THE HISTORY OF CEYLON TEA

THE HISTORY OF CEYLON TEA

The evolution of tea in Ceylon is an extraordinary story. While tea is the obvious focus in this tale, it is in fact the culminating result; the icing on the cake if you will; of what was a remarkable plantation enterprise that commenced under British colonial rule post-1796. This enterprise embarked with coffee growing as its core harvest, and indeed, the first coffee plantation preceded tea by nearly half a century. Ceylon coffee progressed to being amongst the world’s best, before the ‘coffee rust disease’ decimated the industry, by the 1870s.

This gave rise to the tea industry of Ceylon, which not only flourished, but proceeded to gain repute as the world’s finest tea. While James Taylor is the rightfully acknowledged pioneer, the success of the industry had numerous benefactors, across multiple fields. Roads, railways, bridges and tunnels; botanists, engineers, surveyors, and even politicians. It was this cohesion and collective contribution from the various professional spheres that enabled the industry to prosper as it did.

The Estate Register is a record of most, if not all of the plantations established, at some point in time or another. These records have been obtained from the Ferguson’s Directories. Several plantations had their beginnings in coffee before switching to tea. Many are still in operation, while some have merged with neighboring plantations, and others have ceased to exist altogether.

The Estate Register data is extracted from the Ferguson’s Directories. The first phase of the Register took in available data from 1871 through to 1930 – with gaps in-between. For example, while we had the data for 1871-72, the next available year was 1880-81. In phases to follow, it is our intention to extend this data pre 1871 and post 1930, as well as fill in data for the gap years. The Ferguson’s Directories commenced in 1859 and concluded in 1999-2000, and our objective is to have the data from every volume recorded in our Estate and Planters Registers’. Data entry has been a painstaking process – not the least due to the poor condition of the documents from which the information was extracted. Consequently, the information is not flawless, and the process of cleaning up the database will be an on-going exercise for the foreseeable future.

As the birthplace of Ceylon Tea, Kandy is also referred to as the hill capital and belongs to the Central Province of the Island. Tea in this region is grown along the surrounding hills covering an elevation of 2,000-4,000ft. This is not the highest elevation for tea growing in the island and the tea produced in this region is thereby labeled as mid-grown tea. Since the strength of the liqueur reduces with elevation, Kandy generally produces a relatively stronger and deeper coloured beverage. However estates at higher elevations produce a lighter and subtler flavour. The best quality from the region is produced during the first quarter during cool, dry weather.

the birthplace of Ceylon Tea, Kandy is also referred to as the hill capital and belongs to the Central Province of the Island. Tea in this region is grown along the surrounding hills covering an elevation of 2,000-4,000ft. This is not the highest elevation for tea growing in the island and the tea produced in this region is thereby labeled as mid-grown tea. Since the strength of the liqueur reduces with elevation, Kandy generally produces a relatively stronger and deeper coloured beverage. However estates at higher elevations produce a lighter and subtler flavour. The best quality from the region is produced during the first quarter during cool, dry weather.

worldwide, Ceylon tea is one of Sri Lanka’s primary exports. It all started when British-born James Taylor first began developing Ceylon tea at the country’s first tea estate, Loolecondera, in 1867. Located in Kandy’s hill-country, the estate’s tea plantations soon spawned a tea factory and Sri Lanka’s tea industry has been growing ever since. As many as 28 different grades of Ceylon tea are produced at plantations across the island, from the country’s biggest tea-growing region, Sabaragamuwa, to the sparsely populated Uva province 

Tea And Health

Tea & Health

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Which tea is good for health? Are tea drinkers healthier? Is drinking milk tea everyday healthy? These are some of the most frequently asked question with regards to tea and its consumption.

Drinking tea has many health benefits. But its benefits go far beyond just mere refreshment. There is plenty of research showing that drinking tea can actually improve your health.

Regarded for thousands of years in the East as a key to good health, happiness, and wisdom, studies have shown that certain teas have encouraged bringing about mental wellbeing and has attributed to weight loss, diabetes control to name a few.

