Ceylon Tea - A Brief History Of Sri Lanka

by Steven Popec 10. March 2010 15:14

Ceylon Black Tea

Ceylon (Sri Lanka) tea can also be attributed to "India". This island located close to India which produces the same amount of tea as the mainland plantations, and even more generating roughly $700 million annually. Cultivation of tea in Sri Lanka started accidentally. Up until the 1860’s, Ceylon was only for coffee plantations, but due to sudden fungal disease called “coffee rust” most of the coffee trees have died and brought the downfall of coffee production, then igniting an era of tea. In 1867 the first tea plantation in Ceylon was laid by Scott James Taylor in Kandy. He became the father of tea cultivation in Ceylon. In 1890’s Sir Thomas Lipton visited Ceylon and founded his own tea plantations and factories for tea processing focused on the needs of British consumers. Ceylon black teas are divided into three main types: high-grown (1,200 meters above sea level), mid-grown (600-1,200 m) and low-grown (up to 600 m). The share of high-altitude, high-quality tea is relatively small; it is the finest plantations in Nuwara Eliya that are located at an altitude 6,128 ft. Good quality tea are also harvested on the plantations: Dimbula ( altitude ranging between 3,500 ft to 5,000 ft), Uva province( altitude ranging between 3,500 ft to 5,000 ft) and Ratnapura (low-grown tea).

Indian tea Nuwara Eliya is the highest tea region in the world and considered one of the most important locations for tea production in Sri Lanka. Tea produced in Nuwara Eliya has a very unique flavor. Tea leaves gather year around, but the best yields are in January-March. Tea leaves in this region are plucked at dawn, it is the time when leaf retains its freshness and then displays it in the brewed beverage. Sometimes the tea from Nuwara Eliya  called the "champagne of tea", as well as some teas from Darjeeling province in northern India. This tea gives a tincture of golden color, delicate and refined flavor and slightly astringent taste.

Uva region is situated in the south-eastern part of Sri Lanka in the mountains, which are located on the slopes of the plantation growers an excellent tea. Uva area’s tea is widely used for blends such as English Breakfast Black Tea Blend, Irish Breakfast Black Tea Blend, Morning Tea…etc.  A distinctive feature of tea from this district is a golden-reddish infusion, excellent flavor and a wonderful taste.

In the Dimbula area most tea plantations are located on the south-eastern slopes. The best tea is obtained in January-March, when the weather is dry and cold (for this latitude) and is determining factor of flavor. The main characteristic of the local tea is the aroma of a faint lemon note. The taste of the tea is full, with a little tartness, the infusion is bright and reddish color.

 

Rooibos, the perfect health alterative tea

by Steven Popec 15. February 2010 12:01

If you like experimenting with food and drinks and are very fond of tea, or if because of health conditions you are limited in the consumption of black tea and coffee, we recommend you to try Rooibos tea. There is still a lot of   controversy regarding its name. Yet it is wise to call this Rooibos or Rooibos tea, because is the closest in sound to Afrikaans - one of the languages, mainly spoken in Southern Africa. In translation, this word means "red bush". This product was popular in Southern Africa for generations and is now consumed all over the world.

Thanks to its healing properties Rooibos is also called the elixir of the Bushmen. This tea is made from young shoots that are cut, finely shredded, and then spread on a flat surface for about eight hours. During this time, Rooibos undergoes a process of natural fermentation that produces reddish -brown color and enhances the flavor. Then, the tea leaves subjected to final drying in a special machine, pasteurized and packaged. Un-oxidized green Rooibos is also produced by method similar to production of green tea, but due to more demanding production process is more expensive than red Rooibos. Good quality Rooibos can be determined by the uniformity and brightness of color. Tea should be light and crumbly, needles are long and even.

Rooibos tea can be excellently improved with most household decorations. For instance, mallow or sunflower blossoms are beautifully set off against the thin, rust-brown needle-like leaf.

Rooibos is becoming very popular in Western countries especially among health-conscious consumers due to its lack of caffeine and tannic acid. Rooibos is safe for people that suffer from high blood pressure. This tea is a healthy beverage choice for the kids. Rooibos contains a high level of antioxidants. Many experts believe that due to these properties Rooibos is quite possible to use even in baby food.

Generally, with regard to the process of brewing, Rooibos tea is completely unpretentious. Unlike many other exotic types of tea, Rooibos steeps with boiling water and drink is ready in 8-10 minutes after brewing. This tea does not become bitter when steeped longer, moreover, tea leaves can be steeped multiply times.

Rooibos Tea - it's just a real storehouse of vitamins (E, R, A, C) and other nutrients (copper, iron, calcium, zinc). Moreover, copper and vitamin C are responsible for the most effective absorption of iron in the human body. Rooibos tea is highly recommended to vegetarians. But of course you should not totally rely on Rooibos, if you want to fully satisfy the needs of your body's iron.

Some doctors advise to use Rooibos as an antidepressant. It assists well with nervous tension, fatigue and headaches, allergies and digestive disorders. Since it contained glucose, tea is not only a great thirst quencher, but also wonderful soother.

 

Copyright 2010 © ESP Emporium.com. All rights reserved.

Twitter

The remote server returned an error: (404) Not Found.