Tea cultivation in Sri Lanka is one of the most significant agricultural activities in the country and has a rich history that dates back to the 19th century. The island nation, formerly known as Ceylon, is globally renowned for producing some of the finest teas in the world. The tea industry not only contributes significantly to the country’s economy but also shapes its cultural and social landscape.
More Details – Ceylon Nuwara Eliya
History of Tea Cultivation in Sri Lanka
- Introduction of Tea: Tea was introduced to Sri Lanka by the British during the colonial period. Initially, the country was focused on coffee cultivation, but a disease known as coffee rust devastated the coffee plantations in the 1860s. This led to a shift towards tea cultivation, spearheaded by James Taylor, a Scottish planter, who established the first tea estate in 1867 in the Loolecondera estate in Kandy.
- Expansion of Tea Plantations: Following the success of Taylor’s tea plantation, the tea industry rapidly expanded across the central highlands and beyond. By the late 19th and early 20th centuries, tea had become the primary agricultural export of Sri Lanka.
Geographical Distribution of Tea Cultivation
Tea is grown in various regions of Sri Lanka, each tea cultivation in Sri Lanka & producing teas with distinct characteristics due to variations in altitude, climate, and soil.
1. Nuwara Eliya
- Altitude: 6,000 feet and above.
- Climate: Cool and misty, with high humidity and rainfall.
- Tea Characteristics: The tea from Nuwara Eliya is light, delicate, and aromatic, often referred to as the “champagne” of Ceylon teas.
2. Kandy
- Altitude: 2,000 to 4,000 feet.
- Climate: Warm and humid with moderate rainfall.
- Tea Characteristics: Kandy teas are strong and full-bodied, with a malty flavor and deep color.
3. Uva
- Altitude: 3,000 to 5,000 feet.
- Climate: Seasonal winds and dry conditions influence the tea’s unique flavor, which is often described as sweet with a hint of wintergreen.
- Tea Characteristics: Uva teas are aromatic with a distinct, brisk flavor.
4. Dimbula
- Altitude: 3,500 to 5,500 feet.
- Climate: Cool and wet, with a distinct dry season.
- Tea Characteristics: Dimbula teas are medium-bodied, with a bright flavor and floral notes.
5. Ruhuna
- Altitude: Sea level to 2,000 feet.
- Climate: Hot and humid, with heavy rainfall.
- Tea Characteristics: Ruhuna teas are strong, dark, and full-bodied, with a bold flavor.
6. Sabaragamuwa
- Altitude: 1,000 to 2,500 feet.
- Climate: Warm and wet, with substantial rainfall.
- Tea Characteristics: Sabaragamuwa teas are rich, full-bodied, and often have a sweet, caramel-like flavor.
Tea Cultivation Process
1. Plantation Management
- Planting: Tea is typically propagated through cuttings rather than seeds to maintain consistency in quality. The tea bushes are planted in rows on terraced slopes to prevent soil erosion.
- Pruning: Regular pruning is essential to maintain the height of the tea bushes and promote new growth. This process helps in achieving high yields of quality leaves.
2. Plucking
- Hand Plucking: Tea leaves are predominantly hand-plucked in Sri Lanka, with workers carefully selecting the top two leaves and a bud, which are considered the finest for tea production.
- Frequency: Plucking is done every 7 to 10 days, depending on the growth rate of the bushes.
3. Processing
- Withering: The freshly plucked leaves are spread out to wither, reducing their moisture content by about 50%. This process takes 12 to 18 hours.
- Rolling: The withered leaves are then rolled to break up the cells and release the juices, which are essential for fermentation.
- Fermentation: The rolled leaves are spread out in cool, humid rooms to oxidize and ferment. This step determines the flavor and color of the tea.
- Drying: The fermented leaves are then dried using hot air, which halts the oxidation process and gives the leaves their final black or dark brown color.
- Sorting and Grading: The dried tea leaves are sorted and graded according to size and quality before being packed for sale.
Economic and Social Impact
- Employment: The tea industry is a major employer in Sri Lanka, providing jobs for over a million people, particularly in rural areas. The majority of tea pluckers are women from the Tamil community.
- Exports: Tea is one of Sri Lanka’s top exports, with the country being one of the largest tea producers in the world. The tea industry significantly contributes to the national economy.
- Sustainable Practices: In recent years, there has been a growing emphasis on sustainable and ethical practices in tea cultivation, including organic farming, fair trade certification, and eco-friendly packaging.
Challenges in Tea Cultivation
Competition: Sri Lankan tea faces competition from other tea-producing countries like India, Kenya, and China, which often produce tea at a lower cost.
Climate Change: Changing weather patterns, including unpredictable rainfall and rising temperatures, pose challenges to tea cultivation in Sri Lanka.
Labor Issues: The industry faces challenges related to labor shortages, aging workforces, and demands for better wages and working conditions.
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