Ceylon tea is harvested in the country of Sri Lanka. This tea is in third place in tea exports after India and China. The island is a favorable place for growing tea varieties with different properties. 1/5 of adults work on this. Previously, tea from Ceylon was supplied only to the eastern part of the world. But at the end of the 20th century, other countries began to buy varieties from Sri Lanka. Tea began to be grown on the island in the 19th century, when it was introduced by the inhabitants of England.

The country is divided into seven parts according to the growing varieties:

  1. Kandy;
  2. Nuwara Eliya;
  3. Sabaragamuwa;
  4. Dimbula;
  5. Ruhuna;
  6. Uda Pussellava.

Each territory has different natural conditions. This is what the varieties of Ceylon tea depend on. Each has a different color, taste, strength and aroma.

Tea picking in Sri Lanka

Tea leaves are collected and processed all year round. More than 300 thousand people work for this. To produce tea of ​​the highest quality, only young shoots are needed; no more than three leaves and a bud are plucked from tea bushes. For the best type of tea, take two leaves and a closed bud. This type of tea is produced under the name Golden.

For one of the varieties, buds are collected. It is called Silver Tips. These two varieties are considered the best in Ceylon.

Tea picking occurs without the use of machines, everything is done by hand. The work of collecting leaves begins early in the morning. This difficult profession is engaged in by the female part of the population. When picking tea leaves, care is important to keep them intact. Collecting leaves in Sri Lanka takes a lot of time and hard work.

To prepare one kilogram of tea, you need to collect 4 kilograms of leaves. In one working day, each worker must collect 30 kg of collected leaves, monitoring whether the necessary leaves are picked and whether they are damaged. This is done to ensure compliance with all quality standards. The tea bushes are located on different plantations, which forces women to walk around the entire mountain slope.

Types of Ceylon tea

There are 3 types of tea growing on the island of Sri Lanka. They are divided into:

  1. High mountain tea. It is more expensive than all the others and has the highest quality. Teas such as “Uva”, “Nuwara Eliya”, “Dimbula” are made from it. These varieties have a distinctive and unmatched taste. Nuwara Eliya tea is even called “Ceylon champagne”. Teas collected from the top of the mountains have a distinctive taste and a bright brown hue.
  2. Tea from the plains. These types of tea are collected at altitudes of up to 600 meters. It is known for its strength and very dark color.
  3. Tea from medium height. The places where this tea is grown are located at an altitude of up to 1.2 km above sea level. The properties and quality of this tea are better than plain tea. The color when brewed is much lighter and the taste is much lighter.

Ceylon tea from different plantations

  1. Nuwara Eliya. Located at an altitude of 2 km above sea level. Nuwara Eliya is above all others. It is because of this that tea is more expensive and better quality than other varieties. The richness and distinctive aroma tastefully confirm its quality. Around the growing site there are exotic trees and mint bushes, which imbue the tea leaves with an additional aroma.
  2. Uda Pussellava. This variety is harvested 200 meters below Nuwara Eliya. Tea based on these leaves is medium in strength and has a distinctive mild taste.
    Dimbula. Ruhuma Park is located on the southern side of the country of Sri Lanka. At an altitude of 600 m in this park there is a place from which the strongest tea is collected. In terms of its strength, it has no competitors in any other country. The strength level is explained by the composition of the soil. The tea leaves become very dark, and the drink based on them gives off a floral aftertaste.
  3. Uva. Tea plantations are located in the center of the island above 1500 m above sea level. Uva is used to make blends. After adding it, the blend acquires a memorable taste and pleasant aroma.
  4. Kandy. This type of tea is collected in the north of Mount Pidurutalagala. The mountain is named after the ancient capital of Sri Lanka. Kandy will definitely appeal to those who like stronger tea. The drink based on the leaves of this variety stands out for its invigorating and wonderful aroma.
  5. Ruhuna. Ruhuna National Park is located on the southern side of the island of Ceylon. On it, at an altitude of 600 m, tea leaves are collected. The variety is the strongest of all varieties. This is due to the properties of the soil. The tea leaves take on a dark color, the infusion becomes pleasantly pungent and the flavor takes on floral notes from the plant.

How is Ceylon tea labeled?

