Ceylon Tea: The Iconic Beverage of Sri Lanka

Ceylon tea, a name synonymous with quality and tradition, is one of the most sought-after teas in the world. Known for its distinct flavor, aromatic profile, and rich history, Ceylon tea is a key contributor to Sri Lanka’s economy and culture. For over a century, Ceylon tea has retained its legacy as a symbol of excellence in the global tea market.

The Origins of Ceylon Tea

The journey of Ceylon tea began in the mid-19th century during the British colonial period in what was then known as Ceylon, now Sri Lanka. Before tea became the country’s dominant crop, coffee was the primary agricultural product. However, in the 1860s, the coffee industry was devastated by a leaf disease, leaving planters in desperate need of an alternative. Enter James Taylor, a Scottish planter who pioneered tea cultivation in Sri Lanka.

In 1867, Taylor planted the first 19 acres of tea in the Loolecondera Estate in Kandy, a hilly region that proved ideal for tea growth. The small experiment quickly turned into a booming industry.By the end of the 19th century, tea had become Sri Lanka’s largest export, surpassing even the country’s spices and coffee.

The Unique Growing Regions

One of the key factors behind the success of Ceylon tea is the island’s diverse geography, which results in a variety of tea profiles. Sri Lanka’s tea-growing regions, spread across its central highlands and southern lowlands, offer different climatic conditions, altitudes, and soil types. This diversity allows for the production of a wide range of teas, each with its own distinct flavor.

1. High Grown Teas (Above 4,000 Feet)

The cool temperatures, frequent mist, and slower growth of the tea plants at these elevations contribute to a lighter liquor with a floral or citrusy note.

2. Mid Grown Teas (2,000 to 4,000 Feet)

Teas grown in the mid-country regions, such as Kandy, fall into this category. These teas are slightly stronger than high-grown varieties but still retain a smooth and well-balanced flavor. Mid-grown teas have a mellow, full-bodied character that makes them versatile for blending.

3. Low Grown Teas (Sea Level to 2,000 Feet)

In the southern part of Sri Lanka, low-grown teas dominate. These teas, produced in areas like Ruhuna and Sabaragamuwa, are known for their bold, rich flavor and darker color. Low-grown Ceylon tea is often preferred by those who enjoy a robust cup, as it is more full-bodied and strong compared to its high- and mid-grown counterparts.

The Processing of Ceylon Tea

The process of turning freshly plucked leaves into Ceylon tea is intricate and involves multiple steps that define the tea’s final flavor and quality. The most common type of tea produced in Sri Lanka is black tea, although green tea and white tea are also made in smaller quantities.

1. Plucking

The first step in tea production is the careful plucking of the top two leaves and a bud from the tea plant. Skilled workers, often women, hand-pick the leaves to ensure that only the best-quality leaves are harvested. This practice, known as fine plucking, is critical for maintaining the high standards of Ceylon tea.

2. Withering

After plucking, the leaves are spread out on withering racks to reduce their moisture content. This process can take up to 18 hours, depending on the climate and desired tea profile. Withering helps the leaves become more pliable, making them easier to roll and oxidize.

3. Rolling

This step is vital for the oxidation process, which is responsible for developing the tea’s flavor and aroma. Rolling also gives the tea its characteristic twisted shape.

4. Oxidation (Fermentation)

For black tea, full oxidation occurs, giving the tea its strong flavor and rich color.

5. Firing

Once the desired level of oxidation is achieved, the leaves are heated or “fired” to stop the process. Firing also removes any remaining moisture, ensuring that the tea can be stored without spoiling. This final step locks in the tea’s flavor and gives it its shelf stability.

6. Grading and Packaging

The most common grades of Ceylon black tea include Orange Pekoe (OP), Broken Orange Pekoe (BOP), and Pekoe Dust (PD), among others.

Ceylon Tea and Its Global Influence

Ceylon tea has become a symbol of excellence and heritage worldwide. Today, Sri Lanka remains one of the largest tea exporters, with its tea reaching over 140 countries. The “Ceylon Tea” label, with the image of the iconic lion logo, signifies a guarantee of quality. Sri Lanka’s tea industry, regulated by the Sri Lanka Tea Board, ensures that every batch meets stringent quality standards.

1. Black Tea

The most common type of Ceylon tea, black tea, is loved for its bold flavor and deep color. It can be enjoyed with or without milk, depending on personal preference. Ceylon black tea is often used in blends such as English Breakfast and Earl Grey.

2. Green Tea

The production process for green tea involves minimal oxidation, giving it a lighter, more refreshing taste.

3. White Tea

Ceylon white tea, also known as “Silver Tips,” is the most delicate and rare of all. Made from the young, unopened buds of the tea plant, white tea undergoes minimal processing.

The Cultural and Economic Importance of Ceylon Tea

Ceylon tea is more than just a beverage in Sri Lanka; it is a crucial part of the country’s culture and economy. The tea industry provides employment to over one million people, many of whom live in rural areas.The industry also plays a vital role in Sri Lanka’s economy, contributing significantly to export revenue.

It is a symbol of hospitality, often offered to guests upon arrival. The island’s picturesque tea estates have also become popular tourist destinations, with visitors eager to learn about the history of Ceylon tea and experience its production firsthand.

Conclusion

Ceylon tea’s global recognition is a testament to its superior quality and the dedication of the people who produce it. From the rolling hills of Sri Lanka’s central highlands to teacups worldwide, Ceylon tea represents not only an exceptional beverage but also the spirit of a nation. Whether you prefer it strong and bold or light and delicate, Ceylon tea offers something for everyone, making it a timeless favorite in the world of tea.