The five major production areas of Ceylon tea and the basics of black tea!

The foundation of Ceylon black tea is one bud and two leaves, and the biggest leaf which has progressed through photosynthesis, is the base of the reddish-brown color that is produced during fermentation.

The leaves that have grown the most are classified as the basic leaf grade. Since the young leaves and sprouts do not undergo complete photosynthesis, they are rich in amino acids and play a vital role in adding the sweetness and mellow aroma to the black tea.

The taste of tea varies from a champagne-like light amber color with a rich aroma and sweetness, reminiscent of champagne, to a dark-colored, bitter tea similar to black vinegar. This diverse range of flavors is due to variations in processing times and the composition of different stages of  leaves from young leaves and new buds to mature leaf.

In addition to sunlight, the elevation, rainfall, temperature variations, as well as the composition of the soil in the tea-producing regions play a crucial role in bringing unique characteristics to the tea. The secret behind the deliciousness of single-origin teas lies hidden in the soil. But when teas are blended to reduce the cost, their uniqueness and good flavors are lost. Teas from well-endowed estates in each region, where the conditions are ideal, are highly regarded and have limited production throughout the year. These teas are traded at high prices in Sri Lanka’s tea auctions. During the peak season, they can sometimes fetch unexpectedly high prices.

In orthodox tea production, the grading of tea is classified based on the shape of the tea leaves and which parts are included, such as the buds, young leaves, or mature leaves.