In the near recent past we are bombarded through various platforms regarding what food and drink is good for us and what is bad especially if you are consuming certain food and drink in a constant fashion.

Well we can safely say that this magical brew which is centuries old has been in nothing but in a positive light at all times. Given below are a few health promoting ingredients.

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Health-Promoting Ingredients

Extreme or bizarre claims must, of course, be taken with a grain of salt. Far more trustworthy are the benefits proclaimed or suggested by genuine scientific research. When subjected to chemical analysis, tea turns out to contain a number of ingredients whose health-promoting properties are well established. It is also nutritious: taken with milk, four cups of tea a day can provide:

• Approximately 17% of the recommended intake for calcium
• 5% for zinc
• for Vitamin B2
• 5% for folic acid
• 5% for Vitamins B1 and B6

The manganese and potassium in a cup of tea also helps maintain the body’s fluid balance. Besides these ingredients, tea contains a unique amino acid, theanine, which has a relaxing effect on humans and also assists the natural immune response to infection. The modest amount of caffeine in tea also acts as a mild mood enhancer.

• Approximately 17% of the recommended intake for calcium
• 5% for zinc
• for Vitamin B2
• 5% for folic acid
• 5% for Vitamins B1 and B6

The manganese and potassium in a cup of tea also helps maintain the body’s fluid balance. Besides these ingredients, tea contains a unique amino acid, theanine, which has a relaxing effect on humans and also assists the natural immune response to infection. The modest amount of caffeine in tea also acts as a mild mood enhancer.

1. “There doesn’t seem to be a downside to tea,” Tea can boost exercise endurance, which accounts for improved muscle endurance, thus reducing heart attacks.
2. The antioxidants in tea might help protect against a plethora of cancers, including breast, colon, colorectal, skin, lung, esophagus, stomach, small intestine, pancreas, liver, ovarian, prostate and oral cancers. But don’t rely solely on a cup of tea to keep a healthy body.
3. Tea helps fight free radicals. Tea is high in oxygen radical absorbance capacity (“ORAC” to its friends), which is a fancy way of saying that it helps destroy free radicals (which can damage DNA) in the human body.
4. Tea is hydrating to the body (even despite the caffeine!).
5. Did you know that drinking tea also lower the risk of Parkinson’s disease; regular tea drinking was associated with a lowered risk of Parkinson’s disease in both men and women.
6. Tea might provide protection from ultraviolet rays (Hooray for all holiday sun thrill seekers) . We know it’s important to limit exposure to UV rays, and we all know what it’s like to feel the burn. The good news is that green tea may act as a back-up sunscreen.
7. While having a healthy life style Tea could keep waist circumference in check. It was found that people who regularly consumed hot tea had lower waist circumference.
8. Regular tea drinking might also counteract some of the negative effects of smoking and might even lessen the risk of lung cancer (good news, obviously, but not a justification for cigs).
9. Tea could be extremely beneficial to people with Type 2 diabetes. Studies suggest that compounds in green tea could help diabetics’ better process sugars. That is certain in a positive light.
10. Green tea has been found to improve bone mineral density and strength.

Now here's the key advice It remains unclear whether the tea itself is the cause of these benefits and, if so, how it works its magic. The studies attempt to rule out the possibility that tea drinkers simply live healthier lifestyles, but it's difficult to be sure. That said, tea itself appears to have no harmful effects except for a case of sending a shiver down your spine when you have that magical brew. It fits in perfectly well with a heart-healthy lifestyle.

The famous lion symbol

The famous Lion symbol of Ceylon Tea comes with specific burdens of use.  First, any tea bearing the Lion Logo must be grown, manufactured & packed in Sri Lanka.  Even a blend that is 95% Sri Lankan cannot be described as Ceylon Tea.  Overseas, 100% tea from Sri Lanka may be called Ceylon Tea but not bear the famous Lion Logo.

Sri Lanka may be a tiny country but is a giant in the world of Tea.  Tea production not only accounts for almost 15% of its foreign exchange but also accounts for over 65% of its export agriculture revenue.  The industry, directly or indirectly provides employment to almost 20% of its population.  For several years, it even bore the distinction of being the world's leading exporter of tea.  For a country small in geographic size, this is, indeed, remarkable.

