Ceylon Tea History - Chapter 02

In 1824 a tea plant was brought to Ceylon by the British from China and was planted in the Royal Botanical Garden in Peradeniya for experimental purposes. Further experimental tea plants were brought from Assam and Calcutta in India to Peradeniya in 1839 through the East India Company and over the years that followed. In 1867, James Taylor marked the birth of the tea industry in Ceylon by starting a tea plantation in the Loolecondera estate in Kandy. He was only 17 when he came to Loolecondera, Sri Lanka. The original tea plantation was just 19 acres. In 1872 Taylor began operating a fully equipped tea factory on the grounds of the Loolecondera estate and that year the first sale of Loolecondera tea was made in Kandy. In 1873, the first shipment of Ceylon tea, a consignment of some 23 lb (10 kg), arrived in London. Soon enough plantations surrounding Loolecondera, including Hope, Rookwood and Mooloya to the east and Le Vallon and Stellenberg to the south, began switching over to tea and were among the first tea estates to be established on the island.

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KENYAN TEA MANUFACTURING PROCESS

👉Black Tea manufacture: Withering: The objective of withering is to reduce the moisture in the t ealeaf by up to 70% (varies from region to region). Tea is laid out on a wire mesh in troughs. Air is then passed through the tea removing the moisture in a uniform way. This process takes around 12 to 17 hours. At the end of this time the leaf is limp and pliable and so will roll well. Rolling: Tea is placed into a rolling machine, which rotates horizontally on the rolling table. This action creates the twisted wiry looking tealeaves. During the rolling process the leaves are also broken open, which starts the third process - oxidisation. Oxidisation: Once rolling is complete, the tea is either put into troughs or laid out on tables whereby the enzymes inside the tealeaf come in to contact with the air and start to oxidise. This creates the flavour, colour and strength of the tea. It is during this process that the tealeaf changes from green, through light ...

TEA TASTING - Chapter 01

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KENYAN PURPLE TEA💜🍃☕

Purple tea is a special type of tea produced mostly in Kenya, and smaller amounts in Japan, China and India. Unlike yellow, green, oolong, black, dark or white tea, purple tea is not a tea type–it’s a cultivar called TRFK 306/1 that can be used for making all types of tea. It’s a tea that contains same anti oxidants as purplish and blueish fruits such as blueberries, red cabbage or chokeberries – anthocyanins. In fact, purple tea contains very high levels of anthocyanin – 135 times more than regular green tea. However, purple tea doesn’t brew into a cup of purple-colored tea. The name comes from the fresh tea leaves of a tea plant that have a distinguishable purple hue. Naturally purple or blue color in teas is very rare, such as deep blue intense color of a herbal Butterfly Pea Flower tea.

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