Tea production in Sri Lanka#Ceylon black tea

As Ceylon tea refers to various types of tea that Sri Lanka, formerly called Ceylon were grown and processed. Black Ceylon teas are characterized by moderately strong, tart, slightly malty, fresh and sometimes reminiscent of citrus flavor. They are economical and relatively insensitive to hard water. Rare Ceylon teas are offered as green teas. Ceylon teas are often the main component of the typical English tea blends.

The three large tea plantations in Sri Lanka Uva, Dimbula and Nuwara Eliya. The best grades are from steep altitude of 1200 meters with enough humidity and precipitation, because tea plants do not tolerate waterlogging.

History

1870 succeeded the Scotsman James Taylor for the first time, grow in Sri Lanka tea. The cultivation was a reaction to a rust fungus disease ( Hemileia vastatrix ) that destroyed the hitherto prevailing cultivation of coffee plants. The cultivation of coffee plantations was no longer viable because an infestation would have led to a complete destruction. Investment by foreign investors remained that way. The locals cultivated coffee ( so-called garden coffee), was further produced and sold, he remained an important financial support of local farmers. The locals was the planting of tea is not possible, since they lacked capital for the needed machinery, as well as the knowledge of tea production. With the conquest of the Highland kingdom of Kandy in 1815 a lot of land was acquired for the cultivation of tea. The climate and location make the highlands extremely lucrative in the cultivation of tea and the large amount of available land were conducive to the system of large plantations. The lack of workers who were available throughout the year for the tea harvest, gave rise to a wave of immigration. This mainly came south Indian Tamils ​​who settled permanently on the island.

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