Ceylon Tea History - Chapter 04

The Planters Association of Ceylon was established in 1854 and in 1915 Thomas Amarasuriya became the first Ceylonese to be appointed as Chairman of the Planters' Association. Tea was increasingly sold at auction as its popularity grew. The first public Colombo Auction was held on the premises of M/s Somerville and Company Limited on 30 July 1883, under the auspices of the Ceylon Chamber of Commerce. One million tea packets were sold at the Chicago World's Fair in 1893. That same year the tea netted a record price of £36.15 per lb at the London Tea Auctions. In 1894 the Ceylon Tea Traders Association was formed and today virtually all tea produced in Sri Lanka is sold at the auction supervised by this association and the Ceylon Chamber of Commerce. In 1896 the Colombo Brokers' Association was formed. In 1925 the Tea Research Institute was established in Ceylon to conduct research into maximizing yields and methods of production. By 1927 tea production in the country exceeded 100,000 metric tons. A 1934 law prohibited the export of poor quality tea. The Ceylon Tea Propaganda Board was formed in 1932. In 1938 the Tea Research Institute commenced work on vegetative propagation at St. Coombs Estate in Talawakele, and by 1940 it had developed a biological control (a parasitic wasp, Macrosentus homonae) to suppress the Tea Tortrix caterpillar, which had threatened the tea crop. In 1941 the first Ceylonese tea broking house, M/s Pieris & Abeywardena, was established. On October 1, 1951, an export duty on tea was introduced and in 1955 the first clonal tea fields began cultivation. On June 1, 1959, Ad Valorem Tax was introduced for teas sold at the Colombo auctions.

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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 ...

Blooming Tea

Blooming tea is also known as flowering tea. This is a combination of edible flowers and black tea or green tea leaves that is like a bulb. Tea leaves are plucked in early spring in the morning before the buds are opening. Then the leaves are sewn with cotton thread and tied to a flower like Jasmine, lily, lavender or chrysanthemum. Then the leaves are shaped into balls, cones, mushrooms or any other shapes. Then the shaped teas are withered, oxidized and fired. After forming the ball, the flowering tea is sealed to secure the freshness. This product is placed on a boiling water, and you will see that the ball will unfurl gradually and open all the floral petals which look like a blooming flower. Therefore this tea is named as blooming tea. Blooming tea comes in a variety of flavors such as Jasmine, Marigold, chrysanthemum, lily, and lavender. This blooming tea has enormous health benefits to the consumers. Being the fan of the blooming tea, it is important to know what health bene...

Four Seasons Oolong Tea from Taiwan

Four Seasons Oolong Tea from Taiwan 👉🍃🌍❤ This Four Seasons Oolong (Si Ji Chun) is a wonderfully aromatic lightly oxidised oolong grown around Mingjian Township in Nantou County, Taiwan. It is an expressive tea, yet it makes a very refreshing drink. This particular batch is from an autumn crop, plucked in March 2020. Four Seasons Oolong is named after the cultivar that is used to make this aromatic tea, Si Ji Chun , which started appearing in Taiwan in 1980’s. It is said that one farmer near Taipei noticed a tea bush in his garden growing much quicker than others. He planted that particular tea bush more systematically and could harvest leaves from it throughout the year, including during winter time when the bushes are normally dormant. Si Ji Chun has become very popular in Taiwan, as well as other countries, such as Thailand and Vietnam. It favours low altitude conditions but also provides farmers with a consistent crop throughout the whole year. The leaves that ...

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