world-renowned Ceylon Tea comes from Sri Lanka, the Green Eden Garden.
Yet, why isn’t it named “Sri Lankan Tea”? As a matter of fact, Ceylon
used to be the official name of Sri Lanka until 1972. During her
colonial era, the ruler, i.e. the British government, fostered the
development of local tea industry and promoted Ceylon Tea to the world.
That’s when and why the name of Ceylon Tea started to be recognized.
numerous extensive tea gardens in Sri Lanka, NUWARAELIYA is one of the
cities where the best quality black tea is grown and produced; she has
become a wonderful attraction to tourists too. Situated in hilly regions
with an average relief of 2000 feet, it has an abundant precipitation
input exceeding 2000mm. Apart from such ideal physical conditions, Tamilian tea garden workers from India also contribute to the reputation
of Ceylon Tea from Sri Lanka.
Classification of Ceylon Tea
Ceylon Tea is
generally divided into high, medium, and low grown and then graded
according to its size, colour, flavour, etc.
B.O.P. is processed by mechanical rubbing and grinding and has a
relatively coarse texture (2-3mm). It has a light colour but stronger
B.O.P.F. contains tea tips and is finer (1-2mm) than B.O.P. in terms of
size. It has moderately good aroma and colour, which are favourable for
3) DUST is the finest grained tea out of three. It is in powder form and
has a darker colour but light aroma.