Tea plantations. Attractions of Sri Lanka: tea plantations

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:40

At the beginning of the 19th century, tea was brought to a small island in the Indian Ocean, Sri Lanka, then called Ceylon, from China, and then from India. At first, marvelous bushes were grown in a botanical garden, and after many experiments, it became clear that nature on the island created ideal conditions for planting wonderful tea plantations.

Sri Lanka - tea island

Researchers have determined that Chinese tea should be grown in the highlands, and Indian tea will feel great on the plains of the island. To begin with, 80 hectares of land were planted, and today tea plantations cover 200,000 hectares, and the annual harvest is more than 300,000 tons of fragrant leaves.

Currently, Sri Lanka is in the forefront of tea quality. Every year, new fragrant varieties appear, the quality of which is at the highest level. The drink is exported all over the world, and careful control over production, drying and packaging guarantees an excellent result.

Growing high quality tea

The location of the tea plantation affects the quality of the future variety. The saturation of the soil with various microelements, the level of dryness and humidity of the earth and air, altitude, neighboring plants - all this affects the taste, color and aroma of the leaves.

Tea plantations are located on three levels:

• up to 600 meters above sea level,
• from 600 to 1200 meters,
• above 1200 meters.

Sri Lanka does not interrupt tea production all year round.

Territorial division

Tea plantations are located in all areas of the island: Uda Pussellava, Dambula, Kandy. These are all the territories of Sri Lanka that produce the best teas in the world, and Nuwara Eliya is the capital of tea production. Here are the highest plantations in the world, located at a level of 2400 meters. The local drink is not like all the others - it is distinguished by a special aroma and color. Each of the varieties of Ceylon tea is good in its own way and gives cheerfulness, freshness, strength and richness, exotic taste. The advanced production technology makes it possible to obtain a wide range of taste and aroma characteristics of the product.

Export

Sri Lanka ranks first among producing countries in selling tea abroad and third in terms of production, accounting for about a quarter of the world's consumption. The tea leaf accounts for 2/3 of the value of the country's total exports. Among the population there areit's a joke that you can't find good tea on the island - all is sold.

Sri Lankan products have been top quality for almost two hundred years. The bar has not been lowered over the years - now it is a recognized leader in all characteristics.

Tea Minister

Tea plantations are so important to the country's economy that Parliament even established a special Tea Council. This regulatory body has no analogues in the world and is engaged in the selection of products, the sale of tea abroad, advertising and sales. At the request of the exporter, the Tea Council conducts product certification. If a lion with a sword is drawn on the package, then the quality level is on top.

Tea as an element of tourism

The route through which every tourist goes to Sri Lanka is a tea plantation. After visiting the island, travelers show photos of the green field where the famous Ceylon bush is grown for a long time to friends and acquaintances.

Tourists are definitely advised to visit the plantations where the world-famous plant grows. Sri Lanka is a country where tea is one of the main attractions. At the factory, tourists are introduced to the processes of its manufacture, as well as tastings where you can try different varieties, compare taste and aroma, and buy a few teas you like for yourself. The guide popularly explains that when choosing, you need to know that the products are supplied in different forms: cans, disposable bags, boxes, but more often you can get a fake if the tea was not packaged on the island. In Kandy, tourists canvisit the original Tea Museum.

Plantation work

The process of making tea begins with the collection of young shoots: the top two leaves and another closed bud. The collection is repeated every week and lasts a whole year. This work is considered exclusively female, but at the same time it is difficult and difficult. Despite this, getting a job on a plantation is quite difficult, and this is mostly a family affair. To get one kilogram of tea, you need to collect four kilograms of tea leaves.

Black and green

The bushes are all the same variety. Both the green and black look are made from the same raw material. The difference is determined by the technology of tea production. Black - withered and fermented, and green - steamed or fried. If you plan to get the first option, then after collecting the collected leaves you need to wither. As a result of drying the sheets, the concentration of cell sap increases in them. The product is dried by spreading it in a thin layer on racks where air can circulate freely, preventing the leaves from rotting. If during the days of the withering process there is high humidity outside, then the fans are additionally turned on, and warm air provides complete drying. In 8-10 hours, the sheet withers, becomes soft, does not break and twists freely.

Twisting is the next step in product technology. It is necessary for the cellular structure of the leaf to collapse, enzymes and juices to mix. Fermentation and oxidation give your favorite drink flavor andtaste. The degree of its strength is determined by the method of twisting - the denser it is, the stronger the tea will be. Rolled fermented leaves are sent to racks for several hours to be saturated with oxygen, get that dark color that is well known to everyone, and also acquire a characteristic astringency of taste.

After fermentation, the leaves are dried with hot air. When dried, they decrease in size by about a quarter and can darken even more. The result is a tea semi-finished product, consisting of tea leaves, different in size and quality. To make the tea homogeneous, it is sieved, obtaining such groups as large-leaf, broken, as well as tea crumbs. These groups differ in quality and appearance.

After sorting, the product is weighed, packaged and sent for sale. Sri Lanka mainly produces black tea varieties of the traditional brewing method. Ceylon is shipped to 150 countries around the world.

The value of a fragrant drink

Tea has become an indispensable part of the traditions and culture of many countries since its spread in Europe. It has a positive effect on the nervous system, can tone up or calm down, cheer up and quench thirst.

Quality tea must be stored in sealed packaging - a glass or tin can, and separately from spices and other strong-smelling substances, because the leaves absorb foreign odors, which levels their quality.

Tea culture

For brewing miracledrink you need to take water with the lowest content of minerals and s alts. The leaves are filled with water that has just reached the boiling point. Boiling water for a long time takes away oxygen, so the aroma and taste of real tea are not revealed. The kettle and cups should be well heated. When brewing, you need to take the leaves at the rate of one teaspoon per person. The tea is infused for five minutes and then stirred in the teapot with a spoon.

Real gold

In the 19th century, the cultivation of coffee on the plantations of Sri Lanka was replaced by Indian and Chinese tea, and thanks to climatic and geographical conditions, careful care and processing of the finished leaf, it became the highest quality in the world. Huge volumes of gifts from tea plantations disperse all over the world, and the quality of the product is generally recognized as the first place. Tea plantations are one of the main attractions of Ceylon, and tea is the gold of the island.