  1. Orange Pekoe. The tea is processed by Kenilworth and Pettiagalla. The variety has the thinnest and most elongated leaves. The drink, certified on the basis of these leaves, acquires a taste and aroma with notes of fruit.
  2. Flowery Orange Pekoe. Prepared by Allen Valley and Berubeula. The leaves are specially selected with a bright yellow tip. The drink acquires an unusual aroma and gives off a sweet taste.
  3. Flowery Pekoe. This variety is produced by Uva Highlands and Dyraaba. It can be called standard black tea, which had a relative strength and a taste familiar to everyone.
  4. Broken Orange Pekoe. Made by Uva Highlands and Saint James. The distinctive properties of the variety are excellent taste, balance of strength and unique aroma.
  5. Broken Orange Pekoe Fannings. The collection sites of the variety are in the high mountains of Uva and in Diraab. The variety has the highest degree of strength, the properties of which are very similar to those of coffee and may well replace it.
  6. Dust. The variety cannot boast of its quality. It is collected in the high mountains. Tea leaves are highly fermented, resulting in a drink based on them that has a high degree of strength. The price of the presented tea is the lowest among the others.
  7. Green Tea. Although in the country of Sri Lanka there are only varieties of black tea, there was a place for green tea. The marking of this variety corresponds to its leaves.

To find the original tea, collected in the country of Sri Lanka, among many fakes, you need to look for packaging with the symbol of a lion with a sword. Other manufacturers of various teas do not have the right to make their packaging with the presented symbol.

Tea drinking is a special ritual that is present in the lives of most people. Tea calms, relaxes, and puts you in a positive mood. Thanks to this seemingly simple drink, you can immerse yourself in the atmosphere of home comfort and warm up on a cold winter evening. Ceylon tea is considered the most popular in Russia, and the varieties of Ceylon tea allow even the most sophisticated gourmet to choose their own variety.

History of tea

At the end of the 19th century, coffee production began to slow down, and the number of coffee plantations decreased sharply. At the same time, tea began to gain popularity. In 1824, the first tea drink production plant appeared on the island of Ceylon. At that time there was no talk of commerce; tea was collected and processed for testing, but it quickly gained recognition among the island’s inhabitants.

Then more and more experimental factories began to open, and the product was already produced for sale. James Taylor was one of the first to master the tea industry. His first enterprise was relatively small and brought in almost no income. But Taylor was patient, and over time, more and more tea leaf processing enterprises began to appear.

In 1890, tea plantations exceeded the area of ​​coffee plantations several times, and the drink gained more and more fans. The product from Sri Lanka began to be sent throughout Europe and exhibited at the world's best auctions.

A few years later, the Tea Chamber was organized, which began to sample tea before sending it to the market. The organization is still operating, and all tea from the island is tested.

As tea production grew, so did the requirements for raw materials. Some time later, a ban was introduced in Sri Lanka on the import of drinks below the first grade. Thus, the manufacturers maintained a brilliant reputation and received more and more orders. Ceylon currently occupies one of the leading places in the cultivation and processing of tea leaves.

Features of collection

More than a million local residents work on the tea plantations of Sri Lanka, most of whom are women over 12 years of age. The process of assembling raw materials is quite labor-intensive and painstaking; only experienced assemblers can do their work quickly and efficiently.

Sri Lanka is one of the few tea growing areas where the leaves are picked by hand. Mechanical assembly is completely absent, which allows us to supply only high-quality drink throughout the world. Only the buds and the small leaves surrounding them are collected; the rest of the plant is not suitable for producing the drink.

All tea plantations are located at an altitude of 2 to 2.5 thousand meters above sea level. This allows the tea leaves to be saturated with the necessary amount of moisture, which subsequently makes the drink rich and aromatic.

Tea fields require constant care, as many soils do not have enough fertilizer. Immediately after harvesting, the tops of the plants are pruned so that the bushes can grow wider and produce new shoots.

In one working day, one picker delivers about twenty kilograms of tea leaves to the weighing site. Considering that the work is done manually, this is quite a lot. After assembly, all tea is weighed and sent to factories, where the grade and cost of the future drink are determined.

Before packaging, tea leaves go through several stages of processing, the first of which is drying and getting rid of excess moisture. Then the process of fermentation and oxidation begins, thanks to which the drink acquires the familiar taste to everyone.

Popular types

All tea grown in Sri Lanka can be divided into several types. It is the classification of the drink that determines its strength and color. But, in general, all Ceylon tea has a rich color, unsurpassed astringency and has a tonic effect.

The most popular types of tea, depending on where it grows, are several varieties.

