Ceylon Tea MAQAM

An Island with an area of 65,525 sq. km in the Indian Ocean with a history of tea culture of one and a half centuries, it is today the largest orthodox tea exporter in the world exporting to over 145 countries around the globe, with a market share of 20%. It produces over 305 million kilos of tea with many varieties and has a share of 10% of the global tea production. These are seven agro-climatic districts in which Ceylon tea is grown from which Sri Lanka offers to the tea connoisseurs of the world teas of different characteristics to suit their needs:

Nuwara Eliya - delicately fragrant Uda Pussellawa – Exquisitely tangy Dimbula – Refreshingly mellow Uva - exotically aromatic Kandy - Intensely full bodied Ruhuna - Distinctively Unique Sabaragamuwa - Stylish and smoother

Situated at around 2000m above sea level and surrounded by lush tea plantations Nuwara Eliya is the main hill resort of Sri Lanka and the heart of the tea industry. Once a pleasure retreat of the European planters the town is still very much an English town with many English style bungalows and buildings. Nuwara Eliya is a good escape for those who miss cool breeze in tropical Sri Lanka at any time of the year. Local tourists flock to this town in their 'season' from March to May when it is the hottest duration for the town, April being the busiest. Nuwara Eliya offers many activities for tourists including visits to tea plantations golfing, horse riding, boating, hiking and of course exploring the beauty of the landscaped gardens, waterfalls and plateaus.

Nuwara Eliya Tea

Nuwara Eliya is unique and so is its tea. The fragrance of cypress trees and the menthol of wild mint and eucalyptus float through the air and contribute to the teas characteristic flavour.

On the fringe of Uva and leading on to Nuwara Eliya is the Uda Pussellawa mountain range. It experiences the same North-East Monsoon as Uva. Two planting districts account for the tea produced. Unlike Uva, Uda Pussellawa enjoys two periods of superior quality. The traditional eastern quality season is from July to September, will be its peak period. But the conditions will brighten up during the western quality seasoning the first quarter of the year. Plantations in upper Uda Pussellawa closer to Nuwara Eliya gain the of dry cold conditions that bring about a range of rosy teas. Main Sub-Districts Maturata The area is located on the eastern edge of Nuwara Eliya, at the gateway to Uda Pussellawa. The teas are as delicate as its neighbor's , but retain the subtle character whilst gaining more body. Raga/Halgranoya As you move deeper into the Uda Pussellawa range, teas from this area are of medium body and rosy character, which is maintained throughout the year.

UdA Pussallawa

This is perhaps the most famous name in Ceylon Tea, as it was one of the first areas to be planted after tea took over from coffee in Ceylon in 1870′s. The area covers the extensive western slopes of the tea planting districts. The standard definition of this district embraces plantations from around 3,500 to 5,000 feet above the sea level. The extensive mountain ranges and valleys that make up this vast area are often at the higher range of elevation, from Hatton, Dick Oya and all the way to Talawakelle and Nanu Oya at the Western of Nuwara Eliya. The South-West Monsoon rains have a significant impact on the quality of Dimbula teas. Cold dry weather from January to March brings about changes that vary in the different valleys. This Western quality season throws out a range of teas from bodied flavour to light, delicate and fragrant. Dimbula Subdistricts Hatton/Dickoya Located at the base of the hilly districts, it achieves a round liquor from fields that drop down to lower elevations and touch of Dimbula character resulting from factories high in the mountains. Bogawantalawa Known as the Golden Valley for its lush, vigorous tea bushes that produce full, flavoury teas throughout the year. Upcot/Maskeliya A tea growing district at the foot of the Adam’s Peak (Sripada), a famous religious landmark of the country. The tea is perhaps not as heavy, but with a character that is unique. The Upcot area at the fringe of this district offers a selection of flavoury teas of a rosy taste.

