Ceylon Tea Facts – Tinglish Tea

symbol-of-quality

Presenting to you the intriguing facts on Ceylon Teas

Ceylon Tea is widely sorted for its unique tastes and wide verity of Tea blends.

Tea was first grown in Sri Lanka in the year 1867 by the famous Scottish planter James Taylor.

Tea plants in Ceylon are picked all year around due to its amazing and stable weather conditions in different altitudes.

In the 1990's the European Tea Technical Committee rated Ceylon tea as the purest teas with the least to almost nonexistent pesticide residues.

Ceylon tea is planted in five main areas selected due to its special altitude, soil and weather conditions. These are as follows:

Nuwara Eliya – these rich, golden teas are grown in the highest elevations and are smooth and light to taste. Many Tea Connoisseurs liken this to the taste and texture of champagne.

Kandy – grown in high elevations, these teas present a delightfully delicate flavor and are light in color.

Dimbula – as another high elevation tea, these teas provide a beautiful golden yellow infusion along with a refreshing mild flavor.

Uva – teas that are planted in these eastern mountain slopes give out a lovely essence of flavor that is mild to taste.

Ruhuna – these teas are rich and strong in aroma with a full bodied robust flavor that tastes well with a dash of milk.

Each day an average of 300,000 estate workers make their way among these luscious green hills plucking the "two leaves and bud" of every tea bush by hand to ensure quality in this first crucial step to making Ceylon tea.