"Nuwara Eliya"

The finished drink has a mild taste and a pleasant color. The tea grows next to eucalyptus trees and mint, which largely determine the taste of the finished product. Tea grown here is considered one of the most elite varieties, specially created for true gourmets.

"Ruhuna"

The tea grown on these plantations is considered the strongest of all. Tea leaves are saturated with strength thanks to the soils in which the plants grow. When brewed, the drink has a rich dark color and an incomparable strength.

"Kandy"

The drink turns out strong and rich, but has a special softness, is easy to drink and exudes a wonderful aroma.

"Uva"

The tea comes in a variety of blends. Thanks to special additives, the same type of tea can acquire completely different tastes.

"Dimboola"

The finished drink can be very strong or have medium strength.

Whatever type of tea you choose, it will always be of high quality, since manufacturers from Sri Lanka strictly monitor the raw materials from which the drink is made.

Varieties

Ceylon tea has several varieties.

Black long leaf

Bai Hoa tea is a popular name in Russia, which comes from the original “Bai Hoa”. This variety is especially loved by many lovers of this drink. But not all black tea is long tea. Its main difference from other varieties is the presence of many small cilia on the leaves. Tea leaves have a rich black color. If you notice light leaves in a pack of tea, then the raw materials were not well processed and selected. There is nothing terrible here, but it may affect the strength of the drink.

After brewing, pay attention to the presence of small tea leaves, they will help identify real long leaves.

This variety has many beneficial properties. It contains calcium and phosphorus, which are elements necessary for life.

Large leaf

This type of tea is considered one of the most expensive. For its production, only the upper large leaves are used. When processed, they curl into a small ball, and when brewed with boiling water, they return to their original shape.

Large-leaf alpine tea has a long preparation time. Even if you see that the leaves have opened, you need to wait a little so that they give off all their taste and aroma. Most often, this drink has a rich color and tart taste. The leaves of this variety contain many useful substances that have a beneficial effect on the human body and are a good tonic.

Conscientious manufacturers wrap only whole and unspoiled leaves into balls, thereby preserving all the properties of the tea.

White

This variety of white tea is considered a truly unique product. It grows in only two places on the planet, one of which is Sri Lanka. Leaves are collected exclusively in the morning and only twice a year. The assembly process is quite labor-intensive, and its features make it possible to make the drink truly healing.

White tea is famous for its health benefits. Its infusion is used in the treatment of the cardiovascular system, some cancer diseases, and to relieve toothache. During the cold season, the drink serves as an antiviral agent and can heal wounds and relieve swelling.

This variety of leaves is brewed only in cool water, otherwise it will lose its healing properties and become simply a tasty drink.

Green

Despite the fact that Ceylon tea is associated more with black varieties, green leaves are in no way inferior to them in their taste. This variety is grown only on one plantation - Uva; attempts to find it anywhere else will be futile.

If we compare green tea from Sri Lanka and China, in the second case the drink is significantly inferior to its competitor. Ceylon green tea has an incomparable nutty and malty aroma that no gourmet can resist.

Green tea reveals its taste and aroma more strongly if you drink it without sugar. Many tea lovers claim that sugar and green tea are incompatible products.

Turquoise

This type of tea is extracted in a special way, long and diligently. After picking, the tea leaves are heated with hot air until they reach the desired level of fermentation.

This variety is a real find for those who want to lose a few extra pounds. The fat-burning properties of the drink allow you to lose weight while enjoying the pleasant aroma and taste of tea.

You can drink turquoise tea if you want to improve your metabolism and get rid of intestinal problems. Tea can miraculously have a laxative or strengthening effect.

Beneficial features

The best varieties of Ceylon tea have many beneficial properties. Whatever variety you choose, when drinking the drink you will receive not only taste pleasure, but also benefits for the body.

Drinking tea helps restore the nervous system, relieve stress and disorders. But this effect is achieved only with moderate consumption of the drink, otherwise the body may experience a backlash.

Regular consumption of the drink helps remove waste and toxins, relieve swelling, and restore water balance. The brain begins to work better, memory improves, and productivity increases.

Tea is the hallmark of Sri Lanka. The island produces 9-11% of the world's tea. More than half a million people work on the plantations. Almost all the tea produced on the island is exported. It turns out that getting into the factory to make a report is not so easy. At all the factories where I came without an agreement, they kicked me out and did not allow me to film. There are several “tourist factories” on the island, where anyone can go, but I was not interested in window dressing, I needed a real tea factory. Thanks to our chef’s contacts, we managed to find such a factory, and even filmed a little before the management of a manager we knew arrived.

