reduce oxidative stress. Diseases of old age are thought to be the result of attack by Free Radicals. Tea polyphenols inhibit the action of Free Radicals and can contribute to better quality of life for the elderly and also possibly longevity. 

Tea and Oral Health 

Tea contains fluoride therefore tea drinking makes a significant contribution to the daily fluoride intake and to the reduction of tooth decay. It has been found that in addition to fluoride, the polyphenols in tea also act to reduce tooth decay. Recent studies have revealed that tea inhibits the growth of other harmful microorganisms in the mouth. 

In addition to these and other function benefits that are likely in tea, scientists identified a compound called L-theanine in tea. L-theanine is said to be responsible for promoting a feeling of relaxation, whilst maintaining mental alertness. 50mg of L-theanine (contained in two to three cups of tea) can naturally stimulate the brain and bring on refreshed and relaxed sensation. 

How much Tea 

Natural plant derived foods generally contain antioxidants although the antioxidants in green and black tea are much greater than levels found in fruits and vegetables. As a general rule, two cups of tea are equivalent in antioxidant capacity, to five portions of fruit or vegetables. 

Researchers are generally agreed that 5-10 cups of tea are recommended although no adverse effects have been noted from consumption of more than this number. Care should be exercised though by infants, young children at risk of type 1 diabetes, pregnant women, patients on psychoactive drugs or with sensitivity to caffeine, and tea drinkers whose diets are nutritionally not balanced. 

FURTHER READING

• Tissa Amarakoon, Shang Hong Huang & Ranil de Silva. Therapeutic Applications of Ceylon Tea: Potential and Trends [pp. 377- 417 in Yi-Zhun Zhu, Benny K-H Tan, Boon Huat Bay, Chang-Hong Liu (ed.), Natural Products, Essential Resources for Human Survival. World Scientific Publishing Co. Pte. Ltd., 2007]. 
• W.W.D. Modder, A.M.T. Amarakoon. Tea and Health. The Tea Research Institute of Sri Lanka, 2002. 
• Revelations on the therapeutic qualities of tea have been overwhelming. According to research, there are not many of mankind’s ailments that are untouched by its therapeutic qualities. No other natural or synthetic substance comes even close to tea in terms of benefits across such a multitude of fronts. A panacea it may not be, but there is no denying that in this health conscious era, science is excited by what tea has to offer and has placed it under their microscopes like none other before.

Categories: Health Tips, Tea

Ceylon Green Tea

The word ‘Ceylon’ is normally associated with quality black tea made by the orthodox or traditional method. Green Ceylon tea is less well known. All the same, Sri Lanka exported slightly more than 3,000 tonnes of the latter in 2010. While this was only about a hundredth of the quantity of black tea exported the same year, the reputation for quality enjoyed by Ceylon Tea has quickly come to be shared by the green product as well as the black. The Ceylon green tea industry, though young, is growing rapidly as its products attract a following among the tea-drinking nations of the world. Currently, the main export markets for green Ceylon Tea are the Middle East and the countries of the former Soviet Union, though sales are also growing in Europe, North America and East Asia. In Sri Lanka, too, a taste for green tea is rapidly spreading.

Although it is a relatively new arrival among the export statistics, the history of green tea in Sri Lanka stretches back to the very first experiments in tea cultivation and manufacture made on the island. Though sometimes attributed to Sir Anthony Oliphant, a former Chief Justice of Ceylon, the credit for undertaking these experiments is generally agreed to go to Maurice Worms, a member of the great Rothschild financial dynasty, who planted some China seedlings on his estates in Pussallewa and Ramboda in 1842. This was in the middle of the Ceylon coffee boom, so it is clear that Worms was merely trying out a new hobby.

His tea, cultivated and manufactured according to the Chinese method using tea-makers who had been brought over to Ceylon from that country expressly for the purpose, cost over £5 sterling per pound to produce. This being far more than even a Rothschild might be willing to pay for a pound of tea, the experiment was soon abandoned. However, many of the bushes on older Sri Lankan estates, particularly those at high elevations, were grown from China seedlings. As a general rule, Chinese ‘cultivars’ or strains yield a smaller leaf and a subtler flavour than the Assamese ones more common on tea estates in Sri Lanka.