Dimbula

Agarapatana This valley is situated more to the East and is second to none for its complete combination of all the characteristics of climate and soil that has been found suitable for the production of a special class of Ceylon Tea. Punduloya As you descend towards Kandy, a range of lighter rosier liquors of exquisite taste are found during the season. The teas from the lower slopes are stronger in keeping with warmer conditions. Ramboda An area of spectacular mountain scenery and breathtaking water falls producing teas that truly refresh Patana/Kotagala Most of the plantations are above 5000 feet. A combination of unique tea bushes and cooler climate brings out the Dimbula character supported by all-round strength and body. Nanuoya/Lindula/Talawakelle As you climb higher and move on to Nanuoya and Lindula, one encounters teas of full body and character. Teas from plantations closer to Nuwara Eliya are lighter in cup and more fragrant.

Uva

Exotically aromatic ( elevation 900 to 1500 m. above sea level). The Uva teas have a truly unique flavour and are commonly used in many different blends.

Grown 3,000 to 5,000 feet up on the eastern slopes of Sri Lanka’s central mountains, teas from the Uva districts have quite a distinctive flavour and pungency, and are widely used in many blends. It deserves also to be enjoyed as a self drinking tea , especially during the Uva quality season from July to September each year. Uva Sub-Districts Malwatte/Welimada From this valley comes a range of teas that are at the very heart of what has come to be known as the Uva district. Their pungent character is renowned all over the world and enhances many specialized blends. Many of the individual plantations and factories achieve their own unique variations of flavour and lend themselves to single garden marketing opportunities. Demodera/Hali-Ela/Badulla Travelling through Nuwara Eliya to descend to Badulla, capital of Uva, one passes through Demodera and Hali-Ela from which areas a range of strong flavoury teas are produced.

Passara/Lunugala The district is better known for its range of black leaf, strong liquoring teas. Madulsima Madulsima stands out as a dog’s paw extending to about 25 miles north of Passara. When the strong winds originating from the South Western Monsoon arrive at this furthest point they are a spent force. However, they still transmit a certain degree of flavour to the tea. The result is a tea of all round taste with a hint of special character. Ella/Namunukula Plantations lie on slopes of the Namunukula range which includes the tallest mountain of Uva known by the same name. Tea from the district are of the medium strength, but take on a mild aromatic character during the season. Bandarawela/Poonagala The teas are grown at a high elevations and the cooler climate. Winds that blow through the access passes play an important part in achieving the lighter tasting teas that are produced throughout the year. Haputale The edge of the central massif where on a clear day you can see not forever but at least to the plain and if you are lucky, the sea. It produces a range of rounder teas with delicate Uva character. Koslanda/Haldummulla The foothills, of the central massif where tea is grown on the lower slopes give strong liquors.

Kandy

The plantations around Kandy, the ancient capital of Ceylon (Sri Lanka) , supply what are known as mid country teas. These are notable for full bodied strong tea, which appeal to everyone who likes a good thick coloury brew. The tea plantations are located from 2,000 to 4,000 feet and is the region where tea was first grown in Sri Lanka. Main sub districts: Pussallawa/Hewaheta A range of hills that extends to Nilambe, Kotmale and Gampola areas. The valley is protected from strong monsoon rains and the teas are darker and stronger in cup. Those plantations in Hewaheta, which experience weather changes associated with the South-West Monsoon winds, acquire a flavoury character during the eastern quality season. Matale Located on the edge of Kandy is Matale. a selection of coloury, strong teas could be had from this district throughout the year. The area encompasses the Madulkelle, Knuckles and Rangala mountain range.

Intensely full bodied (elevation 600 to 1200 m).

Kandy is an ancient capital of Ceylon. The tea plantations produce a full bodied tea. Ideal for those who like their tea strong and bursting with flavour.

