In Sri Lanka, black tea is still sold today under the name Ceylon . The plants grow to an altitude of 1,500–2,200 meters, and their cultivation is very similar to that described in Darjeeling, India. Sri Lanka has more than 188,000 hectares of tea plantations and produces around 298,000 tons of "made" tea. They represent more than 19% of world tea exports.
Ninety percent of the Ceylon tea crop is "broken." Sri Lankan tea is divided into three categories: "low-grown," grown on estates up to 2,000 feet high; "medium-grown," grown between 2,000 and 4,000 feet; and "high-grown," grown at altitudes of over 4,000 feet.
Each tier produces teas of unique character, by combining teas from different areas of the island, Sri Lanka can offer a very wide range of tea flavors and colors, some are full-bodied and others are very delicate, but all Ceylon blends have exquisite flavors.
History of Ceylon Black Tea
Tea generally originated in China, where, according to legend, the Chinese emperor Shen Nung claimed the health benefits of tea in 2737 BC. However, it was Ceylon (now Sri Lanka) that made tea famous in Eastern countries in the 19th and 20th centuries.
It is credited to Scottish author James Taylor who created the first tea plantation in Sri Lanka in 1867, planting 20 hectares of tea. Taylor wanted to revolutionize the quality and product, and it was there that he perfected the " two leaves and a bud" plucking technique.
Due to its geographical location, tea is harvested in Sri Lanka year-round: the west and east of the island are divided by the central mountains, so that when the season in one region ends, the harvest begins in the other.
Benefits of Ceylon Black Tea
Ceylon tea became an industry favorite and was beloved for its unparalleled quality and variety. The alchemy of earth, sun, and rain on the island paradise of Ceylon, as it was then known, provided ideal climatic conditions for tea cultivation.
Ceylon added a new dimension by producing variations in flavor, quality, character and appearance, largely based on the terroir of the region.
Ceylon tea, with its distinctive flavor and character, has become the favorite cup of tea for many consumers and tea lovers.
Drinking black tea helps combat the main degenerative diseases of concern today, such as heart disease, stroke, high blood pressure, cancer, and diabetes.
This is why several studies have shown that the antioxidant activity of flavonoids in organic green tea and organic black tea reduces the risk of many degenerative diseases and helps maintain good health.
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