Mevlana Tea
The Story of Tea
Ceylon Tea
History of Ceylon Tea
In this small island nation, formerly known as Ceylon and now Sri Lanka, only coffee was grown in the 1800s. However, after a fungal disease destroyed almost all the coffee plants, the first tea plant seeds were brought to the island in 1867, and the first tea harvest was made in 1873 by the Scotsman James Taylor. The same year, teas produced in Ceylon were sold at auction in London and received considerable attention. The bulk export of tea by ship began in 1877. However, these dates vary according to different sources. For example, according to Wikipedia, the first tea plant arrived in Ceylon in 1847, while according to the Ceylon Tea Museum, it was 1867. The 20-year difference may be the time it took to transition to commercial production after the plant arrived on the island. Some sources even state that “experimental” tea cultivation was carried out in Sri Lanka in 1839 with plants brought from the Assam and Calcutta regions of India. As a result, Ceylon, famous for its coffee, began to become known as a country for its tea from the mid-1800s. In 1894, the Ceylon Tea Traders Association was established.Types of Ceylon Tea
Although Ceylon tea is produced from the Camellia sinensis plant, the aromas of teas obtained from plants grown in different regions of the country can vary. Accordingly, Ceylon tea is divided into 3 main categories. 1) Ceylon tea produced in the interior, high-altitude areas: Udarata 2) Ceylon tea produced in mid-altitude regions: Medarata 3) Ceylon tea produced in low-altitude regions: Pahatharata The region where the tea is grown is important, much like the vineyard where the grapes used in wine production are grown, and it can completely change the taste of the tea. The climate and soil of each region are reflected in the taste of the tea. For me, the most delicious Ceylon tea is produced in the “Kandy” region (the interior and mountainous areas), but since each region has its own unique characteristics, you can find the Ceylon tea that best suits your palate after a few tries. Today, white and green teas are also produced in Sri Lanka, but the vast majority of production is focused on black tea.Real Ceylon Tea
It is now quite easy to find Ceylon tea varieties from different brands in big cities or online. However, not all Ceylon teas are of the same quality, and some teas sold as Ceylon tea may have been produced in Nepal or India. When choosing Ceylon tea, you can find out what kind of tea you are buying by paying attention to certain points on the tea packaging. Packages of “100% Ceylon Tea” approved by the official body of Ceylon tea, the Sri Lanka Tea Board, feature the organization’s lion logo. Some packages also feature the certification mark of the Sri Lanka Standards Institution (SLSI). You can see both of these logos in the image gallery above. In addition, certain labels on Ceylon tea packages provide information about the grade of the tea leaves in the package. This classification relates more to the size of the tea leaf, which part of the leaf is used, and the taste of the tea, rather than the quality of the tea. FBOP – Flowery Broken Orange Pekoe: Basically a blend of the middle sections of the tea leaf and a small amount of the tips. It has a full-bodied taste. BOP1 – Broken Orange Pekoe 1: The curled middle parts of the tea leaf, usually obtained from plants grown in low-altitude areas. It has a light taste. BOPF – Broken Orange Pekoe Fannings: Contains the same characteristics as BOP1 but is usually obtained from plants grown in high-altitude areas. It has a stronger taste than BOP1. Dust 1 – Obtained by grinding the tea leaf into granules to give the tea a strong taste. It has a harsh taste and is generally sold for commercial use. BP1 – Broken Pekoe 1: Obtained by curling relatively larger tea leaves. It has a full-bodied taste and brews well. PF1 – Pekoe Fannings 1: Produced from small tea leaves. It has a strong taste and is generally used in the production of tea bags. OP – Orange Pekoe: The tea leaf is used whole. It has a delicious taste, but its aroma may vary depending on the region where it is grown. Pekoe – Curled leaves. It has a light taste. BOP – Broken Orange Pekoe: A popular tea leaf size where the taste and brew are balanced. As a result, if you have a discerning palate, you need to try at least 3-4 different varieties of Ceylon tea to find the one that suits you. The size of the tea leaves, the region where they are grown, and which part of the leaf is used are factors that change the taste of the tea. In addition to the grades listed above, there are other options with a “fruity” taste that are mostly sold in European countries.The Art of Tea Drinking
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