What is Sri Lankan Tea / Ceylon Tea?
If you are going to do one thing, then make that one thing you do the finest. Ceylon Tea, a brand all on its own is recognisable for this long tradition. This reputation is based on growing and making the best black tea in the world. This high regard for Sri Lanka’s tea comes from the way tea is grown, selectively hand-picked and made individually by each of the tea estates.
The tea plantations tumble from the mountains and hills in central Sri Lanka and wind down to the slopes and to the lower plains of the island.
Hot and humid monsoon rains meet the cool hillsides and mountains and this causes stress levels in the tea plant to rise. This short and intense change in the weather, during the monsoon season, gives Sri Lankan tea a mild, sweet and floral flavour. These speciality teas are harvested in March/April, which is the better of the two seasons.
The terroir of this tropical island gives the tea its unique flavour. The years of research that goes into cultivating clones that are especially suited to Sri Lanka. The geography of the island determines how much of the tea can be picked by machines. This process of selecting and picking by hand the buds and tea leaves for the type of tea to be made, gives Ceylon tea its speciality nature.
Sri Lanka now has gone a step further by converting areas within the tea plantations to fully organic farming. The transformation of tea planting areas to organic farming takes decades and financial investments. Farming methods and investment in research into clones that bring out the best of the terroir of the country to produce a much finer speciality tea – Silver Tips and Golden Tips. These tea plants are especially cloned for taste and these are harvested by hand and selected for your tea pot by hand too. See how this done on a previous blog; Speciality Tea: Part 6 – Handmade Tea
A good Sri Lankan tea planted, grown, harvested, fermented, dried and packed does not need milk nor sugar.