The quality of Ceylon Tea is aided by its geography - both high and low country, humidity and cool temperatures, sun and rain and fertile soil.  Some of the famous tea areas in Ceylon are the Kandy and Nuwara Eliya District.  Teas from the latter are often called 'the Darjeeling of Ceylon'.  The origin of Ceylon Tea is often attributed to James Taylor, a British citizen who arrived in Ceylon in 1852. Taylor visited India in the 1860's to learn the basics of growing tea on plantations and returned to Kandy and started the Loolecondera Tea Estate. In 1875, James Taylor sent the first shipment of Ceylon tea to the London Tea Auction. He is still revered in Sri Lanka.

The Tea Industry of Sri Lanka celebrates its 150th Anniversary in 2017.  Ceylon produces a significant variety of teas, both in grade and type.  Although Black tea still dominates, Ceylon Green teas are prized for their mild, nutty and slightly astringent quality.  Leaf style is particularly important for Ceylon teas.  Its classic long, wiry leaf style for an OP grade is world-famous.  Well-known tea regions are Nuwara Eliya, Dimbula, Uva, Kandy and Ruhunu.  Ceylon tea is brisk, not too overpowering in flavor, not as earthy or malty as other well-known black teas such as Assam or Yunnan and is often the favorite cup of tea drinkers.  

Tea is the elixir of life

Tea is the elixir of life

Heaven's

The pride of Sri Lanka

Tea producing process

Ceylon tea benefits

Ceylon Teas Benefits Now you know the answer to your question, what is Ceylon tea? Plus, you know a bit about the origins of the teas and their tastes. However, there is still a lot to learn. Let’s make things a little bit complicated for a moment. As I mentioned, polyphenols are the main active ingredient in Ceylon teas. Here’s where things get a little bit complex. The different types of polyphenols provide different health benefits. Some of these include gallic acid, theogallin, and cinnamic acid. In addition, some of the other active ingredients in the teas are also very important for your body. These include alkaloids, amino acids, and minerals. Now that that’s out of the way, we can start to look at the benefits of the teas. Just remember, the ingredients listed above are the reasons for these benefits. Thus, even though they sound scary, we should really be thanking them. 1) Weight Loss Ceylon teas can help you lose weight. They do this for a few reasons. First, green tea extract can help weight loss. More specifically, studies have shown that green Ceylon tea can reduce fat formation. In addition, the extract can increase fat breakdown. The second reason is more general. That is, Ceylon teas can boost your metabolism. When your metabolism increases, your body burns fat faster and more efficiently. So, even if you don’t change any habits, your body will naturally burn more fat. Lastly, black teas can influence weight loss. Although studies are fairly new, they show that some of the active ingredients in black Ceylon teas can help you lose weight. 2) Heart Health Ceylon teas contain potassium. This is important to the health of our bodies and heart. Potassium relaxes your veins and arteries. This reduces your blood pressure and reduces the strain on your heart. In addition, some of the active ingredients can reduce bad cholesterol. Lastly, one of the ingredients in green Ceylon tea can help strengthen your arteries. Catechins, found in green teas, can reduce the hardening of arteries to prevent damage and clogging of arteries. 3) Chronic Diseases The antioxidants in Ceylon teas can help prevent many chronic diseases. Some of the other active ingredients can also help with this task. Green and black Ceylon teas can prevent the spread or start of cancer. Many of the ingredients in the teas can prevent ovarian, liver, lung, or prostate cancer. The teas do this by being toxic to the cancer cells. Note that they are not strong enough to cure cancer, they can still make an impact. 4) Diabetes Ceylon tea can help regulate diabetes and can help prevent diabetes. Green Ceylon tea can help reduce the risk of developing type-2 diabetes. In addition, the teas help regulate insulin and blood sugar levels. This reduces the risk of developing diabetes. Also, it helps those with diabetes avoid dangerous spikes and drops in blood sugar. One study showed that drinking green tea before exercising can have an even greater effect. 5) Skin Care Ceylon tea can help your skin. First, green Ceylon teas can help protect you against UV radiation. This means that you delay your skin’s ageing. In addition, Ceylon teas can help with healing skin. Applying Ceylon tea extracts directly t your skin can help wounds heal and reduce scarring. Lastly, some of the antioxidants in Ceylon teas can help to keep collagen levels up. Collagen helps to keep skin stretchy and strong. Thus, these teas can help your skin look better and feel better. 6) Energy Boost Tea grown in the Ceylon region has high caffeine content. Thus, Ceylon teas can increase energy levels. Not only does caffeine increase your energy, it makes you more alert and attentive. In addition, it can help you sleep better and reduce anxiety. Although caffeine has all these benefits, too much of it is not good. Two or three cups of Ceylon tea in a day is a reasonable amount of caffeine. Some of the other active ingredients can also help increase your energy levels. CREAM EARL GREY Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. SHOP NOW 7) Kidney Health Ceylon teas can improve the health of your kidneys. Studies have shown that polyphenols in green Ceylon tea can help protect the kidneys. In addition, it can help the kidneys by getting rid of toxins. However, Ceylon teas can also prevent kidney stones. This is because of the caffeine and antioxidant content. 8) Bone Health Ceylon teas can benefit your bone health. Drinking the teas can help prevent osteoporosis. This is a condition where the bones become very brittle and fragile. Additionally, studies have shown that drinking tea can help to improve bone strength and density. Lastly, some of the other active ingredients can have an effect on bone health as well. Some of the ingredients can help prevent inflammatory bone loss.

