CategoriesCeylon Tea Facts and Knowledge

The Ceylon Tea Story

The Ceylon Tea Story

In the 1860s, Sri Lanka’s agricultural export product was coffee. In 1869, most of the plantations were damaged by Hemileia vastatrix mold, forcing planters to switch to other agricultural products. The owner of Loolecondera Estate had been interested in tea since around 1850, and James Taylor, who arrived in Sri Lanka from Scotland in 1866, began the development of tea in Sri Lanka, working on the first tea plantation and establishing a 19-acre plantation in 1867, which marked the beginning of Ceylon tea.

Taylor acquired the basic knowledge of tea cultivation from North India, and in his early experiments in production he used a bungalow verandah as a factory, rolling the leaves by hand, and using charcoal on a charcoal brazier to oxidize the tea leaves, as well as wire mesh trays, through trial and error. His early teas were sold locally and were well received. In 1872 he set up a fully equipped factory and in 1873 his first batch of tea fetched a premium price at London auction. His enthusiasm and determination contributed greatly to the early success of Ceylon Tea, which grew from 23 tonnes in 1873 to 81.3 tonnes in 1880 and 22,899.8 tonnes in 1890. Most of the plantations are in the two southwestern districts of Sri Lanka, at altitudes between 3,000 and 8,000 feet, and are located east of Colombo and Galle in the south. In the warm misty plains and hills the tea plants grow their leaves every 7-8 days and can be picked all year round. The best leaves are harvested in the eastern district from late June to late August, while in the western district the leaves are harvested from early February to mid-March.

Father of Ceylon Tea James Taylor

Until 1971, more than 80% of the plantations were owned and operated by British companies, but in 1971, most of the plantations were nationalized (including rubber and coconut, which were grown for export) by a Sri Lankan government ordinance, and about one-third were privatized. From 1990, restructuring was carried out and the nationalized plantations were privatized (by domestic and foreign companies). Due to domestic circumstances, Sri Lanka, which was once the world’s number one producer of tea, fell to eighth place in 1993. Manufacturers were forced to make decisions on production methods, production range, export markets, etc. At one time, the UK was Sri Lanka’s largest market, but now nearly 70% of production is shipped to Russia, the Middle East, and North Africa. The Middle Eastern market prefers traditional, orthodox black tea, but consumers are steadily shifting to European-style black tea and are beginning to demand black tea in teabags.

Tea grown and produced in high altitude mountains is called Ceylon Tea Champagne!

Sri Lanka’s traditional black tea, acclaimed to be the best in the world among high quality black teas, is not suitable for tea bags. In 1993, 3% of production was CTC, but manufacturers were forced to decide to transfer to CTC in order to capture a wider market. Some companies believe that there is still a market for traditional orthodox black tea, while others see a shift to CTC in the future. Customers are always attracted to the increase in processed black teas, so a wide variety of canned, crated and basketed black teas are available today. Products made with 100% Sri Lankan tea leaves carry the lion logo, invented by the Sri Lanka Tea Board, which guarantees the origin of the tea and protects the image of Sri Lankan black tea.

The best tea leaves in Sri Lanka come from plantations above 4000 feet above sea level. This is because the trees grow slowly in the cool environment and are planted on high sloping mountains where picking tea is difficult in frosty weather. There are six main tea producing areas, Galle in the south of the island, Ratnapura 55 miles east of Colombo, Kandy the ancient capital in the centre, Nuwara Eliya the highest producing area, Dimbula to the west of the central mountain range and Uwa east of Dimbula. The teas produced in each area have different aromas, flavours and colours. Lowland teas are produced at 1500-1800 feet and are inferior in colour, quality, aroma and flavour to mid-highland and highland teas and are mainly used for blending. Mid-highland teas are produced at 1800-3500 feet and have good aroma, flavour and colour, which I think is a quality that Japanese people prefer. Tea brewed at altitudes of 3,500-7,500 feet produces a delicious aroma, a glossy finish and a clear color.

Loolecondera Estate

A farm in Sri Lanka owned by Thomas Lipton

CategoriesCeylon Tea Facts and Knowledge Tea & Health Tea & Science

Water & Tea through Science

Water & Tea Through Science | 水を、紅茶を科学する!

“命の母”水を科学の目で

H2O科学記号で表す水とはとても複雑なもので言い換えれば生き物です。

私たちの生活に欠かせない水についてあまり深く考えてことは今までないのでは?

