Sri Lankan Tea
The Ceylon tea industry is over 150 years. When the then popular crop, coffee was struck by 'blight' in 1860, it took a backseat from being a dominant crop. As the coffee crop died, tea cultivation and production followed. Sri Lanka produces a subtle variety of teas. Her 200,000 hectares of tea-carpeted hills makes Sri Lanka one of the world’s largest exporter of tea.
From the cool hills-climb of Nuwara Eliya to the full-bodied low-grown teas, nimble pluckers still handpick “two leaves and a bud”. The plucked leaves are then collected and sent to a factory. At the factory, the tea leaves are withered on large troughs, then rolled, twisted and broken up to react with air. This results in fermentation and is a key process in the production of black tea.
The fermented leaf is then fired to stall further fermentation
Grading determines the value of the product and is finally weighed and packed. |