History of Tea
From Buddhist monks using it in their religious ceremonies to American revolutionaries tossing it in to Boston Harbor, tea has become more than a beverage; it has become an event. For nearly 5,000 years this drink has been a source of medicine, meditation, piracy, political upheaval, social order, congregation, and superstition. While the roles tea has played in Eastern and Western civilization are abundant, it is derived from a plant native to Central and Eastern Asia.
Botanically, the tea we drink is of the genus camellia and the species sinesis. This temperamental plant, which is greatly affected by variations of soil, elevation, and climate, originated in Central Asia and can be separated into three basic types: black, green, and oolong. The process used to prepare the leaves establishes the tea's classification, while oxidation determines its color, body, and flavor. With black teas, the leaves are withered, rolled, sifted, and fermented, delivering a hearty flavor and rich amber color. Black teas, which account for approximately ninety percent of U.S. tea consumption, include such favorites as Orange Pekoe, English Breakfast, and Darjeeling. To produce green teas, the leaves are fired shortly after harvesting to prevent fermentation, yielding a greenish gold color and a delicate taste. Recent studies have shown that this tea can help reduce the risk of cancer. With oolong teas, the leaves are withered, rolled, twisted, and semi-fermented, producing a color and flavor that falls between that of black and green teas. Although herbal teas are designated as teas, they are not comprised of any tea leaves. Instead, these herbal teas contain peels, grasses, berries, leaves, flowers, and flavorings from a variety of plants.
CEYLON TEA
The major tea growing areas are Kandy and Nuwara Eliya in Central Province, Badulla, Bandarawela and Haputale in Uva Province, Galle, Matara and Mulkirigala in Southern Province, Sri Lanka, and Ratnapura and Kegalle in Sabaragamuwa Province.
There are mainly six principal regions planting tea. Nuwara Eliya, Dimbula, Kandy Uda Pussellawa, Uva Province and South. Nuwara Eliya is an oval shaped plateau of 6,240 feet of elevation. Nuwara Eliya tea produces a unique flavour.
Dimbula is one the first areas to be planted from 1870's. Height of ranging between 3500 ft to 5000 ft defines this planting area. South-western monsoon rain and cold weather from January to March are determining factors of flavour. Eight Subdistricts of Dimbula are Hatton/Dickoya, Bogawanthalawa, Upcot/Maskeliya, Patana/Kotagala, Nanu Oya/Lindula/Talawakele, Agarapatana, Pundaluoya and Ramboda.
Kandy is famous for Mid-grown tea. The first tea plantations were grown here. Tea plantations located 2000 ft to 4000 ft.Pussellawa/Hewaheta and Matale are the two main subdistricts of the region. Between Nuwara Eliya and Uva Province, Uda Pussellawa situated. Northwest monsoon prevails in this region. Plantations near Nuwara Eliya have a range of rosy teas. The two subdistricts comprised are Maturata and Ragala/Halgranoya.
Uva area's tea have quite a distinctive flavour and widely used for blends. Tea plantations elevation rage from 3000 ft to 5000 ft.[28] Being a large district Uva has a number of subdistricts, Malwatte/Welimada, Demodara/Hali-Ela/Badulla, Passara/Lunugala, Madulsima, Ella/Namunukula, Bandarawela/Poonagala, Haputale, Koslanda/Haldummulla.
Low-grown tea is mainly originates from southern Sri Lanka. These teas grown from sea level to 2000 ft, thrive in fertile soils and warm conditions. These areas spread across four main subdistricts, Ratnapura/Balangoda, Deniyaya, Matara, Galle.
The high-grown tea thrive in above 1200m of elevation and warm climate and sloping terrain.Hence this type is common in Central highlands. Mid-grown tea is found in 600m-1200m altitude range. Various types of tea is blended to obtain required flavour and colour. Uva Province, and Nuwara Eliya, Dimbuala and Dickoya are the area mid-grown tea originate. Low-grown tea is stronger and less-subtle in taste and produced in Galle, Matara and Ratnapura areas.
Ceylon green tea
Ceylon white tea
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