Introduction:Sri Lanka is the world’s fourth-largest tea exporter, but its tea industry is not only famous for Ceylon black tea. This article delves into the processing differences between Ceylon black tea, CTC black tea, and green tea, introduces the characteristics of the three altitude zones and seven major producing regions, and explains the origins of tea seasonality and the influence of Western tea culture, giving you a more comprehensive understanding of the world of Sri Lankan tea.
As the world’s fourth-largest tea exporting country, Sri Lanka’s tea industry has a history of nearly 150 years. According to 2018 statistics, the country produces up to 303.8 million kilograms of tea annually, the vast majority of which is black tea, accounting for about 91%. In addition to traditional orthodox black tea, there are also small amounts of CTC black tea and green tea products, accounting for 7.8% and 1.2% respectively.
The reason why Sri Lankan tea stands out in the global market lies in its diverse agroclimatic and topographical conditions. Different altitudes and microclimates give the country’s teas unique regional flavors and seasonal characteristics. The year can be roughly divided into two main tea flavor seasons—Dimbula and Uva seasons—during which the tea, due to climate and soil conditions, often boasts richer and more intense flavors.
The so-called traditional black tea refers to black tea made using the classic orthodox rolling process. This type of tea does not cut the leaves too finely, preserving larger and more varied leaf shapes, thus forming different grades such as OPA, OP1, OP, and BOP. The rolling process for this type of tea is gentle, resulting in distinctive aromas and full-bodied flavors, making it representative of Ceylon black tea.
In contrast to traditional black tea, CTC black tea uses the “Cut, Tear, Curl” processing method. This technique crushes the tea leaves intensely during processing, producing fine and uniform leaf particles that are highly suitable for quick brewing, yielding a strong and rapidly released infusion. However, due to the steady demand for traditional black tea, Sri Lanka has not been as aggressive in developing the CTC process as other countries.
As for green tea, although Sri Lanka has a small number of producing regions cultivating it, it is not a major tea type. Currently, only a few tea estates produce green tea, mostly for the local market. Even when growing green tea varieties common in China or Japan, these teas under Sri Lanka’s terroir often exhibit a more pronounced astringency, differing from the fresh and sweet profiles typical of East Asian green teas.
Sri Lanka’s tea cultivation area spans approximately 222,000 hectares and is divided into three categories based on altitude: low-grown (0 to 600 meters), mid-grown (600 to 1200 meters), and high-grown (above 1200 meters). Generally speaking, the higher the altitude, the slower the tea grows, and the more delicate and aromatic the infusion becomes, whereas low-grown teas tend to have stronger, bolder flavors.
Additionally, the country is further subdivided into seven major tea-growing regions, including Ruhuna, Sabaragamuwa, Kandy, Dimbula, Uva, and Udapussellawa. Each region, due to its climate, soil, and altitude, produces teas with distinct flavor profiles. For example, the Uva region is known for its high altitude and cool climate, often yielding teas with floral notes and bright acidity; Dimbula is celebrated for its fresh, fruity, and floral tones, making it ideal for those who prefer lighter, more delicate flavors.
Sri Lankan tea culture is deeply influenced by the British colonial period and closely aligns with Western tea drinking habits. Locals often enjoy tea with classic teapots and ceramic cups, placing emphasis on the ritual of breakfast tea and afternoon tea. This tea culture is not only reflected in daily family life but has also become an indispensable part of Sri Lanka’s tourism experience.
The above content is compiled by CoffeeHunters, a coffee news website.