 

Tea facts

When the coffee industry in Ceylon ground to a halt in the early 19th century, some determined planters – notably James Taylor, experimented with tea and the first commercial planting began in 1867. The elevation and the climate proving ideal, tea and Ceylon soon became synonymous. Probably the world’s most popular beverage today, tea is sought by the rich and the poor alike, and savoured in myriad forms to diverse tastes around the world. The history of tea is shrouded in mystery - its true origins uncertain. It is generally accepted that the plant ‘Camellia Sinensis’ was discovered by the Chinese thousands of years ago, and its cultivation and trade, continued since. The most consumed beverage after water, tea contains zero calories when consumed on its own with no additives. Naturally rich in Flavonoids – a naturally occurring compound found in tea, fruits and vegetables, the health benefits of Flavonoids contained in black tea, particularly with benefits to blood circulation, have been identified and accepted globally.

Leaf grades are usually divided into Broken grades are divided into Orange Pekoe ( O.P ) Pekoe ( Pek. ) Souchong ( Sou. ) Broken Orange Pekoe ( B.O.P. ) Broken Orange Pekoe Fannings ( B.O.P.F ) Dust ( D. ) Organic Tea

The grades may be described as follows

OPA  OP OP 1 Orange Pekoe A  The largest whole leaf wiry tea. A delicate brew that varies in taste according to the different elevations. Orange Pekoe  A whole leaf, well twisted tea. A delicate brew that varies in taste according to the different districts. Orange Pekoe 1  A well twisted leafy tea, generally from the low and mid country region. BOP 1 Pekoe FBOP Broken Orange Pekoe 1  A well twisted semi-leafy tea generally from the low country, with a mild malty taste. A curly leaf style giving a light cup and delicate taste. Flowery Broken Orange Pekoe A semi- leafy tea with some tip. Has a mellow flavoury cup. FBOPF Ex.Sp FBPOF 1 BOP Flowery Broken Orange Pekoe Fanning Extra Special A whole leafy tea with an abundance of long tips. An exquisite mildly caramel sweet liquor. Flowery Broken Orange Pekoe Fanning 1 A typical low country semi-leaf tippy tea with a full bodied sweet brew. Broken Orange Pekoe A popular leaf size, which helps to bring out a good balance of taste and strength. BOPF Dust 1 BP 1 Broken Orange Pekoe Fannings A particle smaller than BOP, popular in the higher elevations. Tastes stronger than BOP whilst retaining all other characteristics. Fine granular particles that bring out optimum strength and body. Ideal for commercial brewing. Broken Pekoe 1 The larger leaf of CTC (Crush, Tear & Curl) type manufacture with bold spherical particles giving a full bodied bright tea. PF 1 PD Silver Tips Pekoe Fannings 1  A smaller size leaf of CTC (Crush, Tear & Curl) type manufacture giving a strong tasting tea. Ideal for tea bags. Pekoe Dust  Smaller size leaf of the CTC (Crush, Tear & Curl) type manufacture, giving & strong taste with more cup colour. The finest buds from teas of a special colour which turn velvety silver when dried. A very delicate fragrant brew of mystical medicinal properties. Golden Tips Gun Powder Sencha The finest buds of a special clone, which turns velvetly Gold due to coating of juices. A very delicate fragrant brew, of mystical medicinal properties. This Green tea has been prepared using the Chinese pan heating process. A strong tasting tea with its unique Ceylon fragrance. This Green tea has been prepared using the Japanese steaming process. A delicate tasting tea with a character synonymous with this style of manufacture.