"The tea plantations of Ceylon are as much monuments to the courage and bravery of the planters as the statue of a lion in the field near Waterloo." Arthur Conan Doyle

In the central highlands of Sri Lanka there are plantations of the famous Ceylon tea. Tea was first brought to the island in 1824 from China, and in 1839 from Assam (India). It turned out that the Chinese variety was better adapted to high mountain regions, while the Indian variety adapted well to the plains of the island. In 1867, Scottish planter James Taylor first began growing tea commercially, planting 80 hectares of seedlings in the Nuwara Eliya region. Sri Lanka now ranks third in the world in tea production and first in exports. For its unique characteristics, Ceylon tea is recognized as the best in the world. Due to climatic conditions, local tea has a delicate taste and aroma. Tea is cultivated throughout the year and is grown at three levels: up to 600 m above sea level in the areas of Balangoda, Ratnapura, Kelaniya River Valley and Galle; from 600 to 1200 m and above 1200 m in areas around Nuwara Eliya.

01. The raw material for making tea is the leaves of the tea bush, which is grown in large quantities on special plantations. For the tea bush to grow, it requires a warm climate with a sufficient amount of moisture, which does not stagnate, however, at the roots. In Sri Lanka, the collection is held up to four times a year. The most prized teas come from the first two harvests.

02. It is believed that tea from the highland plantations of the southern part of the island (altitude 2000 m above sea level and above) is of the best quality. Teas from other plantations are of average quality.

03. Tea leaves are collected and sorted by hand: for teas of the highest grade (and value), unopened buds and the youngest leaves are used, only the first or second flush (the first or second group of leaves on the shoot, counting from the end); coarser teas are made from mature leaves. The work of the pickers is quite hard and monotonous: the ratio of the mass of finished black tea to the raw leaf is about ¼, that is, to produce a kilogram of tea it is necessary to collect four kilograms of leaf.

04. The production norm for pickers is 30-35 kg of leaves per day, despite the fact that it is necessary to comply with quality standards and take only the necessary leaves from the bushes. The raw materials for high-grade teas often grow on small plantations located scattered on mountain slopes, so that in addition to the collection of leaves, the need to move from one plantation to another is added.

05. The need for manual assembly limits the possibilities of tea cultivation. Attempts have been made repeatedly to mechanize the assembly and sorting of tea leaves; in particular, a mechanized tea harvesting unit was created in the USSR back in 1958, but the technology for mechanized assembly has not yet been developed.

06. Depending on the location, new shoots are collected once a month or once every few weeks.

07. Women picking tea.

08. A kilogram of green leaves costs 150 rupees. This is approximately 50 rubles.

09. Anyone can pick tea. But for every kilogram, the collector must give 100 rupees to the owner of the bush and land.

10. After assembling, the women bring the tea to the control point, where the owner checks what has been collected and whether there are any foreign objects in the bags.

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14. In total, a tea picker earns up to 500 rubles per day.

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16. Bags of tea are brought here.

17. There are few men working in the factory. They perform only the most difficult work, such as chopping wood for stoves or repairing machines.

18. The temperature in the oven is maintained at 120 degrees, the leaves are dried with this air. Deviations of more than 5 degrees are not allowed.

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20. The factory has an ideal organization, there are markings on the paths for employees, there are signs and diagrams everywhere, there are robot people.

21. Marking the stairs.

22. The first stage in tea production is drying. Tea leaves are laid out on nets and blown with warm air, the temperature is 32-40 °C for 4-8 hours. The tea leaf loses some of its moisture and softens.

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24. Leaves are turned over by hand.

25. The most expensive tea is white. It is made from tips (unopened tea buds) and young leaves, which has undergone a minimal number of processing stages during the production process, usually only withering and drying. Despite its name, white tea has a higher degree of oxidation (up to 12%) than most green teas. Among white teas, there are pure tips and those prepared from a mixture of tips and leaves. When dry, it has a light, yellowish color.

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29. Next, the leaf sheet is rolled on special machines, rollers. When twisted, some of the juice is released. The blades of the tea leaf rolling machine are made of Kitul wood.

30. Twisting tea leaves, on the one hand, preserves the best qualities of tea, significantly increasing the shelf life, on the other hand, it allows you to regulate the extraction of essential oils and other active components that the tea “gives off” during the brewing process.

