Sri Lanka tea plantation and tea production
Sri Lanka, formerly known as Ceylon, is one of the world's leading tea producers, famous for its high-quality black tea. The tea industry in Sri Lanka dates back to the 1860s, when the British introduced tea plants from China and India to the country's central highlands.
Today, Sri Lanka produces a variety of teas, including black, green, white, and oolong. The most famous and widely exported is Ceylon black tea, which is known for its robust flavor and bright, amber color.
Sri Lanka's tea-growing regions are located in the central highlands, where the cool, misty climate and fertile soil provide ideal growing conditions. The tea plants are grown on steep hillsides and hand-picked by skilled workers who harvest only the top two leaves and a bud, which produce the finest-quality tea.
Sri Lankan tea is renowned for its unique taste and aroma, which is the result of the country's distinct climate, soil, and tea-making techniques. The tea is often described as having a full-bodied flavor with hints of citrus, spice, and floral notes. It is also known for its health benefits, as it contains antioxidants and other nutrients that are beneficial to the body.
Where tourists can see tea plantations and production
Tourists can visit several tea plantations in Sri Lanka to see tea production and learn about the country's tea industry. Some of the most popular tea plantations that are open to visitors include:
Pedro Tea Estate: Located in Nuwara Eliya, Pedro Tea Estate is one of the oldest and most famous tea plantations in Sri Lanka. Visitors can take a tour of the estate and see the tea production process firsthand.
Mackwoods(now Damro) Labookellie Tea Centre: This tea plantation is located in the central highlands and offers guided tours of the estate and factory. Visitors can learn about the history of tea in Sri Lanka and sample a variety of teas.
Amba Tea Estate: Amba Tea Estate is a boutique tea plantation in the Uva region of Sri Lanka. Visitors can take a tour of the estate, see the tea production process, and sample unique teas that are not available elsewhere.
Handunugoda Tea Estate: This tea plantation is located in the Galle district and specializes in white tea production. Visitors can take a guided tour of the estate, learn about the unique white tea production process, and taste a variety of teas.
Ceylon Tea Trails: This luxury resort in the central highlands of Sri Lanka is located on a working tea plantation. Guests can take a guided tour of the estate, participate in tea tasting sessions, and enjoy the scenic beauty of the tea fields.
These are just a few of the many tea plantations that are open to tourists in Sri Lanka. Visitors can also visit tea factories, attend tea tasting sessions, and purchase high-quality tea directly from the source.
Author advice tourists to research more information using web before selecting any place.
Tea production stages
Tea production in Sri Lanka typically involves several stages, from planting and harvesting the tea leaves to processing, packaging, and distribution. The following are the main stages of tea production in Sri Lanka:
Planting: Tea plants are usually grown from seedlings in nurseries before being transplanted to the fields. In Sri Lanka, tea plants are grown in high-altitude regions with fertile soil and a cool, misty climate.
Pruning: After planting, the tea bushes are pruned regularly to encourage new growth and prevent the plant from becoming too tall.
Harvesting: The tea leaves are hand-picked by skilled workers who only pluck the top two leaves and a bud. The best time to harvest tea leaves is in the early morning when they are still moist with dew.
Withering: The freshly plucked tea leaves are spread out on trays or racks to dry in the sun or withered indoors for several hours. This process helps to reduce the moisture content and soften the leaves.
Rolling: The withered tea leaves are rolled by hand or machine to break the cell walls and release the natural juices.
Fermenting: The rolled tea leaves are left to ferment in a controlled environment for several hours. This process oxidizes the tea leaves, giving them their characteristic flavor and color.
Drying: The fermented tea leaves are dried in ovens or on racks to stop the oxidation process and reduce the moisture content to less than 3%.
Sorting: The dried tea leaves are sorted according to their size, shape, and color. The highest-quality leaves are used for premium teas, while the lower-quality leaves are used for tea bags and other lower-grade teas.
Packaging: The sorted tea leaves are packed into bags or boxes and prepared for distribution.
Distribution: The packaged tea is distributed locally and exported to other countries, where it is sold to tea merchants and consumers.