Ceylon tea: Difference between revisions
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{{Short description|Tea grown in Sri Lanka}} | {{Short description|Tea grown in Sri Lanka}} | ||
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[[File:Japanese_Box_of_100%_Pure_Ceylon_Tea.jpg|Japanese Box of 100% Pure Ceylon Tea|thumb|right]] | |||
'''Ceylon tea''' refers to tea produced in the highlands of [[Sri Lanka]], formerly known as Ceylon. Renowned for its distinct flavor and aroma, Ceylon tea is a significant export product of Sri Lanka and is celebrated worldwide for its quality. | '''Ceylon tea''' refers to tea produced in the highlands of [[Sri Lanka]], formerly known as Ceylon. Renowned for its distinct flavor and aroma, Ceylon tea is a significant export product of Sri Lanka and is celebrated worldwide for its quality. | ||
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* [[Tea production in Sri Lanka]] | * [[Tea production in Sri Lanka]] | ||
* [[History of tea in Sri Lanka]] | * [[History of tea in Sri Lanka]] | ||
[[Category:Tea]] | [[Category:Tea]] | ||
[[Category:Agriculture in Sri Lanka]] | [[Category:Agriculture in Sri Lanka]] | ||
[[Category:Sri Lankan cuisine]] | [[Category:Sri Lankan cuisine]] | ||
[[Category:Economy of Sri Lanka]] | [[Category:Economy of Sri Lanka]] | ||
Latest revision as of 18:47, 23 March 2025
Tea grown in Sri Lanka
Ceylon tea refers to tea produced in the highlands of Sri Lanka, formerly known as Ceylon. Renowned for its distinct flavor and aroma, Ceylon tea is a significant export product of Sri Lanka and is celebrated worldwide for its quality.
History[edit]
The history of Ceylon tea dates back to the 19th century when the British colonial government introduced tea cultivation to the island. The first tea plantation was established in 1867 by James Taylor, a Scottish planter, in the Kandy region. The success of Taylor's plantation led to the rapid expansion of tea cultivation across the island, replacing coffee, which had been devastated by a fungal disease.
Cultivation[edit]
Ceylon tea is grown in various regions of Sri Lanka, each producing tea with unique characteristics. The main tea-growing areas include Kandy, Nuwara Eliya, Uva, Dimbula, and Ruhuna. The altitude, climate, and soil conditions in these regions contribute to the distinct flavors and aromas of the tea.
Types of Ceylon Tea[edit]
Ceylon tea is categorized based on the region of cultivation and the processing method. The primary types include:
- Ceylon Black Tea: Known for its bold flavor and rich color, it is the most common type of Ceylon tea.
- Ceylon Green Tea: Lighter in flavor, with a more delicate aroma, it is less oxidized than black tea.
- Ceylon White Tea: Also known as "Silver Tips," it is the least processed and most expensive type, with a subtle flavor and aroma.
Processing[edit]
The processing of Ceylon tea involves several steps, including withering, rolling, fermentation, drying, and sorting. The method of processing affects the final flavor and quality of the tea. Black tea undergoes full oxidation, while green tea is minimally oxidized, and white tea is simply dried.
Economic Importance[edit]
Ceylon tea is a major contributor to Sri Lanka's economy, providing employment to thousands of people and generating significant export revenue. The tea industry is a vital part of the country's cultural and economic landscape.
Cultural Significance[edit]
Tea is an integral part of Sri Lankan culture, with tea drinking being a common social activity. The island's tea estates are also popular tourist attractions, offering visitors a glimpse into the tea production process and the opportunity to taste freshly brewed Ceylon tea.