31. Depending on the intensity, time and temperature of rolling, the tea tastes different. The richest and strongest teas are obtained from strongly twisted leaves, while the softer and more fragrant teas are made from loosely twisted tea leaves.

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33. After twisting, Fermentation occurs - the process of oxidation and fermentation of cell sap. Tea leaves are laid out on a flat surface and placed in cool, damp, dark rooms. During the fermentation process, the tea leaves turn dark brown and release a characteristic spicy aroma. Ideal conditions for high-quality fermentation are a combination of air temperature of about 15 C with humidity of about 90 percent. Fermentation can last from 45 minutes to several hours.

34. Many machines remained from the British; they are more than 100 years old.

35. Next, the tea is dried at a temperature of 90-95 °C for black tea and 105 °C for green tea. This stops oxidation and reduces the moisture content of the tea to 3-5%. 5. Drying tea leaves at high temperatures stops the fermentation process. At the same time, it is very important to catch the stage when the tea leaves begin to give off their aroma, otherwise you can get an over-fermented product, the taste of which will be much worse, and the infusion will be less transparent. This point is very delicate: if the tea is not dried, it will simply mold and rot. And if you overdry, the leaves will char and the drink made from them will acquire a burnt taste.

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45. Here tea is sorted according to the size of the tea leaves

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53. Ready tea is passed through this machine. She catches tea leaves of the wrong color and sifts them out.

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57. And that machine sorts tea by size.

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63. Ready, sifted tea is packaged in paper bags.

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65. Labeling is an important point when buying tea - information on the label. It must indicate: place of collection, information about the manufacturer, weight, expiration date, type of tea, grade and international marking of the tea leaf.

66. Women factory workers load bags of tea into a truck that will take it to the port.

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A taste that is familiar and loved by many is Ceylon tea. It is this product that was and is being supplied today to all CIS countries, and in total to 145 countries, accounting for 10% of the total volume of exported product. Several varieties of black and green tea are grown in Sri Lanka, and camellia plantations cover all the mountainous regions of the island and the southern plains, amounting to more than 200,000 hectares of green bushes.

Plantations and producers

Ceylon tea from Sri Lanka is a classic black tea that is produced using traditional technology. Green tea is also produced on the island, but its share is low, as is its quality.

Such plantations occupy vast areas of the island

The island's tea plantations are spread across the foothills, highlands and plains in the south of the country. There are several tea regions, which are characterized by certain types of tea.

  • Nuwara Eliya is a highland region where the best black tea is grown. It always gives a light infusion, soft taste with a light aroma of spices, cypress and wild herbs.
  • Uda Pusselava - here the plantations are distributed between levels of 1600-1800 m. They produce a product of delicate taste and moderate strength.
  • Dimbula is a climatic zone located at an altitude of 1000 to 1650 meters with high humidity due to monsoon rains. Here the tea is also moderately strong, but with a pronounced tart taste.
  • Uva – the plantations here are spread within 900 – 1500 meters. This is a medium quality tea that is produced for further blending.
  • Kandy - strong classic tea is collected from the plantations of this region; it shows its best qualities in combination with milk
  • Ruhuna – strong, rich tea with a slight sweetness is collected here. Product of average quality and similar price.

It is very difficult to list all the companies involved in growing and selling tea located on the island. This is a huge number of factories that produce tea both in the old traditional way and using the latest technologies.


National quality mark

The best manufacturers whose products are highly valued on the world market are Mlesna Tea, Hyson, Basilur and Gilbert Premium Tea. They are the owners of large plantations, standing at the origins of the tea business. All their products bear a special symbol - a lion with a sword (shown in the photo), confirming the high quality of the Ceylon product. This mark is issued by the Government of Sri Lanka only to those companies that produce and package tea within the island.

Varieties of Ceylon tea

Ceylon tea has its own labeling, which reflects its variety, quality and other information. If you know the interpretation of each designation, you can easily choose a product according to taste and quality.

