by Vic | May 12, 2019 | Sri Lanka Tea
Sri Lanka has seven regions that each produce tea with a uniquely different flavor, aroma, and color. Nuwara Eliya, a mountainous area with a cool climate, produces golden teas with a delicate fragrance and flavor. Uda Pussellawa is near Nuwara Eliya but produces a...
by Vic | Apr 13, 2019 | Sri Lanka Tea
Ceylon Tea from Sri Lanka is considered the highest quality, finest tea available. After becoming a republic in 1972, Ceylon was renamed Sri Lanka, but the name “Ceylon tea” continues to be well known around the world. In fact, Ceylon has become synonymous with tea...
by Vic | Mar 16, 2019 | Sri Lanka Tea
Plucking of tea leaves. The process of producing Ceylon tea begins with the plucking of the first two leaves and the bud from the tea bush of Camellia Sinensis. The third and fourth leaves are considered to be of poor quality; their function is to support growth by...
by Vic | Feb 6, 2019 | Sri Lanka Tea
High up in the rugged mountains of Sri Lanka, where cool, mint-scented air sweeps across a spectacular landscape, the verdant tea plantations of the Nuwara Eliya region produce some of the world’s finest teas. The unique climate of the area, with its misty mornings,...
by Vic | Jan 6, 2019 | Sri Lanka Tea
All types of tea come from the same plant, Camellia sinensis. What is different, is the manufacturing process. The leaves and buds are harvested, often by hand to undergo either the traditional manufacturing or the machine manufacturing, called crush-tear-curl. The...
by Vic | Nov 10, 2018 | Sri Lanka Tea
Before Ceylon (today Sri Lanka) became famous for its tea, the island was home to extensive cinnamon cultivation by the Dutch, starting in the eighteenth century. This was followed by the development of coffee plantations by the British in the nineteenth century....
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