Tea production is one of the main sources of
foreign exchange for Sri Lanka (formerly called Ceylon). Sri
Lanka is one of the world's largest producer of
tea.
The humidity, cool temperatures, and rainfall of the country's
central highlands provide a climate that favors the production
of high-quality tea.
Ceylon Black Tea
Ceylon
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Ceylon
black tea is one of the country's
specialities. 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 leaf, 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 Silver tip 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 at Nuwara 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.