  • Pekoe – this is the designation for the twisted whole leaves, which give the infusion a strong and rich color with a traditional aroma and delicate taste;
  • Orange Pekoe - means that the pack does not contain a whole leaf combined with buds, characterized by a rather delicate aroma and taste;
  • BP1 Broken Pekoe 1 is a product in medium granules, optimal for fast and intensive brewing;
  • PF1 Pekoe Fannings 1 – denotes a product in fine granules, this is packaged in bags for individual brewing;
  • BOP1 Broken Orange Pekoe 1 – this broken twisted tea, collected from lowland plantations, is soft in taste;
  • BOPF Broken Orange Pekoe Fannings – highland tea, strong, small leaf;
  • FBOPF Ex. Sp Flowery Broken Orange Pekoe Fannings Extra Special is a high-quality loose leaf tea with tips that has high taste characteristics;
  • FBOPF1 Flowery Broken Orange Pekoe Fannings 1 - medium leaf, from lowland plantations, providing natural sweetness;
  • Dust is the remains of tea production, the so-called crumbs;
  • Silver Tips - the best tea, consisting of silver-colored buds, the infusion is exquisite, aromatic, healing;
  • Gun Powder – this is the label for green tea made in the same way as in China;
  • Sencha is another type of green tea made using Japanese technology.

Ceylon black tea is considered the best in the world, but green tea is considered medium and even low-grade, as it does not have high aromatic and taste qualities. It's more of a herbal drink.

Sri Lanka, despite its small size, is one of the undisputed leaders in the tea business.

After all, a large part of the population and the prosperity of the state as a whole directly depends on the export of sheets and its prices on the world market. That is why farmers do not change traditions and produce classic tea as close as possible to where it grows in order to preserve its benefits and bring the taste to the end buyer.


One of the best producers in Sri Lanka - Basilur

There is a small island on planet Earth called the tea empire. It was once called Ceylon, but since the 70s of the 20th century it was renamed Sri Lanka. And tea, whose plantations here occupy an area of ​​200 thousand hectares, still remains Ceylonese. The world loves this drink, it is popular and recognized as one of the best.

The history of local tea is short, it is almost 200 years old. It dates back to the times when this area of ​​land was still a British colony - since 1826, when bushes imported from China suddenly took root on this land. And now in our time it accounts for 10% of world tea production and 3rd place in the world in exports.

Tea from an island in the Indian Ocean: what is it like?

Mostly black Ceylon and green tea are produced here. The best varieties are obtained from bushes that grow on plantations located at an altitude of more than a kilometer above sea level. There is a stunning view: everywhere you look, there is a bright evergreen carpet of bushes.

Black Ceylon tea is produced all year round, but spring and autumn harvests are what is needed to produce elite varieties.

Tea leaves are collected only by human hands, carefully leaf by leaf. It’s hard and time-consuming, but this is the kind of collection that gives the desired result. A large number of varieties are grown on the plantation.

Genuine Ceylon tea - it is natural and environmentally friendly. Mountains with clear, ringing air, climate, necessary humidity, and the absence of chemical fertilizers do their job.

We often buy only black Ceylon tea or green tea, not even suspecting that there are many varieties produced in Ceylon, and each of them has a different aroma and taste. There are also six agroclimatic zones in the country where this necessary plant is grown:

  • Halle;
  • Ratnapura;
  • Kandy;
  • Nuwara Eliya;
  • Dimbula;

Black tea from Sri Lanka: beneficial properties

Tea just won’t become popular and widespread all over the world. The climate and atmosphere in which the tea bush grows in Ceylon provided:

  • variety of species, which means:
    • tastes and aromas, which contributes to:
      • variety of useful properties.

Ceylon tea is not only pleasure and fun. In addition to pampering yourself, it can be used to improve your health. Of course, a single dose will not do anything. But if you drink it systematically, you can eventually get rid of some diseases (naturally, in combination with drug therapy - just tea will significantly speed up recovery). What kind of ailments does black Ceylon drink or any other tea from the island heal? This:

  • hypotension;
  • prostatitis;
  • low blood sugar;
  • autonomic neurosis;
  • atherosclerosis.

By purchasing tea grown on the island, you can get a huge amount of useful substances, vitamins, and minerals along with the leaves. Among them are potassium, manganese, zinc and many others.

A drink rich in elements the body needs will strengthen the immune system, lower cholesterol, and protect against diabetes and cancer. But you should still attach importance to the quality of the product, preferably that it be fresh, large-leaf. And moderation in consumption is also important. Maximum 5 cups per day. Then the tea will really be useful.

The island in the Indian Ocean in South Asia has many natural and historical attractions. But it is never possible to avoid the tea theme here. Because Ceylon tea in Sri Lanka is the same as tangerines for Morocco or cigars for Cuba - a concept tightly fused with the country.