Tea Production in Sri Lanka(Ceylon) is of high importance to the Sri Lankan economy and the world market. Sri Lanka is the world’s leading exporter of tea and the industry is one of the country’s main sources of foreign exchange and a significant source of income for the country.

Types of tea

There are thousands of teas in the world, each with its own specific characteristics, as a subject of classification following type of Black, Green and White teas can be found in Sri Lanka. 

Black Tea

Black tea is more oxidized than other oolongs, yellow, Pu-erh, green and white teas. It can be drunk on its own or with sugar, often a little milk is added to enhance its flavor.

It uses to make flavored teas. flavor with either flower (jasmine, rose…) or plant leaves (mint…) this can be done by spraying the dry leaves with the natural essential oils of flowers or plants. Green tea and rooibos are also flavoring with the flower or plant leaves.

Black tea divides into two main categories (broken leaves and whole leaves).

Green Tea

Green tea is not fermented. 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 particular country (sticks, twists or balls…).

Finally, They dry until they contain less than 5% water. Green tea is the most popular in Asia.

White Tea

White tea makes from the very young leaves, and they popular as silver tips and Golden tips.

They handpick before the sun rises. A small team of experienced pickers handpicks just the buds from select bushes.

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