All tea – whether its green, black or pale white – comes from the same plant! The leaves are just put through different processes to create different types of tea. Black tea is allowed to ferment, oolong is semi-fermented and green tea is unfermented. White tea is also unfermented and comes from the same bush, [...]

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All tea – whether its green, black or pale white – comes from the same plant! The leaves are just put through different processes to create different types of tea. Black tea is allowed to ferment, oolong is semi-fermented and green tea is unfermented. White tea is also unfermented and comes from the same bush, but is taken from the unopened buds of the tea bush.

In 1867, James Taylor marked the birth of the tea industry in Ceylon by starting a tea plantation in the Loolecondera Estate in Kandy in 1867. He was only 17 when he first came there. The original tea plantation
was just 19 acres!

In 1893, one year after his death
one million packets of Ceylon Tea
of the first shipment to London were sold at the Chicago World’s Fair.
Wasp vs. Caterpillar? In 1938, the Ceylon Tea Research Institute created an unlikely weapon to defend
Sri Lanka’s tea.
By 1940, they released a parasitic wasp, called Macrocentrus homonae which would attack the Tea Tortrix caterpillar, which then threatened the tea crop.

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.

Ceylon black tea is Sri Lanka’s speciality. It has a crisp aroma reminiscent of citrus.
Ceylon white tea, also known as ‘silver tips’ is expensive and highly prized. It was first grown at Nuwara Eliya near Adam’s Peak. 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 and honey and a golden coppery infusion.

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