Today, green Ceylon Tea is produced by eleven manufacturers on a number of estates in the mid-grown and high-grown districts. Among the varieties produced on these estates are Young Hyson (including Chun Mee), Sou Mei or ‘longevity tea’, rolled ‘gunpowder’ tea, green tea fannings and Sencha fannings. As can be seen from this list, both Chinese and Japanese tea-making methods are employed in making green Ceylon Tea.

As the pleasures of drinking tea and the healthful properties of the beverage (which offers no less than 25 established health benefits) are discovered by more and more people around the world, green Ceylon Tea looks set to continue growing in success and popularity.

Categories: History, Tea

Types Of Ceylon Tea

Sri Lanka has over 188,000 hectares under tea cultivation yielding about 298,000 tonnes of "made" tea, and accounting for more than 19% of world exports. In 1972, the island then known as Ceylon reverted to the traditional name of Sri Lanka, but retained the brand name of Ceylon for the marketing of its teas.

Tea from Sri Lanka falls into three categories: low-grown (on estates up to an elevation of 2,000ft); medium grown (on elevations between 2,000 and 4,000 ft); and high grown (elevations above 4,000 ft). Each level produces teas of unique character. By blending teas from different areas of the island and at varied elevations, Sri Lanka can offer a very wide range of flavour and colour. Some are full-bodied, others light and delicate, but all Ceylon blends will have brisk, full flavours and bright golden colour.

Because of its geographical location, tea can be plucked in Sri Lanka all year round – the west and east of the island are separated by central mountains so that as each region's season ends, the other begins. Below are descriptions of the three high grown regions.

Dimbula Region

Probably the most famous of Ceylon teas, Dimbula is cultivated on estates first planted with tea when their coffee crops failed in 1870. Grown 5,000ft above sea level, all Dimbula teas are light and bright in colour with a crisp strong flavour that leaves the mouth feeling fresh and clean. Today, it forms part of the high-grown zone of central Sri Lanka which includes Dickoya and Nuwara Eliya.

Example - Kenilworth Estate This tea has long wiry beautiful leaves that give an exquisite, almost oaky taste with good body and strength.

Uva Region

Uva is a fine flavoured tea grown at altitudes between 2,000ft and 4,000ft above sea level onthe eastern slopes of the central mountains in Sri Lanka. It has a bright, deep amber colour when brewed, with thebrisk andcrisp, strong Ceylon flavour. These teas are also used in Ceylon blendand make an ideal morning drink or an after-lunch tea.

Example - St James Estate This is a copper-coloured infusion with a very smooth, pronounced taste and a wonderful aroma. It is a perfect breakfast or day time tea.

Nuwara Eliya Region

Nuwara Eliya teas are light and delicate in character, bright in colour and with a fragrant flavour. Their flavour is heightened when taken with lemon rather than milk.

Example - Nuwara Eliya Estate This tea has a bright brisk flavour and a wonderful perfume, good to drink at any time of day with just a dash of milk.


Ceylon Blend

Ceylon teas span the entire spectrum of tea production, from low to high grown teas. Ceylon Blends was a tradition established at the end of the 19th Century and some companies still market blended Ceylon tea as Ceylon Orange Pekoe or Ceylon BOP. A good blend will produce bright, rich, coppery liquors with a brisk fresh flavour. To ensure that a pre-packed tea is indeed 100% Pure Ceylon Tea, look for the Ceylon Tea Board Lion logo.

Ceylon tea is divided into various grades. These grade names are an indication of size or appearance of manufactured leaf and not of its quality.

BOP - Well-made, neat leaf of medium size without excessive stalk or fiber. There should not be any fine particles (fannings and dust) which are not true-to-grade.

BOP Sp - Larger in size than a BOP lack and clean in appearance. Note: BOP & BOP special be treated as two grades, but for cataloging purposes treat as one grade.

BOPF - Neat leaf, fairly clean. ….. but smaller than the BOP grade. There should not be any fine dust present.

BOP 1 - Should be wiry and twisted, but shorter than an OP1.

FBOP - Smaller/shorter than BOP1 with presence of tips, but larger than FBOPF1.

FBOP 1 - Long, twisted, wiry leaf. Fairly tippy. Longer than BOP1.

PEKOE - Shotty, curly or semi-cirly leaf of large size of any elevation.

PEKOW1 - Same as Pekoe, but smaller in size than Pekoe of any elevation. This replaces the Flowery Pekoe grade.Note: Pekoe and Fekoe 1 will be treated as two grades, but for cataloguing purposes treat as one grade.

FBOPF (FF) - Similar in size to BOP……… and must contain tips.

