Fresh Cup Magazine website highlights this year’s 150th anniversary of Ceylon tea, with writer Gail Gastelu* reporting: “Now that I have been there, I can almost taste the terroir, the indigenous fruits, and picture the beautiful weather in every delicious sip of tea from each of the seven specialty tea growing regions of Sri Lanka.
“On this island located off the southern tip of India, the weather is beautiful year-round and attracts both tourists and tea industry pros.
She notes that the quality standards for all teas exported from the country are regulated by the Sri Lanka Tea Board, and that teas must pass the board’s stringent rules on chemical content—“which has given the country a strong reputation for ‘clean’ tea”.
She also stresses that “the Ceylon tea industry emphasizes environmentally responsible, sustainable, ozone-friendly practices, and their efforts to produce high-quality, clean tea are evident through testing”.
“To qualify for the special, legal distinction of Ceylon tea, and to use the representative lion logo that goes with it, the tea must not only be grown, manufactured, and packed entirely in Sri Lanka, it must also conform to strict quality standards and cannot be mixed or blended with tea from any other part of the world.
“Working in the tea industry, you immerse yourself into learning about the farmers, manufacturing processes, best handling of your products, and sales techniques. But making a trip to origin connects you to tea in a more profound way. After spending time in Sri Lanka, I’m smitten.”
Read more here.
*Gail Gastelu is the owner and publisher of the Tea House Times.