History of the Ceylon Tea
History of Ceylon Tea
Sri Lanka, a tropical island in the Indian Ocean and it was called serendib, taprobane and Ceylon, with this Ceylon was become a Ceylon Tea after producing Tea from 1865 during the British colonial period.
It is considered to be the first non-commercial tea crop to be grown in the country. Close to two decades later, in 1867 James Taylor, a Scotsman was given the task of growing tea on just 19 acres of land in Loolecondera Estate in Kandy. This is considered the first commercial crop of tea to be grown. the first recorded shipment of tea was dispatched to England. The famous brand, Lipton’s, had its origin in Sri Lanka. in the early 1870s, and in 1875 James Taylor managed to send Ceylon Tea to the London Tea Auction.
After that, a Scotsman named Thomas Lipton, a millionaire in the United Kingdom visited Ceylon in the 1890s en route to Australia when he met James Taylor. Together they discussed the possibilities of starting a business in exporting Tea from Ceylon and hence Lipton’s Company started buying Ceylon Tea.
Together with Thomas Lipton, James Taylor also pioneered the Tea export industry of Ceylon and started to new chapter of the Ceylon Tea industry.
Ceylon Tea on Today Situation
Today Pure Ceylon Tea stamped with the Lion logo that symbolizes 100% Pure Ceylon Tea packed in Sri Lanka is world renowned as the finest tea in the world and also Sri Lanka has become the world's third largest tea exporter to the world, the country's largest employer and has the distinction of supplying tea to the Olympic and Commonwealth Games. It is a great equalizer, demanding attention from the counter of the smallest eatery to the most exclusive tea-bars in the world.
Why Ceylon Tea important
Ceylon tea is popular among tea enthusiasts for its rich flavor and fragrant aroma.
While there are some differences in terms of taste and antioxidant content, it comes from the same plant as other types of tea and boasts a similar set of nutrients. Certain types of Ceylon tea have been linked to impressive health benefits — ranging from increased fat burning to better blood sugar control and decreased cholesterol levels.
This article reviews the nutritional profile, benefits, and potential downsides of Ceylon tea, plus how to make it at home. Like other types of tea, it’s made from the dried and processed leaves of the tea plant, Camellia sinensis. However, it may contain a higher concentration of several antioxidants, including myricetin, quercetin, and kaempferol
It’s also said to differ slightly in flavor. The tea’s notes of citrus and full-bodied taste are due to the unique environmental conditions in which it’s grown. It’s commonly available in oolong, green, black, and white Ceylon varieties — which differ based on specific processing and production methods.
Seven principal regions for Pure Ceylon Tea
There are seven principal regions in Sri Lanka that grow Pure Ceylon Tea.
Nuwara Eliya at an elevation of 6,128 feet is renowned the world over for its Tea recognised by connoisseurs as the finest in the world and a brew fit for the Gods. This Tea when brewed acquires a greenish-yellow tone with a subtle golden hue and a delicate yet fragrant bouquet.
Dimbula at an elevation between 3,500 and 5,000 feet produces Teas those connoisseurs of fine Tea prize to this day. Teas from this region are of a fine golden-orange hue in the cup, with a distinctive freshness to the flavour that leaves a clean feeling in the mouth after its drunk.
Kandy at an elevation of 2,000 to 4,000 feet is famous for Mid Grown Teas and the first Tea Plantations established in the country. Teas from Kandy are recognised by their bright infusion with a coppery tone. Though light in the cup, the brew presents a fair amount of strength and body.
Uda Pussellawa in the Central Province is wedged between Kandy, Nuwara Eliya and the Uva province. Its Tea gardens are located at an elevation of 3,000 to 5,000 feet and are famous for their range of Rosy Teas. Though sometimes compared in character with their Nuwara Eliya counterparts, these Teas appear somewhat darker in the cup, with a rosy hue, medium body and subtle character.
Teas of the Uva province have a unique character recognised and acknowledged the world over. It is said that Thomas Lipton introduced the Americans to tea-drinking after sampling this brew from Uva. The mellow and smooth taste of Uva Teas, once tasted is easily distinguishable from any other. The elevations of Tea plantations in Uva range from 3,000 to 5,000 feet.
Low-grown Teas come mainly from Ruhuna in the Southern province and are grown from sea level to 2,000 feet. These Teas thrive in fertile soils and warm conditions. These Teas are prized by the Middle Eastern Market for its strong, full-flavoured black hue which is a hallmark of Ruhuna Teas.
The teas of Sabaragamuwa, like those of Ruhuna, are mainly low-grown. Its plantations range in elevation from sea level to around 2,500ft. These Teas are much sought after by the Middle Eastern and Russian markets and are similar to the Teas of Ruhuna, which are dark yellow-brown with a reddish tint. The aroma however is noticeably different from its Ruhuna counterpart, with a hint of sweet caramel and not quite as strong.