FBOPF 1 (FF1) - Larger than BOP. Smaller than a FBOP with a show of tips.

FBOPF - Similar in size to BOP with a fair presence of tips.

FBOPF Ex. Sp. - Small leaf and must have an attractive show of golden or silver tips with little black leaf.

FBOPF Ex. Sp1 - Leafy and must have an attractive show of golden or silver tips with little black leaf.

OP 1 - Long, wiry well or partly twisted.

OP - Less wiry than OP1, but much more twisted than OPA.

OPA - Long bold leaf tea with air twist.

BP - (Off Grades) – Should e choppy, hard leaf.

BOP 1A - (Off Grades) – Any flak leaf without stalk and fiber (Clean tea).

BM (BROKENS) - (Off Grades) Mixed flaky leaf tea. Can have more fiber and stalk than BOP 1A.

BT - (Off Grades) – All mixed teas of varying sizes, with or without stalk and fiber.

FNGS 1 (FGS1) - (Off Grades) – Flaky leaf of small size. Can contain more fiber than BOPF, but reasonably clean.

FNGS (FGS) - (Off Grades) – Same as Fannings 1. Can be more fiber and uneven and not as clean as Fannings1.

DUST1 - Smaller than BOPF. (Rainy even well-made and reasonably clean)

DUST - (Off Grades) ………… size to Dust 1. Could be flaky and contain some fiber.

SILVER TIPS - Long tippy leaf, silver in colour, with hardly any black leaf.

GOLDEN TIPS - Long tippy leaf, golden in colour, with hardly any black leaf. Note: Tips and Golden Tips are not catalogued, but sold only privately.

BP1 - Equivalent to size of a high grown BOP, but granular.

BP Special - Larger particle size than BP1.

PF 1 - Equivalent in size to grainy high grown BOPF, but granular.

OF - Smaller than the PF 1. Larger than PD.

PF - (Off Grades) – Similar or slightly larger than PF1 and may contain some fiber.

PD - Grainy Dust grade. Should be smaller than OF.

DUST 1 - Less grainy than PD. Clean.

DUST - (Off Grades) – Inferior to Dust 1. Could be powdery and fibry.

In addition, there are the various “Flowery” varieties of the main grades (e.g. FOP and FBOPF).This tea possesses extraordinary quality in liquor and is composed almost entirely of small golden tip which are the extreme ends of the small succulent shoots of the plant, and the preparation of such tea is course most costly, since it involves sorting out the tip by hand.

Only small quantities of the leafy and flowery grades are produced. The former finds their chief markets in South America, and to a lesser degree in North Africa and a few North African countries. The latter is mostly popular in the Middle East, particularly Iran. Few of the up-country estates make these grades at all. Their stable lines are BOP and BOPF such as are dominant in Britain, Australia and South Africa. The demand appears to be forever smaller and smaller leaf, and a great deal of cutting or milling is resorted today, both in countries of origin and by the packers.

Source: Forbes Tea Portal 

Categories: Grade, Tea

About Tea - Facebook

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy.
Tea likely originated in China as a medicinal drink. It was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced it to India, in order to compete with the Chinese monopoly on the product.
Tea has long been promoted for having a variety of positive health benefits. Recent studies suggest that green tea may help reduce the risk of cardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, improve antibacterial and antivirasic activity, provide protection from solar ultraviolet light, and increase bone mineral density. Green tea is also said to have "anti-fibrotic properties, and neuroprotective power." Additional research is needed to "fully understand its contributions to human health, and advise its regular consumption in Western diets."
Tea catechins have known anti-inflammatory and neuroprotective properties, help regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain and nausea and provide calming effects.

Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly.
Tea contains L-theanine, an amino acid whose consumption is strongly associated with a calm but alert and focused, relatively productive (alpha wave-dominant) mental state in humans. This mental state is also common to meditative practice.
The phrase "herbal tea" usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea, or rooibos tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with "tea" as it is construed here.

Cultivation and harvesting

A tea plantation in the
Cameron Highlands in Malaysia

Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates and are cultivated as far north as Pembrokeshire in the British mainland and Washington in the United States.