The soil condition in Ruhuna gives the leaves blackness and imparts in the brew a strong and distinctive taste. This makes a perfect cup for those who like their tea thick and sweet with or without milk

Ruhuna

The southern part of the country has an exclusive condition in the soil which gives blackness to the leaves as well as strength and character in the cup. The unique features of these teas grown from sea level to around 2,000 feet are their appearance and special taste. The stylish range of whole leaf teas are enhanced by attractive golden and silver tips produced from a range of tea bushes that thrive in the fertile soils and warm conditions. Ideal for those who like a thick, sweet brew or without milk. Main Sub Districts

Ratnapura/Balangoda The Sinharaja Forest Reserve, south of Ratnapura offers a congenial atmosphere for plantations in this region. The parochial winds of the South-West Monsoon, which can cause much damage to the tea bushes, are kept at bay by this forest belt. The brighter varieties of tea produced in these areas have found a niche in most European countries.

Deniyaya Located south of Ratnapura, Deniyaya has the same elevation characteristics as that of Ratnapura and Balangoda. The liquors produced here are lighter than most conventional low grown teas and are much brighter in the cup.

Matara South of Deniyaya is Matara, which is another region well known for its tea production. Here the plantations are situated at almost sea level. The cool springs of the nearby hills and the Nilwala river have brought fertility to these plantations. Galle Galle offers teas which are much wanted in the Western and Middle East markets by connoisseurs. Strategically placed on the sea routes, Galle has remained the chief port of call from early 14th century. It has regained its significance with the cultivation of tea.

Tea Leave

Tea Grades

Fresh Buds Camellia Sinensis Camellia sinensis is the species of plant whose leaves and leaf buds are used to produce the popular beverage tea. It is of the genus Camellia (Chinese: 茶花; pinyin: Cháhuā, literally: "tea flower"), a genus of flowering plants in the family Theaceae. White tea, green tea, oolong, pu-erh tea and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation. Kukicha (twig tea) is also harvested from Camellia sinensis, but uses twigs and stems rather than leaves. Common names include tea plant, tea shrub, and tea tree (not to be confused with Melaleuca alternifolia, the source of tea tree oil).

Tea-the transformation Green Leaf to Black Tea 4.5 Kilos of green leaf is rolled, oxidized and baked to make 1 kilo of black tea.

Black tea is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced. In Chinese languages and the languages of neighboring countries, black tea is known as "red tea" (紅茶, Mandarin Chinese hóngchá; Japanese kōcha; 홍차, Korean hongcha), a description of the colour of the liquid; the Western term "black tea" refers to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly-used classification for post-fermented teas, such as Pu-erh tea; outside of China and its neighbouring countries, "red tea" more commonly refers to rooibos, a South African tisane. While green tea usually loses its flavor within a year, black tea retains its flavour for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet and Siberia into the 19th century.[1] Although green tea has recently seen a revival due to its purported health benefits, black tea still accounts for over ninety percent of all tea sold in the West

FBOP Flowery Broken Orange Pekoe A semi-leaf tea with some tip. Has a mellow flavoury cup.

A semi leaf tea with some tips. Has a mellow flavoury cup •Type: Low Grown •Elevation: 1-2000 feet •Taste: Medium Strong •Leaf: Black •Description: Semi-Small Leaf

FBOPF Ex. Sp Flowery Broken Orange Pekoe Fannings Extra Special A whole leaf tea with an abundance of long tips. An exquisite mildly caramel sweet liquor.

Located in the region of Ruhuna in Sri Lanka, Lumbini Estate is one of the country’s most acclaimed tea estates having won the rare 3 Star quality rating issued by the Sri Lanka Tea Board and being voted the best tea factory in Sri Lanka by the Specialty Tea Institute (STI) of America. Our Lumbini PBOPF EX SP black tea received a gold medal for best Ceylon by the STI and recorded the highest price ever for a Ceylon at the Colombo Tea auctions. The long slender uniform leaves and high tip content create a strong tea with a bright coppery infusion with a deep malty complexity and spicy sweetness.

FBOPF1 Flowery Broken Orange Pekoe Fannings 1 A typical low country semi-leaf tippy tea with a full bodied sweet brew.

