Tea Production in Sri Lanka...
Tea production in Sri Lanka, formerly Ceylon, is of high importance
to the Sri
Lankan economy and
the world market. The country is the world's fourth largest producer of tea and the industry
is one of the country's main sources of foreign exchange and a significant
source of income for laborers, with tea accounting for 12% of the GDP, generating roughly
$700 million annually. In 1995, Sri Lanka was the world's leading exporter of
tea, (rather than producer) with 23% of the total world export, but it has
since been surpassed by Kenya. The tea sector employs, directly or indirectly over
1 million people in Sri Lanka and in 1995 directly employed 215,338 on tea
plantations and estates. The humidity, cool temperatures, and rainfall in the
country's central highlands provide a climate that favors the production of
high quality tea. The industry was introduced to the country in 1847 by James Taylor, the British planter
who arrived in 1852.
Cultivation and Processing:
Over 188,175 hectares (727 sq. mi)
or approximately 4% of the country’s land area is covered in tea plantations.
The crop is best grown at high altitudes of over 2,100 m (6,890 ft.),
and the plants require an annual rainfall of more than 100–125 cm
(39–49 in).
Tea is cultivated in Sri Lanka using the ‘contour
planting’ method, where tea bushes are planted in lines in coordination with
the contours of the land, usually on slopes. For commercial manufacture the
‘flush’ or leaf growth on the side branches and stems of the bush are used.
Generally two leaves and a bud, which have the flavor and aroma, are skillfully
plucked, usually by women. Sri
Lanka is one of the few countries where each tea leaf is picked by hand rather
than by mechanization; if machinery were used, often a considerable number of
coarse leaves and twigs could be mixed in, adding bulk but not flavor to the
tea. With experience the women
acquire the ability to pluck rapidly and set a daily target of around 15 to 20
kg (33 to 44 lb.) of tea leaves to be weighed and then transported to the
nearby tea factory. Tea plants in Sri Lanka require constant nurturing and
attention. An important part of the process is taking care of the soils with
the regular application of fertilizer. Younger plants are regularly cut back
10–15 cm (4–6 in) from the ground to encourage lateral growth and are
pruned very frequently with a special knife.
The tea factories found on most
tea estates in Sri Lanka are crucial to the final quality and value of
manufactured tea. After plucking, the tea is very quickly taken to the muster
sheds to be weighed and monitored under close supervision, and then the teas
are brought to the factory. A tea
factory in Sri Lanka is typically a multi-storied building and located on tea
estates to minimize the costs and time between plucking and tea processing. The
tea leaves are taken to the upper floors of the factories where they are spread
in troughs, a process known as withering, which removes excess moisture in the
leaf. Once withered, the tea leaves are rolled, twisted and parted, which
serves as a catalyst for the enzymes in the leaves to react with the oxygen in the air,
especially with the production of black tea.
The leaves are rolled on circular
brass or wooden battened tables and are placed in a rotating open cylinder from
above. After rolling is finished, the leaf particles are spread out on a table
where they begin to ferment upon being exposed to heat. However, the
preliminary heat is from the natural air temperature, so fermentation times
fluctuate according to the temperature and humidity. Regulating the temperature, humidity and the duration of
fermentation times requires a great deal of attention, and failure to follow
the exact guidelines will make the flavor of the tea disappear. As oxidization
occurs the color of the leaf changes from a green to a bright coppery color. It
is now that artificial heat comes into play as the fermented leaf is inserted
into a firing chamber to prevent further chemical reactions from taking place.
The tea leaves are fired to retain the flavor after the fermentation process is
complete. Again the regulation of the temperature plays an important role in
the final quality of the tea, and on completion the tea will become black and
harder.
Grading (ordered by size in Sri
Lanka) then takes place as the tea particles are sorted into different shapes
and sizes by sifting them through meshes. No artificial preservatives are added
at any stage of the manufacturing process and sub-standard tea which fails to
initially comply with standards is rejected regardless of the quantity and
value. Finally, the teas are weighed and packed into tea chests or paper sacks
and then given a close inspection. The tea is then sent to the local auction
and transported to the tea brokering companies. At the stage of exporting the Sri
Lanka Tea Board will check and sample each shipment after the completion of
packing to ensure that the finest quality tea is exported and then it is
finally shipped in various forms of packing to many parts of the world.
Cultivation Areas:
The major tea growing areas are
Kandy and Nuwara Eliya in Central Province, Badulla, Bandarawela and Haputale in Uva
Province, Galle, Matara and Mulkirigala in Southern
Province, and Ratnapura and Kegalle in Sabaragamuwa Province.
There are mainly six principal
regions planting tea - Nuwara Eliya, Dimbula, Kandy Uda Pussellawa, Uva
Province and Southern Province. Nuwara
Eliya is an oval shaped plateau at an elevation of 6,240 feet (1,902 m).
Nuwara Eliya tea produces a unique flavor.
Dimbula was one the first areas
to be planted in the 1870s. An elevation between 3,500 to 5,000 ft.(1,067 to
1,524m) defines this planting area. South-western monsoon rain and cold weather
from January to March are determining factors of flavor. Eight sub districts of
Dimbula are Hatton/Dickoya, Bogawanthalawa, Upcot/Maskeliya, Patana/Kotagala,
Nanu Oya/Lindula/Talawakele, Agarapatana, Pundaluoya and Ramboda.
Kandy is famous for Mid-grown
tea. The first tea plantations were established here. Tea plantations are
located at elevations of 2,000 to 4,000 ft. (610 to 1,219 m). Pussellawa/Hewaheta and Matale are the two main sub districts of the
region. Uda Pussellawa is situated between Nuwara Eliya and Uva Province.