Leaves of Camellia sinensis, the tea plant

Tea plants are propagated from seed and cutting; it takes about 4 to 12 years for a tea plant to bear seed, and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 inches) of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. While at these heights the plants grow more slowly, they acquire a better flavour.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and Camellia sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, there are many strains and modern clonal varieties. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being,Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; Cambodian type, characterised by leaves of intermediate size.
A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.
Only the top 1–2 inches of the mature plant are picked. These buds and leaves are called flushes. A plant will grow a new flush every seven to fifteen days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.Pests of tea include mosquito bugs that can tatter leaves, so they may be sprayed with insecticides.
Organic tea cultivation is endorsed by governments, corporations, and foundations in tea-growing countries, due to the danger of insecticides to human health and the potential for soil pollution. Naturally occurring mined products are used for soil fertilization. Leaf pests and diseases are controlled with the use of biological control agents, which are prepared or extracted without the use of chemical solvents.


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Categories: History, Tea

History of Tea production in Sri Lanka

Tea production in Sri Lanka, formerly Ceylon, is of high importance to the Sri Lankan economy and the world market. The country is the world's fourth largest producer of tea and the industry is one of the country's main sources of foreign exchange and a significant source of income for laborers, with tea accounting for 2% of GDP, generating roughly $700 million annually. In 1995, Sri Lanka was the world's leading exporter of tea, (rather than producer) with 23% of the total world export, but it has since been surpassed by Kenya. The tea sector employs, directly or indirectly over 1 million people in Sri Lanka, and in 1995 directly employed 215,338 on tea plantations and estates. The humidity, cool temperatures, and rainfall in the country's central highlands provide a climate that favors the production of high quality tea. The industry was introduced to the country in 1847 by James Taylor, the British planter who arrived in 1852.

Pre-Tea era

Cinnamon was the first crop to receive government sponsorship in Ceylon, while the island was under Dutch control. During the administration of Dutch governor Iman Willem Falck, cinnamon plantations were planted in Colombo, Maradana, and Cinnamon Gardens in 1769. The first British governor Frederick North prohibited private cinnamon plantations, thereby securing monopoly on cinnamon plantations for the East India Company. However, an economic slump in the 1830s in England and elsewhere in Europe affected the cinnamon plantations in Ceylon. This resulted in them being decommissioned by William Colebrooke in 1833. Finding cinnamon unprofitable, the British turned to coffee.
By 1825 the Ceylonese already had a knowledge of coffee. They started planting coffee as a garden crop and the first coffee plantation was started in Baddegama in Galle District. Although this venture failed due to the unsuitability of the area for the crop, George Bird Hemileia vastatrix or coffee rust, better known as "coffee leaf disease" or "coffee blight". The planters nicknamed the disease "devastating Emily" when it was first identified in the Madolsima area in 1869. Production dipped rapidly as the disease set in and every effort failed to revive coffee production. Of 1700 coffee planters, only 400 remained on the island as the rest left for their home countries. The coffee crop died, marking an end of an era when most of the plantations on the island were dedicated to producing coffee beans. Planters experimented with cocoa and cinchona as alternative crops but failed due to a bug, Heloplice antonie, so that in the 1870s virtually all the remaining coffee planters in Ceylon switched to the production and cultivation of tea. By the year 1900, only 11,392 acres (46 km²) were still under coffee cultivation.

became the first to start planting coffee on a commercial scale. After Bird began his coffee plantation in Singhapitiya, Gampola governor Edward Barnes also started a plantation in Gannoruwa. The demand and high price in the European market for coffee fueled the rush of coffee planting. Investors flocked to Ceylon from overseas and around 100,000 ha (386 sq mi) of rain forest was cleared to pave the way for coffee plantations. The term "Coffee rush" was coined to describe this developing situation in 1840. In 1869 the coffee industry was still thriving in Ceylon but shortly afterwards, coffee plantations were devastated by a fungal disease called Hemileia vastatrix or coffee rust, better known as "coffee leaf disease" or "coffee blight". The planters nicknamed the disease "devastating Emily" when it was first identified in the Madolsima area in 1869. Production dipped rapidly as the disease set in and every effort failed to revive coffee production. Of 1700 coffee planters, only 400 remained on the island as the rest left for their home countries. The coffee crop died, marking an end of an era when most of the plantations on the island were dedicated to producing coffee beans. Planters experimented with cocoa and cinchona as alternative crops but failed due to a bug, Heloplice antonie, so that in the 1870s virtually all the remaining coffee planters in Ceylon switched to the production and cultivation of tea. By the year 1900, only 11,392 acres (46 km²) were still under coffee cultivation.

