A birds-eye view of Nuwara Eliya from high up on Shantipura – ශාන්තිපුර ගම්මානය

Sri Lanka
The World Finest Tea

Tea production is one of the main sources of foreign exchange for Sri Lanka (formerly called Ceylon), and accounts for 2% of GDP, generating roughly $700 million annually to the economy of Sri Lanka. It employs, directly or indirectly over 1 million people, and in 1995 directly employed 215,338 on tea plantations and estates. Sri Lanka is the world's fourth largest producer of tea. In 1995, it was the world's leading exporter of tea, (rather than producer) with 23% of the total world export, but it has since been surpassed by Kenya.

The humidity, cool temperatures, and rainfall in the country's central highlands provide a climate that favors the production of high quality tea. The industry was introduced to the country in 1847 by James Taylor, the British planter who arrived in 1852.

Cultivation & processing

Over 188,175 hectares (727 sq mi) or approximately 4% of the country’s land area is covered in tea plantations. The crop is best grown at high altitudes of over 2,100 m (6,890 ft), and the plants require an annual rainfall of more than 100–125 cm (39–49 in).

Tea is cultivated in Sri Lanka using the ‘contour planting’ method, where tea bushes are planted in lines in coordination with the contours of the land, usually on slopes. For commercial manufacture the ‘flush’ or leaf growth on the side branches and stems of the bush are used. Generally two leaves and a bud, which have the flavor and aroma, are skilfully plucked, usually by women. Sri Lanka is one of the few countries where each tea leaf is picked by hand rather than by mechanization; if machinery were used, often a considerable number of coarse leaves and twigs could be mixed in, adding bulk but not flavor to the tea. With experience the women acquire the ability to pluck rapidly and set a daily target of around 15 to 20 kg (33 to 44 lb) of tea leaves to be weighed and then transported to the nearby tea factory. Tea plants in Sri Lanka require constant nurturing and attention. An important part of the process is taking care of the soils with the regular application of fertilizer. Younger plants are regularly cut back 10–15 cm (4–6 in) from the ground to encourage lateral growth and are pruned very frequently with a special knife.

The tea factories found on most tea estates in Sri Lanka are crucial to the final quality and value of manufactured tea. After plucking, the tea is very quickly taken to the muster sheds to be weighed and monitored under close supervision, and then the teas are brought to the factory. A tea factory in Sri Lanka is typically a multi-storied building and located on tea estates to minimize the costs and time between plucking and tea processing. The tea leaves are taken to the upper floors of the factories where they are spread in troughs, a process known as withering, which removes excess moisture in the leaf. Once withered, the tea leaves are rolled, twisted and parted, which serves as a catalyst for the enzymes in the leaves to react with the oxygen in the air, especially with the production of black tea.

The leaves are rolled on circular brass or wooden battened tables and are placed in a rotating open cylinder from above. After rolling is finished, the leaf particles are spread out on a table where they begin to ferment upon being exposed to heat. However, the preliminary heat is from the natural air temperature, so fermentation times fluctuate according to the temperature and humidity. Regulating the temperature, humidity and the duration of fermentation times requires a great deal of attention, and failure to follow the exact guidelines will make the flavor of the tea disappear. As oxidization occurs the colour of the leaf changes from a green to a bright coppery color. It is now that artificial heat comes into play as the fermented leaf is inserted into a firing chamber to prevent further chemical reactions from taking place. The tea leaves are fired to retain the flavor after the fermentation process is complete. Again the regulation of the temperature plays an important role in the final quality of the tea, and on completion the tea will become black and harder.

Grading (ordered by size in Sri Lanka) then takes place as the tea particles are sorted into different shapes and sizes by sifting them through meshes. No artificial preservatives are added at any stage of the manufacturing process and sub-standard tea which fails to initially comply with standards is rejected regardless of the quantity and value. Finally, the teas are weighed and packed into tea chests or paper sacks and then given a close inspection. The tea is then sent to the local auction and transported to the tea brokering companies. At the stage of exporting the Sri Lanka Tea Board will check and sample each shipment after the completion of packing to ensure that the finest quality tea is exported and then it is finally shipped in various forms of packing to many parts of the world.

Different products

Ceylon black tea

Ceylon black tea is one of the country's specialties. It has a crisp aroma reminiscent of citrus, and is used both unmixed and in blends. It is grown on numerous estates which vary in altitude and taste.

