Ceylon Tradition: Tea, Spices,…

Tea

Sri Lanka -as it has been called since it became a Republic in 1972- is one of the only countries in the world to have a single marketplace for tea, the Colombo tea auction.

The island known for generations as Ceylon is among the three main tea exporting countries throughout the world.

The Ceylon tea has acquired a world wide reputation from the British plantations back in the 19th century.[3

The Ceylon black tea is mainly planted in the central province, in the mountains, with an elevation up to 2,500 m (8,300 ft), reaching the South of the island, with slopes gradually going down to sea level.

There are mainly six regions planting and producing tea: Nuwara Eliya, Uva, Kandy, Dimbula, Galle.

Plucking periods are varied, according to the climate and the monsoon season.

The steps of tea manufacturing process:

  • Withering (18 to 32 h: to remove the moisture from the green leaf.
  • Rolling (30 min.): to crush the leaf into small sizes. It breaks the leaves cells, which will help the enzyme activity for a better fermentation.
  • Fermentation/Oxidation (1 to 3 h) process: the rolled leaves are left to rest in a room where the humidity and the optimum temperature of the air are controlled.
  • Drying (20 min.): to arrest fermentation, the leaves are maintained at a 90ºC temperature.
  • Sorting: the leaves are sorted, then packed.

 

 

 

Once the tea leaves are sorted and ready to be packed, flowers or spices may be added to give the tea more flavour before it is brewed. It can be jasmine, rose, sakura or other flowers, citrus or bergamot (oils) or various spices, such as ginger, green cardamom, cinnamon sticks, black peppercorns, whole cloves, nutmegs…

Flavoured tea can be made from any kind of tea: green, white, black or even after fermentation. In western habits, most of the time, these flavours are added to black tea.

Tea can be flavoured with natural aromas from flowers or fruit or synthetic aromas molecules that are naturally or artificially flavoured.

Our main partner also works with tea imported from India (Darjeeling, Assam…), from China (Sencha…), from Taiwan, Japan, Nepal and Africa.

They can also make flavoured teas, herbal tea, rooibos tea or infusion…

Their tea is either conventional or comes from organic farming.

Spices

Our first partner is one of the largest spice exporters in Sri Lanka.

The second one mainly produces bio-dynamic, organic spices and tea.

They set up the main agricultural cooperatives in Sri Lanka about twenty years ago.

 

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The Sri Lankan tradition is rich in other fields such as precious stones, energetic stones, Ayurvedic products, coconut oil, natural soap.

We may have an answer to your needs in all these categories.