Northwest monsoons prevail in this region. Plantations near Nuwara Eliya have a
range of rosy teas. The two sub districts are Maturata and Ragala/Halganoya.
Uva area's teas have quite a
distinctive flavor and are widely used for blends. The elevation of tea
plantations range from 3,000 to 5,000 ft. (914 to 1,524m). Being a large district, Uva has a
number of sub districts, Malwatte/Welimada, Demodara/Hali-Ela/Badulla,
Passara/Lunugala, Madulsima, Ella/Namunukula, Bandarawela/Poonagala, Haputale,
and Koslanda/Haldummulla.
Low-grown tea mainly originates
from southern Sri Lanka. These teas are grown from sea level to 2,000 ft.
(610 m), and thrive in fertile soils and warm conditions. These areas are
spread across four main sub districts, Ratnapura/Balangoda, Deniyaya, Matara,
and Galle.
The high-grown tea thrives above
1,200 m (3,937 ft.) of elevation, warm climate and sloping terrain. Hence
this type is common in the Central Highlands. Mid-grown tea is found in the
600–1,200 m (1,969–3,937 ft.) altitude range. Various types of tea
are blended to obtain the required flavor and color. Uva Province, and Nuwara
Eliya, Dimbuala and Dickoya are the areas where mid-grown tea originates.
Low-grown tea is stronger and less-subtle in taste and is produced in Galle,
Matara and Ratnapura areas.
Product:
Ceylon black tea is one of the country's specialties.
It has a crisp aroma reminiscent of citrus, and is used both unmixed and in blends. It is grown on
numerous estates which vary in altitude and taste
Ceylon green tea is mainly
made from Assamese tea
stock. It is grown in Idalgashinna in Uva Province. Ceylon green teas
generally have the fuller body and the more pungent, rather malty, nutty flavor
characteristic of the teas originating from Assamese seed stock. The tea grade names of most Ceylon green teas reflect traditional Chinese green tea nomenclature, such as tightly rolled gunpowder
tea, or more open
leaf tea grades with Chinese names like Chun Mee. Overall, the green teas from Sri Lanka have their own characteristics
at this time - they tend to be darker in both the dry and infused leaf, and their flavor is richer; this could change in the
future. As market demand preferences change, the Ceylon green tea producers
start using more of the original Chinese, Indonesian, Japanese and Brazilian seed
base, which produces the very light and sparkling
bright yellow color and more delicate, sweet flavor with which most of the
world market associates green teas. At this time, Sri Lanka remains a very minor
producer of green teas and its green teas, like those of India and Kenya,
remain an acquired taste. Much of the green tea produced in Sri Lanka is
exported to North Africa and Middle Eastern markets.
Ceylon white tea, also
known as "silver tips" is highly prized, and prices per kilogram are
significantly higher than other teas. The tea was first grown at Nuwara Eliya
near Adam's Peak between 2,200–2,500 meters (7,218–8,202 ft). The tea
is grown, harvested and rolled by hand with the leaves dried and withered in
the sun. It has a delicate, very light liquoring with notes of pine & honey
and a golden coppery infusion. 'Virgin White Tea' is also grown at the Handunugoda Tea Estate near Galle in the south of Sri Lanka.
Branding and Grading:
Ceylon tea is divided into three
groups: High or Upcountry (Udarata), Middle country (Medarata), and Low country
(Pahatha rata) tea, based on the geography of the land on which it is grown.
Tea produced in Sri Lanka carries
the "Lion Logo" on its
packages, which indicates that the tea was produced in Sri Lanka. The use of
the Lion Logo is closely monitored by the Sri Lanka Tea Board, which is the governing body of the
tea industry in Sri Lanka. If a tea producer demands to use the Lion Logo on
his packaging, they need to gain permission from the Sri Lanka Tea Board. The
tea board then performs a strict inspection procedure, the passing of which
allows the producer to use the logo, along with the "Pure Ceylon Tea - Packed in
Sri Lanka" slogan on
their tea packaging. Each and every consignment is thoroughly inspected by Sri
Lanka Tea board officers before being shipped. Therefore the Lion Logo and the
wording is indeed the assurance of the origin of the tea and of its quality.
Most of the Sri Lankan tea
exporters now focus on adding more value to the exports rather than exporting
raw tea. The name "Ceylon Tea" or "Sri Lankan tea" is still
regarded as a sign of quality throughout the world.
Grading names which are used in Sri Lanka to classify
its teas are not by any means the indication of its quality but indicate its
size and appearance. Mainly there are two categories. They are "Leaf
grades" and "Smaller broken grades". Leaf grades
refer to the size and appearance of the teas that were produced during Sri
Lanka's colonial era (which are still being used) and the other refers to the
modern tea style and appearance.
Ceylon Tea Museum:
The Sri Lanka Tea Board opened a Tea Museum in Hantana,
Kandy in 2001. Although exhibits are not abundant they do provide a valuable
insight into how tea was manufactured in the early days. Old machinery, some
dating back more than a century, has been lovingly restored to working order.
The first exhibit that greets visitors is the Ruston and Hornsby developed
diesel engine, as well as other liquid fuel engines, located in the Engine Room
on the ground floor of the museum. Power for the tea estates were also obtained
by water driven turbines.
The
museum's "Rolling Room" offers a glimpse into the development of
manufacturing techniques, with its fascinating collection of rollers. Here the
showpiece is the manually operated 'Little Giant Tea Roller'.
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