Tea Traditions from Around The World

Tea Traditions from Around The World

Every country in the world loves a good cup of tea, which is probably why they have developed unique styles of enjoying it. Have you ever tried one of these brew-takes on the classic cuppa?   Morocco – served in three rounds, each with a slightly different flavour, the drink is a blend of mint, green…

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Ceylon Tea

Ceylon Tea

n Tea is a type of tea grown in Sri Lanka that has been delighting tea lovers around the world with its rich taste, fragrant aroma and many health benefits. This tea is a natural source of antioxidants that will ease your mind and boost your immune system, protecting you against diseases and bacteria.

Regions Of Tea Cultivation

Regions Of Tea Cultivation

Ceylon tea has a distinctive taste and it has qualities unique to itself, likewise the tea produced in each region in Sri Lanka has its unique characteristics, the taste and quality of tea differs from region to region. This is the result of the different climates and elevations present in the regions.

Central Province

Tea grown in this region comes from Nuwara Eliya and Kandy. In Nuwara Eliya tea is grown at an elevation of 6,200ft above sea level and has rare and refined qualities that differs from the low-grown teas. As a result of the higher altitudes and low-temperatures, Nuwara Eliya produces slow-grown bushes with rather small leaves which takes on an orange hue after withering. The infused tea leaves take on a greenish-yellow and has a pale liquor compared to other Ceylon Teas.

Kandy is famous for mid-grown teas and is also responsible for producing flavorsome teas. Kandy produces a variety of strengths and styles, and it all depends on the elevation of which the tea is grown at, tea grown at a lower elevation produces a rather large leaf and has a strong flavor when infused and tea grown at a higher elevation produces a smaller leaf and has a mild and delicate flavor to it. The best tea is produced in the first quarter of the year when the cool and dry weather sets in. Teas hailing from Kandy produce bright infusions with coppery tones, and also has fair amounts of strength and body.

Uva Province
The tea grown in the Uva region has a distinctive flavor and are mainly used in blends. The tea is grown at an elevation of 3,000 to 5,000 ft. Tea produced in this region comes from estates in Bandarawela, Badulla and Haputale. Uva teas are also known for its recognition around the world. They produce a leaf that is more blackened by withering than that of any other region and has a wide variety of ranges and the unique weather conditions contribute to the distinctive flavors and aromas that makes tea from Uva famous among tea lovers around the world. Uva region is also responsible for producing a significant amount of green tea.

Southern Province
Best known as low-grown teas, the tea estates of this region lies within an elevation of 2000ft above sea level. The soil and the low elevation of the region contributes to the rapid growth of the tea bush and produces a long beautiful leaf that turns intensely black on withering and is ideal for ‘rolling’. As the weather conditions are particularly warm and dry they produce a burgundy hued liquor in the cup. The teas grown in this region has a strong malty flavor, and the aromas have distinctive qualities to it, and is mainly consumed as black tea.

