Ceylon tea - fresh and fruity

Ceylon tea got its name from its growing area. Ceylon - now Sri Lanka is an island off the south-eastern Indian coast and is considered one of the world's largest tea exporter. In 2006, more than 300,000 tons of Ceylon tea were grown and almost as many were also exported. This keeps Sri Lanka accounted for about 9% of global production volume and about 19% of the total export volume.

Ceylon tea cultivation and varieties

The cultivation of tea in Ceylon began historically quite late. Until 1867, there were initial attempts to grow tea on the island. This was achieved with great success. But it could not prevail over the growing coffee culture in the country. Not until the late 19th Century when almost all the coffee plants were destroyed by a rust fungus disease. The name of Ceylon tea was also given after the name changed in 1972 as a concept and brand.
Just like in India, the growing areas in Sri Lanka mainly grow black tea mainly. Green tea is something of an exception. Thus, there are different types of Ceylon tea:

•"High Grown" tea- This Ceylon tea grows at altitudes of 1,300 to about 2,000 meters and is one of the best quality teas from this region, since the slow growth of the plants brings fine flavor with it.

• "Grown Medium"-is growing on land at high altitude 650-1300 meters.

•"Grown Low"-grows from the valleys of the rice-growing areas in the south.

The Ceylon tea is grown in Sri Lanka with a good climate conditions all year round. The qualities are due to the monsoon and the positions of the individual regions. Thus, in the Uva district, the best Ceylon tea can be harvested in the monsoon season between June and September, but Dimbula district teas must be harvested in the period between January and March.

Ceylon tea - taste and preparation

Ceylon tea is characterized by a fresh and sometimes slightly tart citrus flavor. Ceylon tea should be brewed at about 90 - 95 °C water temperature. Water quality for a Ceylon tea is not as crucial as other teas. In order not to distort the delicate flavor, only refined sugar can be added to sweeten it. Even a little milk in tea can be harmful to the taste of Ceylon tea.