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Wherever
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THE STORY OF CEYLON TEA
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The History of Tea Main Tea Producing Areas How You Make a great cup of Ceylon Tea Nutrition of Tea |
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THE
HISTORY OF CEYLON TEA Taylor had acquired some basic knowledge of tea cultivation in North India and made some initial experiments in manufacture, using his bungalow verandah as the factory and rolling the leaf by hand on tables. Firing of the oxidized leaf was carried out on clay stoves over charcoal fires with the leaf on wire trays. His first teas were sold locally and were declared delicious. By 1872, Taylor had a fully equipped factory, and, in 1873, his first quality teas were sold for a very good price at the London auction. Through his dedication and determination, Taylor was largely responsible for the early success of the tea crop in Ceylon. Between 1873 and 1880, production rose from just 23 pounds to 81.3 tons, and by 1890, to 22,899.8 tons. Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts. Until 1971, more than 80 percent of the island’s tea estates were owned and managed by British companies. In 1971, the Sri Lankan government introduced a Land Reform Act which gave the state control of the majority of the plantations (which also grow rubber and coconuts for export) leaving about one-third in private hands. Since 1990, a restructuring program has been going on to involve the private sector companies (both Sri Lankan and foreign) as Managing Agents of the state-owned plantations. The long-term aim is for the private managing companies to take on most, if not all, of the financial responsibility and control of the estates, with the government retaining ownership Extreme political, industrial, and economic problems over the past years have meant that Sri Lanka has fallen from the position of number one producer in the world to number eight in 1993. Producers are having to face major decisions regarding production methods, product range, and export markets. Although the U.K was once Sri Lanka’s biggest customer, almost 70 percent of production now goes to Russia, the Middle East, and North Africa. The Arab market used to prefer orthodox teas but consumers there are steadily moving towards European tastes and are demanding more tea in tea bags. Sri Lanka’s fine orthodox teas, considered by many to be among the best teas in the world, are not suitable for tea bags. Only 3 percent of production in 1993 was CTC and producers are having to decide whether to convert to CTC production in order to reach a wider market. Some manufacturers think that there will always be a market for the orthodox teas; others think that CTC is the best way forward. New customers are also being sought for the increasing range of packeted teas—in sachets, cartons, economy packs, reed ware, basket packs, soft wood boxes, tins, and canisters—that are now available. Products containing 100 percent Ceylon tea are now using the Lion logo, developed by the Ceylon Tea Board, that guarantees the country of origin and protects the image of Sri Lanka’s quality teas. Sri Lanka’s finest teas are produced mainly from bushes that grow above 4,000 feet. The bushes grow more slowly in the cooler, mistier climate, and are harder to harvest because of the steep angle of the slopes on which they are planted. MORE
ABOUT TEA & MAIN TEA PRODUCING AREAS The teas produced in each region have their own individual characteristics of flavor, aroma, and color. Low-grown teas, produced at 1,500 to 1,800 feet, are of good quality and give good color and strength but lack the distinctive flavor and bright fresh taste of the higher-grown teas and are usually used in blending. Mid-grown teas, grown between 1,800 and 3,500 feet, are rich in flavor and give good color. High-grown teas, from heights of between 3,500 and 7,500 feet, are the very best that Sti Lanka produces, giving a beautiful golden liquor and an intense powerful flavor As well as the wonderful black teas, some estates also produce silver tip white tea that gives a very pale straw-colored liquor and should be drunk without milk All Sri Lanka’s black teas are best drunk with a little milk. DIMBULLA GALLE NUWARA
ELIYA RATNAPURA UVA CEYLON
BLENDS The principal
production of tea in Ceylon (Sri Lanka, but the tea is referred to as
Ceylon) is of black or fully oxidized tea. It is produced throughout the
year, but the finest pluckings are in February and March, and again in
August and September. The larger yield, though lower in quality, occurs
during April, May, and June and again in October, November and December.
In January the quality drops dramatically. CEYLON GREEN
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| The quantity of tea leaves used will vary according to taste. Generally 10g of tea makes 4 cups. Experiment till you get it just right. Adding sugar and warm milk will reduce the effects of over brewing. | |||
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Tea has really moved into the mainstream. Years ago one of the few places to find green tea was in a Japanese restaurant. Now green or black tea is everywhere; served hot or iced, at chic restaurants, supermarkets, or in elegant department stores. New research has shown that sipping a relaxing cup of tea, especially green tea, may provide a number of health benefits. Studies from the United States of Agriculture have shown that tea may pack as powerful a punch of health as one serving of many vegetables or fruits. It is green or black tea from the evergreen tree known as the camellia sinesis that has been found to possess many healing properties. These teas contain powerful substances that are classified as phytochemicals. There are hundreds of phytochemicals found only in plant foods that are starting a new era in nutrition. Examples of a phytochemicals are carotenoids found in carrots, capsicum in red chili peppers and flavonoids in tomatoes. You can see these substances clearly in the brilliant orange and red colors of these vegetables. Green or black tea contains a phytochemical known as epigallocatechin gallate, that is often called EGCG for short. Emerging research shows that this substance contains strong antioxidant potential. Antioxidants help protect the body against the damage of free radicals. Free radicals are natural by-products of metabolization, but may also be formed in the body as a result of smoking, air pollution and exposure to sunlight. Free radicals are highly reactive substances that can, if not controlled, damage cells in some people's bodies. It is thought that this damage can set off a chain of biological events that can lead to the progression of some cancers and heart disease. Numerous research studies have shown that antioxidants help protect the body against this detrimental effect and can also reduce the risk of these deadly diseases. In a study of the antioxidant activity of various fruits and vegetables, USDA researchers found that black and green tea have a greater antioxidant effect than individual servings of many vegetables such as carrots and broccoli or fruits including apples, grapes, kiwi and grapefruit. While tea is not a substitute for a balanced diet rich in fruits and vegetables it can certainly play a part in a healthy lifestyle. Another interesting fact is that tea is one of the few natural sources of the mineral fluoride. Fluoride is the most successful agent against tooth decay found to date and has changed the face of modern dentistry. Tea has been shown to have a positive effect on preventing tooth decay and gum disease. However, this applies to drinking tea in moderation. Excessive amounts may not be beneficial. Scientific research is just beginning to explore the connection between drinking tea and it's effects on maintaining the body's homeostasis and balance. In other words, tea is thought to be rejuvenating. Tea is enjoyed worldwide because while it is calming it is also reviving and uplifting. It is also thought that the act of sipping tea in itself has restorative powers. Maybe this is one of the reasons why tea has become such a hit. Tea has even been becoming more and more popular at coffee bars. Starbucks offers a popular Chai Tea (which I love!), which is a spicy black tea served sweet and creamy. For latte lovers it is just the right choice. Increasingly people are ordering tea instead of coffee, as it is recommended for its energizing and cleansing properties. I live in a suburb of New York in Westchester County. Wouldn't you know that a very cozy, warm and inviting tea shoppe opened for breakfast, lunch and afternoon tea? I took my daughter and her friend (both six years old) with their respective American Girl Dolls for an afternoon tea break. The truth is that nothing will replace my super strong cup of coffee. In my house we refer to it as rocket fuel. I find that tea, however, is becoming a great alternative. Sometimes you can have one cup of coffee too many. There are so many different varieties and blends of tea that it's difficult to know where to begin. You may want to try something exotic or just a good old-fashioned American tea blend. Here's to your good health! Medicinal Effects Of
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