Sabaragamuwa Province
Tea grown in this region has a little variation to it than of the teas grown in southern district, this is a result of the wider range of altitude at which it is grown and the varied climatic conditions. They too produce a fast-growing bush with long leaves that are rather black when withered and very well suited for rolling. The liquor too is similar to that of the teas from southern district, a dark-yellow brown with a hint of red and during the dry season a little bit lighter in shade. The aroma though is completely different with a hint of sweet caramel and not quite as strong as southern teas and the flavor of the teas are somewhat stronger.

Each tea grown in each region contributes to the quality and distinctive flavors of Ceylon Tea that is famous all around the world among tea lovers.

Take a sip of Heaven's tea! Feel the taste of heaven☕ That you have never tasted before But once you tastes it You will never miss to taste the heaven's tea for single day. HEAVEN'S TEA IS COMING SOON.. PRIDE OF SRI LANKA

History Of Ceylon Tea Tea has a rich and fascinating history. For hundreds of years people consumed tea for its medicinal qualities. More and more tea plats were discovered and tea drinking became more popular. All this paved the way to tea becoming one of the most sort after beverages around the globe. Sri Lanka was introduced to tea much later. Until the 1860’s the main crop produced in Sri Lanka was Coffee but in 1869 a fungus destroyed the crop so the estate owners had to diversify into other crops. Firstly a tea plant was brought to Sri Lanka from China and was planted in the Botanical Gardens in Peradeniya, this was planted for non-commercial purposes. In 1867 James Taylor planted 19 acres of tea in the Loolecondera estate in Kandy, and there in on tea became a commercially used crop in Sri Lanka. In 1872, James Taylor started a fully equipped tea factory in the same estate and in the same year he made the first sale of tea in Kandy. In 1873 the first international sale of tea was made, a shipment consisting of 23lb’s of tea was sent to an auction in London. The production of tea rose rapidly in 1880’s and by 1899 the area cultivated had exceedingly grown to nearly 400,000 acres of tea. By that time British figures such as Henry Randolph Trafford arrived in Sri Lanka and purchased coffee estates, his knowledge about coffee was limited but his knowledge about to tea was vast and he is now considered on of the pioneers in tea plantation in Sri Lanka. The rapid growth and popularity of tea, lead to it being sold at several auctions. The first public auction of tea was held at Somerville & Co in July 1883. and then went on to being sold at auctions held worldwide, a total sum of one million tea packets were sold in the Chicago World Fair in 1893. The Ceylon Tea Traders association was formed in 1894 and today all tea produced in Sri Lanka is conducted by this association along with the Ceylon Chamber of Commerce. Later in 1896 the Colombo Broker’s Association was formed and in 1915 the first Ceylonese was appointed as the Chairman of the Planter’s Association, his name was Thomas Amarasuriya. By 1927 the production if tea in the country exceeded 100,00o metric tonnes which was almost entirely for export purposes. By the 1960’s the total production of tea and exports exceeded to 200,000 metric tones and 200,000 hectares, and for the first time in 1965, Sri Lanka became the world’s largest tea exporter. In 1963 the production and export of instant Tea was introduced and the first International Tea Convention was held in 1966 to commemorate 100 years of tea industry in Sri Lanka. In 1976 the Sri Lankan Tea Board was founded along with others such as the Janatha Estate Development Board, Sri Lanka Estate Plantation Cooperation and the Tea Small Holding Development Authority, these bodies played a major part when it came to supervising the estates acquired by the state. And this same year tea bags were introduced to export. In 1980 the official supplier of tea for the 1980 Moscow Summer Olympic Games was Sri Lanka, and again in 1982 for the 12th Commonwealth Games held Brisbane and alter on in 1987 at the Expo 88 in Australia. Subsequently in the years to come the production and the export of tea rapidly increased and was introduced to variations, such as the production of Green Tea and also other flavored tea. In 2001 tea made it’s first online sale at the Colombo Tea auctions. Ceylon Tea is famous worldwide, the weather conditions in the country provides vastly to the success of its growth and is made famous by the taste and quality that is only unique to Ceylon Tea. Sri Lanka caters Ceylon Tea to a number of global markets and has become the most favorite beverage among its consumers worldwide.