Categories: History, Tea

The Tea Cup That Heals

Nowadays it often seems as if everything we eat or drink is bad for us in some way. Foods once considered healthy and nourishing contain, we are told, ingredients like carbohydrates, sodium and saturated fats which can cause dreadful diseases when consumed frequently or in excess. Every few days we hear, read or see on television news of some medical discovery exposing the harmful effects of yet another favourite food or beverage, now to be banished from the tables of health-conscious folk. The parade of bad news seems to have no end. So it comes as a relief to learn that one popular beverage, affordable and loved by billions of people around the world, is entirely beneficial and may in fact have preventive and curative health properties when consumed regularly. The beverage, of course, is tea.

Medical benefits have been claimed for tea for as long as it has been drunk. The origins of the ‘cuppa’ are lost to the ages, yet when we first hear of tea it is in a medicinal connection: a Chinese text, The Divine Farmer’s Herb-Root Classic, dating from around 250BC, recommends infusions of tea-leaves for the treatment of tumours, abscesses, bladder ailments and lethargy. Since then, generation after generation of medical authorities have sung the praises of tea; and today, a popular encyclopaedia lists no less than 22 separate claimed health benefits for the beverage, ranging from protection against HIV infection to the elimination of bad breath.

 Health-Promoting Ingredients
Extreme or bizarre claims must, of course, be taken with a grain of salt. Far more trustworthy are the benefits proclaimed or suggested by genuine scientific research. When subjected to chemical analysis, tea turns out to contain a number of ingredients whose health-promoting properties are well established. It is also nutritious: taken with milk, four cups of tea a day can provide:

•    approximately 17% of the recommended intake for calcium
•    5% for zinc
•    22% for Vitamin B2
•    5% for folic acid
•    5% for Vitamins B1 and B6

The manganese and potassium in a cup of tea also helps maintain the body’s fluid balance.
Besides these ingredients, tea contains a unique amino acid, theanine, which has a relaxing effect on humans and also assists the natural immune response to infection. The modest amount of caffeine in tea also acts as a mild mood enhancer.

Antioxidants
Perhaps the most significant health-promoting properties of tea lie in the antioxidants or ‘flavonoids’ it contains. Antioxidants are compounds that help remove harmful toxins from the bloodstream, and tea contains uniquely high concentrations of them. Research has shown that consuming such antioxidants can lower the risk of heart disease, strokes and cancer.
There are also indications that antioxidants in tea may help protect against Alzheimer’s disease and age-related memory impairment. Black and green tea both contain higher levels of antioxidants than common fruits or vegetables.

A Fluid Ounce (or Two) of Prevention
Even if we disregard extravagant, scientifically unsupported claims, the established health benefits of tea are numerous. Many of these benefits are preventive, suggesting that a few cups of tea a day can help stave off heart disease, diabetes, hypertension and many forms of cancer.

•    Cancer prevention Animal and in vitro studies have shown that tea polyphenols may react directly with and neutralise chemical carcinogens, including those causing cancers of the skin, lungs, oral cavity, oesophagus, stomach, small intestine, colon, liver, pancreas, bladder, and prostate. In addition to the antioxidant ‘scavenging’ activity mentioned above, tea polyphenols may also alter enzymes involved in tumour formation, inhibit malignant cell proliferation and act against forms of bacteria that promote gastric cancers. According to some American studies, tea drinking may also protect against breast and ovarian cancers.

•    Tea and heart disease Epidemiological studies have shown that regular tea consumption is linked to decreased risk from heart disease and stroke. While the data from different tests contains some inconsistencies, ‘meta-analyses’ comparing all the available population studies have tended to confirm the relationship, with regular and frequent tea drinkers showing risk levels up to 20% lower than those who do not, or rarely, consume it. Another study suggested that drinking three cups of tea a day reduces the risk of myocardial infarction by 11%.

•    Tea and oral health Containing significant amounts of fluoride, tea can contribute considerably to daily fluoride intake, helping reduce tooth decay. Tea polyphenols may also inhibit the growth of bacteria which cause decay, or make them less harmful to the teeth. Recent research indicates that tea could also inhibit the growth of harmful micro-organisms that cause inflammation and oral diseases, including certain oral cancers.

•    Tea and your digestion It has been found that consumption of tea can reduce the quantity of harmful microorganisms such as Enterobacteriacea found in the digestive tract, simultaneously increasing the number of beneficial ones and promoting digestive health.

Categories: Health Tips, Tea