From the Hills of Sri Lanka to Your Cup: Discovering the Fascinating Journey of Ceylon Tea
Sri Lanka, formerly known as Ceylon, is an island nation located in the Indian Ocean and southeast of the Indian subcontinent. Beyond its stunning natural beauty and vibrant culture lies the world’s finest ceylon tea, sipped and savored daily by millions of people globally. Sri Lanka is one of the largest tea-producing countries in the world and its Ceylon tea is known for its unique aroma, flavor and quality. In this blog post, we will take you on a journey from the hills of Sri Lanka to your cup, exploring the fascinating history, significance and journey of Ceylon tea.
Ceylon — the country and origins of tea
Sri Lanka, known as Ceylon until 1972, has a rich and diverse history that dates back thousands of years. Before tea, Sri Lanka produced a variety of crops, including coffee, cinnamon and rubber. Coffee used to be the primary cash crop during the British colonial period and at the time, Sri Lanka was one of the world’s largest coffee producers. However, in the 1860s, a fungal disease, coffee rust, ended up devastating the coffee sector. Off the back of this event, planters turned to tea as an alternative crop. Cinnamon and rubber to this day continue to remain important commodities produced in Sri Lanka, however at a smaller scale compared to tea.
Initially, tea plants did not thrive in Sri Lanka’s hot and humid climate, however planters shortly discovered that the central highlands were an ideal climate for tea cultivation. The first tea plantation was established in 1867 and from there, the industry grew rapidly. What makes Ceylon tea unique is that it is exclusively handpicked according to the two leaves and bud method. Further, almost all Ceylon tea is produced according to the artisanal and orthodox methods compared to the CTC (crush, tear and curl) method practiced around the world.
Importance of tea to Sri Lanka’s economy
Sri Lanka is consistently one of the largest tea-producing countries in the world, along with China, India and Kenya. The tea industry is a significant contributor to the economy, providing employment for over one million people (out of a population of 22+ million) and generating over $1.5 billion in export earnings annually. According to the Sri Lanka Export Development Board, around 4% of the country’s land is covered in tea plantations amounting to nearly 203,000 hectares.
Tea in Sri Lanka is grown in areas grouped by their elevation:
- High grown (sourced from plantations from 1200m above sea-level),
- Medium grown (sourced from plantations between 600m and 1200 m above sea level),
- Low grown (sourced from plantations from sea level to 600m)
In total, tea production is around 340 million kilograms per annum, with plantations mainly concentrated in the central highlands and southern inland areas of the island. In recent years, the Sri Lankan tea industry has focused on improving its environmental sustainability, including initiatives to reduce its carbon footprint and conserve water resources. This focus on sustainability has helped the industry to maintain its reputation for producing high-quality tea while also addressing important environmental challenges.
The lifecycle of Ceylon tea
Ceylon tea in Sri Lanka begins in the lush green plantations scattered across the island. These plantations are often small and family-owned, and tea leaves are harvested by hand almost daily. To ensure the quality of the tea, the plucking process is carefully managed, with workers rotating between the rows of tea bushes to ensure that no bush is over-harvested.
Once the green leaves are harvested, they are sold to factory owners, who process them into the various types of tea that Sri Lanka is famous for. There are around 500 factory owners in Sri Lanka, and each one has their unique method of tea processing which has been perfected over many generations. The tea is first withered to remove moisture, then rolled and bruised to release enzymes that start the oxidation process. The tea is then oxidized, fired to stop oxidation, and finally sorted and graded.
After processing, the tea is sold through an auction system facilitated by brokers. The Colombo Tea Auction is the largest tea auction in the world, and it takes place every Tuesday and Wednesday. Traders, also known as exporters, bid on the tea, and the highest bidder wins the lot. The tea is then packaged and shipped to the rest of the world, where it is enjoyed by millions of people every day.
Sri Lanka exports the majority of its tea to countries like Russia, Iran, and Iraq, who are the largest importers of Sri Lankan tea. Other significant markets include the United Arab Emirates, Turkey, and the United States. Sri Lankan tea is known for its unique flavor and character, and its reputation as the world’s finest tea continues to attract tea lovers from around the world.
Conclusion
As you can see, the journey of Ceylon tea from the hills of Sri Lanka to your cup travels along a complex and unique path. Take a moment to appreciate the rich history and unique processes that brought you a cup of Ceylon tea the next time you enjoy one. And…. if you’ve never tried it,, give it a try; you might just find your favorite tea.
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