Tea in Sri Lanka

Sri Lanka was formerly called Ceylon. As you may know, this country has a great culture surrounding tea.

Text & Photos Annie Gozard

However, tea plants were only introduced in the country around 150 years ago. In the 1860s, Sri Lanka was the world’s largest coffee producer. Unfortunately, a disease destroyed the coffee plantations. James Taylor, a Scottish coffee planter, introduced tea plants from China. The climate of them (humidity, cool temperatures, rainfall) provides a tea of premium value. Thomas Lipton and his sense of business has caused the tea of Sri Lanka to have worldwide success.

In order to harvest the best quality tea, there is no mechanisation in tea estates. Each tea leaf is picked by hand. This hard work needs great agility and is only solely carried out by women, the pluckers. They fill the baskets carried on their back. They have to collect between 15 and 20kg per day. The best leaves are on the top of the plant. They must be harvested when they are very young. The first quality is called »flowery orange pekoe«. Pekoe means »down« in the Chinese language. Teas are classified as fine wines. They are sold under the name of the area where they are cultivated. The best tea is designated for export and Sri Lanka is the world’s third largest tea exporter.

»Sri Lanka was formerly called Ceylon.«

Tea tourism is also an experience for travellers. The tea factories are open, allowing visits where all the processes from growing to harvesting are explained. All the process of growing and harvesting is explained. From the initial plucking stage, to the final product, less than 24 hours is necessary. After the visit, take time to savour a cup of tea and buy different flavours and colours at good prices.