•Type: Low Grown •Elevation: 1-2000 feet •Taste: Strong •Leaf: Black •Description: Small Leaf

BOP1 Broken Orange Pekoe 1 A well twisted semi-leaf tea generally from the low country, with a mild malty taste.

A well twisted semi leaf tea generally from the low country, with a mild malty taste. •Type: Low Grown •Elevation: 1-2000 feet •Taste: Mild •Leaf: Black •Description: Wiry Medium Long

BOPF Broken Orange Pekoe Fannings A particle smaller than BOP, popular in the higher elevations. Tastes stronger than BOP whilst retaining all other characteristics.

A particle smaller than BOP, popular in the higher elevations. Tastes stronger than BOP while retaining all other characteristics. •Type: High Grown •Elevation: 4001 feet •Taste: Strong •Leaf: Black •Description: Small Leaf

Dust 1 Fine granular particles that bring out optimum strength and body, ideal for commercial brewing.

Dust grades D1—Dust 1: From Sri Lanka, Indonesia, China, Africa, South America, and Southern India. PD—Pekoe Dust PD1—Pekoe Dust 1: Mainly produced in India.

BP1 Broken Pekoe 1 The larger leaf of CTC (Cut, Tear & Curl) type manufacture with bold round particles giving a full bodied bright tea

•Type: High Grown •Elevation: 4001 feet •Taste: Strong •Leaf: Black •Description: Shotty Small Leaf

PF1 Pekoe Fannings 1 A smaller size leaf of CTC (Cut, Tear & Curl) type manufacture giving a strong tasting tea. Ideal for tea bags.

•Type: High Grown •Elevation: 4001 feet •Taste: Strong •Leaf: Black •Description: Shooty

Silver Tips The finest buds which turn velvety silver when dried. A very delicate fragrant brew of mystical medicinal properties

White tea (Chinese: 白茶; pinyin: báichá) is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian province.[1] More recently it is grown in Taiwan, Northern Thailand and Eastern Nepal. White tea comes from the buds and leaves of the Chinese Camellia sinensis plant. The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.[2] The beverage itself is not white or colourless but pale yellow.

OP Orange Pekoe A whole leaf, well twisted tea. A delicate brew that varies in taste according to the different districts

A whole leaf, well twisted tea. A delicate brew that varies in taste according to the different districts. •Type: Low Grown •Elevation: 1-2000 feet •Taste: Mild •Leaf: Black •Description: Long Leaf

Pekoe A curly leaf style giving a light cup and delicate taste.

A curly leaf style giving a light cup and delicate taste. •Type: Low Grown •Elevation: 1-2000 feet •Taste: Mild •Leaf: Black •Description: Shooty Large

BOP Broken Orange Pekoe A popular leaf size which helps to bring out a good balance of taste and straight.

A popular leaf size which helps to bring out a good balance of taste and strength. •Type: High Grown •Elevation: 4001 feet •Taste: Strong •Leaf: Black •Description: Small Leaf

Gun Powder This Green Tea has been prepared using the Chinese pan heating process. A strong tasting tea with its unique Ceylon fragrance.

Gunpowder tea (珠茶; pinyin: zhū chá) is a form of green Chinese tea produced in Zhejiang Province of China in which each leaf has been rolled into a small round pellet. It is believed to take its English name from the fact that the tea resembles blackpowder grains. This rolling method of shaping tea is most often applied either to dried green tea (the most commonly encountered variety outside China) or Oolong tea. Gunpowder tea production dates back to the Tang Dynasty (618–907) but it was first introduced to Taiwan in the 19th century. Gunpowder tea leaves are withered, steamed, rolled, and then dried. Although the individual leaves were formerly rolled by hand, today most gunpowder tea is rolled by machines (though the highest grades are still rolled by hand). Rolling renders the leaves less susceptible to physical damage and breakage and allows them to retain more of their flavor and aroma. In addition, it allows certain types of oolong teas to be aged for decades if they are cared for by being occasionally roasted. When buying gunpowder tea it is important to look for shiny pellets, which indicate that the tea is relatively fresh. Pellet size is also associated with quality, larger pellets being considered a mark of lower quality tea. High quality gunpowder tea will have small,

tightly rolled pellets.

