Overview Of Ceylon Tea

Till 1972, Sri Lanka was known as Ceylon and so, its tea is named as Ceylon tea. The tea in Sri Lanka began its production in 1870 just after the destruction of the coffee plantations due to virus. The plantations of Ceylon tea are found on the highlands having an altitude of 300 to 2500 meters.

The Ceylon tea has a very firm taste, bright colored extract and the concentrated aroma. Though Ceylon tea is more expensive than the tea of Bangladesh and Kenya, but, it is considered to be the best product. As per the last report of the Annual Tea Review conducted regarding the research of the Ceylon tea, due to the decrease in the production of this tea, its cost increased to a great extent.

There are mainly 6 regions for the cultivation of the Ceylon tea. These regions include Gaul which is in the south of island, Ratnapura which is 5 miles away from the capital Colombo, Kandy which is located below the ancient capital, Nuvara Elija which is the most highly located region and has the maximum growth of Ceylon tea, Dambulla which is located to the West from the central mountains and Uva which is to the East from Dambulla. The taste of the Ceylon tea growing in each of these regions is very unique along with the aroma as well as color. The plantation of this tea growing at the height of 1500-1800 feet has different but beautiful color. The tea growing in the middle mountainous regions have saturated aroma. The high mountainous regions Ceylon teas are very popular because of their pleasant gold extract and high quality aroma.

Till 1972, Sri Lanka was known as Ceylon and so, its tea is named as Ceylon tea. The tea in Sri Lanka began its production in 1870 just after the destruction of the coffee plantations due to virus. The plantations of Ceylon tea are found on the highlands having an altitude of 300 to 2500 meters.