Ceylon green tea

Ceylon green tea is mainly made from Assamese tea stock. It is grown in Idalgashinna in Uva Province. Ceylon green teas generally have the fuller body and the more pungent, rather malty, nutty flavour characteristic of the teas originating from Assamese seed stock. The tea grade names of most Ceylon green teas reflect traditional Chinese green tea nomenclature, such as tightly rolled gunpowder tea, or more open leaf tea grades with Chinese names like Chun Mee. Overall, the green teas from Sri Lanka have their own characteristics at this time – they tend to be darker in both the dry and infused, and their flavour is richer; this could change in the future. As market demand preferences change, the Ceylon green tea producers start using more of the original Chinese, Indonesian, Japanese and Brazilian seed base, which produces the very light and sparkling bright yellow colour and more delicate, sweet flavour with which most of the world market associates green teas. At this time, Sri Lanka remains a very minor producer of green teas and its green teas, like those of India and Kenya, remain an acquired taste. Much of the green tea produced in Sri Lanka is exported to North Africa and Middle Eastern markets.

Ceylon white tea

Ceylon white tea, also known as "silver tips" is highly prized, and prices per kilogram are significantly higher than other teas. The tea was first grown atNuwara Eliya near Adam's Peak between 2,200–2,500 meters (7,218–8,202 ft). The tea is grown, harvested and rolled by hand with the leaves dried and withered in the sun. It has a delicate, very light liquoring with notes of pine & honey and a golden coppery infusion. 'Virgin White Tea' is also grown at the Handunugoda Tea Estate near Galle in the south of Sri Lanka.

Branding   & Grading

Ceylon tea is divided into three groups: High or Upcountry (Udarata), Mid country (Medarata), and Low country (Pahatha rata) tea, based on the geography of the land on which it is grown.

Tea produced in Sri Lanka carries the "Lion Logo" on its packages, which indicates that the tea was produced in Sri Lanka. The use of the Lion Logo is closely monitored by the Sri Lanka Tea Board, which is the governing body of the tea industry in Sri Lanka. If a tea producer demands to use the Lion Logo on his packaging, they need to gain permission from the Sri Lanka Tea Board. The tea board then performs a strict inspection procedure, the passing of which allows the producer to use the logo, along with the "Pure Ceylon Tea – Packed in Sri Lanka" slogan on their tea packaging. Each and every consignment is thoroughly inspected by Sri Lanka Tea board officers before being shipped. Therefore the Lion Logo and the wording is indeed the assurance of the origin of the tea and of its quality.

Most of the Sri Lankan tea exporters now focus on adding more value to the exports rather than exporting raw tea. The name "Ceylon Tea" or "Sri Lankan tea" is still regarded as a sign of quality throughout the world.

Grading names which are used in Sri Lanka to classify its teas are not by any means the indication of its quality but indicate its size and appearance. Mainly there are two categories. They are "Leaf grades" and "Smaller broken grades". Leaf grades refers to the size and appearance of the teas that were produced during Sri Lanka's colonial era (which are still being used) and the other refers to the modern tea style and appearance.

Main destination of Sri Lankan Tea

The most important foreign markets for Sri Lankan tea are the former Soviet bloc countries of the CIS, the United Arab Emirates, Russia, Syria, Turkey, Iran, Saudi Arabia, Iraq, the UK, Egypt,Libya and Japan.

The most important foreign markets for Sri Lankan tea are as follows, in terms of millions of kilograms and millions of pounds imported. The figures were recorded in 2000:

Total Exports
Country	Million kilograms	Million pounds	Percent of total
CIS Countries	57.6	127.0	20
UAE	48.1	106.0	16.7
Russia	46.1	101.6	16.01
Syria	21.5	47.4	7.47
Turkey	20.3	44.8	7.05
Iran	12.5	27.6	4.34
Saudi Arabia	11.4	25.1	3.96
Iraq	11.1	24.5	3.85
UK	10.2	22.5	3.54
Egypt	10.1	22.3	3.51
Libya	10.0	22.0	3.47
Japan	8.3	18.3	2.88
Germany	5.0	11.0	1.74
Others	23.7	52.2	8.23
Total	288	634.9	100