Sencha This Green Tea has been prepared using the Japanese steaming process. A delicate tasting tea with a character synonymous with this style of manufacture.

Sencha (煎茶) is a Japanese green tea, specifically made without grinding the tea leaves. The word "sencha" means "decocted tea,"[dubious – discuss] referring to the method that the tea beverage is made from the dried tea leaves. This is as opposed, for example, to matcha (抹), powdered Japanese green tea, in which case the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage.

Summary Of Tea Grades

BOP – Well-made, neat leaf of medium size without excessive stalk or fiber. There should not be any fine particles (fannings and dust) which are not true-to-grade. BOP Sp – Larger in size than a BOP lack and clean in appearance. Note: BOP & BOP special be treated as two grades, but for cataloging purposes treat as one grade. BOPF - Neat leaf, fairly clean. ….. but smaller than the BOP grade. There should not be any fine dust present. BOP 1 – Should be wiry and twisted, but shorter than an OP1.

OP 1 – Long, wiry well or partly twisted. OP - Less wiry than OP1, but much more twisted than OPA. OPA - Long bold leaf tea with air twist. BP – (Off Grades) – Should e choppy, hard leaf. BOP 1A – (Off Grades) – Any flak leaf without stalk and fiber (Clean tea). BM (BROKENS) - (Off Grades) Mixed flaky leaf tea. Can have more fiber and stalk than BOP 1A. BT – (Off Grades) – All mixed teas of varying sizes, with or without stalk and fiber. FNGS 1 (FGS1) – (Off Grades) – Flaky leaf of small size. Can contain more fiber than BOPF, but reasonably clean. FNGS (FGS) – (Off Grades) – Same as Fannings 1. Can be more fiber and uneven and not as clean as Fannings1.

FBOP – Smaller/shorter than BOP1 with presence of tips, but larger than FBOPF1. FBOP 1 – Long, twisted, wiry leaf. Fairly tippy. Longer than BOP1. PEKOE – Shooty, curly or semi- curly leaf of large size of any elevation. PEKOE1 – Same as Pekoe, but smaller in size than Pekoe of any elevation. This replaces the Flowery Pekoe grade. Note: Pekoe and Pekoe 1 will be treated as two grades, but for cataloguing purposes treat as one grade. FBOPF (FF) – Similar in size to BOP……… and must contain tips. FBOPF 1 (FF1) – Larger than BOP. Smaller than a FBOP with a show of tips. FBOPF – Similar in size to BOP with a fair presence of tips. FBOPF Ex. Sp. - Small leaf and must have an attractive show of golden or silver tips with little black leaf. FBOPF Ex. Sp1 - Leafy and must have an attractive show of golden or silver tips with little black leaf.

DUST1 - Smaller than BOPF. (Rainy even well-made and reasonably clean)

DUST - (Off Grades) ………… size to Dust 1. Could be flaky and contain some fiber.

SILVER TIPS – Long tippy leaf, silver in colour, with hardly any black leaf.

GOLDEN TIPS – Long tippy leaf, golden in colour, with hardly any black leaf. Note: Tips and Golden Tips are not catalogued, but sold only privately.

BP1 – Equivalent to size of a high grown BOP, but granular.

BP Special – Larger particle size than BP1.

PF 1 – Equivalent in size to grainy high grown BOPF, but granular.

OF – Smaller than the PF 1. Larger than PD.

PF – (Off Grades) – Similar or slightly larger than PF1 and may contain some fiber.

PD – Grainy Dust grade. Should be smaller than OF.

DUST 1 – Less grainy than PD. Clean.

DUST - (Off Grades) – Inferior to Dust 1. Could be powdery and containing fiber.

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