The Process of Tea Production in Sri Lanka
In Sri Lanka, tea production (Ceylon Tea) takes a major part in the Sri Lankan economy as a leading export product. In other words, the tea industry is the one of main sources of foreign exchange and a significant source of income for the country.
However, we at Hellens Tea start by sourcing the highest quality Ceylon Tea from estates around Sri Lanka. And deliver our 100% pure Ceylon tea fresher than anyone else.
Types of tea
There are thousands of teas in the world, each with its own specific characteristics. As a result, we can classify mainly Black tea, Green Tea, and White tea in Sri Lanka.
Black tea is more oxidized than other oolongs, yellow, Pu-erh, green, and white teas. It drinks its own or with sugar, often a little milk is added to enhance its flavor.
We use various types of black tea grades to make flavored teas. And also, Black tea divides into two main categories, broken leaves, and whole leaves. For example,
Broken Leaves: BOP black Tea, BOPF Tea, FBOP Tea
Whole Leaves: OPA Black Tea, Orange Pekoe Black Tea
Green tea is not fermented tea. In order to avoid fermentation, the leaves heat to around 100°C (either according to the Chinese method, in a large wok over a fire, or according to the Japanese method, using steam).
The leaves then roll according to the method of that use each country (sticks, twists or balls).
Finally, they dry until they contain less than 5% water. Green tea is the most popular and healthier tea in the world.
White tea makes from young leaves from the tea plant. In Sri Lanka, we produce mainly two types of white tea.
- Silver needle white tea (Silver Tips)
- Golden needle white tea (Golden Tips)
When we produce white tea, we handpick before the sun rises. And a well-experienced team of tea pluckers handpicks tea buds from selected bushes.
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