CategoriesCeylon Tea

WHY CEYLON TEA?

Passion and origin – Ceylon Tea is grown and developed according to uncompromising, traditional methods and standards since 1880.

Sri Lanka has become a model to the world across the value chain of growing to production and physical distribution to the most respected auction system in the world.

Certified quality by the Government with the name of Ceylon Tea along with the famous Lion Logo which indicates the tea grown, manufactured and packed entirely in Sri Lanka conforming to strict quality standards laid down and administered by the Sri Lanka Tea Board.

Unmatched quality and variety – Ceylon tea is famous and much loved all around the world for its unmatched taste, character and appearance based on different places of the country which tea is growing. Those are called tea regions and 7 agro climatic regions of Ceylon Tea are Nuwara Eliya, Uva, Uda Pussellawa, Dimbula, Kandy, Ruhuna & Sabaragamuwa.

Low Grown – Grown at the southern foot hills at an elevation between sea level to 600m these teas produce a burgundy brown liquor with a natural hint of malt and sweet burnt caramel. Long periods of sunshine, dry and somewhat warm humidity the tea in this region grows abundantly, with large, well-proportioned leaves

Mid Grown- Grown at an elevation of 600m to 1,200m above sea level, these Teas are strong, flavorsome and intensely full-bodied with a bright copper toned infusion.

High Grown – Grown at an elevation above 1,200m these teas are likely to be extraordinarily light, with greenish, grassy tones in honey golden liquors influenced by the chill winds, dry and cool conditions based on the time of the year. Below shown are the regions that belong to the high grown category, therefore high grown tea is grown here (Each area is highlighted in the Sri Lankan map).

All Ceylon Teas are Handpicked – The general measures of the polyphenols present in tea, the polyphenol oxidase (compound), the theaflavins, thearubigins, caffeine, fundamental oils, sugars, amino acids in the bud and the initial two delicate leaves will all contribute to the quality of the brewed liquor in a positive way. Hence the importance of traditional and disciplined hand picking of teas in Ceylon.

 

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