科学の目で見るとその性質・高度の分布はとても広く、その所々で異なります。私たちはこの水は軟らかいね、硬いねといい、時には少ししょっぱかったり、少し甘かったり、イオ臭かったりと変化に富んでいるとなんとなく分かってはいますが、本当にどうなっているかはあまり深く考えたことはないかと思います。

下記のように分かりやすく図面にてご説明させて頂きます。

日本の水は外国の水と比べると硬度がとても低く大半が軟水又は超軟水に分類される、少しだけ中水もあるようです。


日本の水を油絵に例えるとキャンバスにほんの少し下地塗りをした真っ白なキャンバスとしたら大半の外国の硬い水は下地塗りが終わり絵も少し描かれた状態のキャンバスに似ていると思えばいよい。言い換えれば日本の軟水が余裕スペースありすぎに対し外国の水が余裕が少ないとのことです。ですので溶け込める成分に違いが当たり前のように生じます。水が生き物とはここに当てはまります。硬度が上がると溶け込める成分の受け入れられる領域が少なくなり、すでに水に溶け込んでいるミネラルなどの影響で味・香りに影響を及ぼします。さらには酸性、中性、アルカリ性の性質によっても色に味にこくに香りに影響が出ます。酸性、アルカリー性の強弱によってもずれが生じます。硬い水では出ない成分までも軟らかい水ですと出てしまいます。

 

すれが日本で紅茶が美味しく入れられない理由では?


水を科学の目で見るととても複雑でそれが生み出す食の世界の芸術派まだ未知の世界では?と私たちは考えております。

紅茶は水質次第でその色・味、香りを変化させる
今までになんとなくで理解していた水の世界をはっきりと科学でご理解頂き、工夫してより美味しいティタイムを、美味しい料理を楽しんで頂きたく存知ます。

市販されている硬度0~5000+までの水

その他、便利な情報:

茶を科学の目で!

CategoriesCeylon Tea Facts and Knowledge Tea & Health Tea & Science

Tea & Health

Tea & Health

Antioxidant effect

Black tea is classified as a fermented tea due to its manufacturing process, and there is a misconception that tea catechins are oxidized and lose their antioxidant properties. It is true that black tea has a weak ability to prevent oxidation of oils and other substances in the outside world, but on the other hand, there is a paper that says that the theaflavins in black tea are stronger than unoxidized catechins when measuring the antioxidant properties of active oxygen in the body, although there are differences depending on the measurement method. Thearubigins extracted from black tea at the level consumed in Japan also have the same potency as theaflavins. Recent medical research has shown that while the function of oxygen through breathing is the basis of energy, at the same time, the unavoidable traces of active oxygen that are produced cause deterioration of cell tissue and peroxidation of lipids in the blood.

At this time, enzymes that eliminate active oxygen act as a biological defense mechanism, but the production of excessive active oxygen must be countered by antioxidant substances in food and drink. This is why the intake of antioxidant vitamins such as vitamins A, C, and E, as well as fruits and green and yellow vegetables, is recommended. Green tea catechins and black tea polyphenols are also important antioxidant substances in the body for us. Drinking tea can eliminate active oxygen and free radicals in the body, and is therefore expected to be effective in preventing lifestyle-related diseases caused by them (such as cancer, high blood pressure, stroke, heart disease, and diabetes, which were previously known as adult diseases), inhibiting aging (for example, preventing the appearance of age spots and preventing the fragility of body tissues such as blood vessels), and preventing the production of melanin pigment, among other beauty benefits. Many nutritional supplement tablets containing substances with antioxidant properties have already been released in the United States, and the word “antioxidant” has quickly become associated with the image of being good for health, and the black tea industry is also focusing its promotion efforts on the antioxidant properties of black tea flavonoids.

Cancer prevention effect

There are many different types of cancer depending on the location and condition, and there are fewer individual studies on how effective black tea polyphenols are than on green tea catechins. Examples include comparing green tea catechins with black tea solution, or comparing theaflavin, a polyphenol specific to black tea, with catechins. Many cancer prevention studies using animals have been conducted on various types of cancer, various locations, and progression conditions, and it is believed that black tea can prevent the progression of certain types of cancer, and that drinking black tea is effective in preventing cancer to a certain extent.

Correlation with antibacterial activity

It has been found that black tea has a stronger bactericidal effect against botulinum bacteria than green tea, regardless of whether sugar is added or not. Green tea catechins and black tea theaflavins are known to have bactericidal effects against common food poisoning bacteria such as cholera bacteria. When traveling to countries with poor sanitation, black tea is available everywhere, so it is safe to drink it as much as possible. On the other hand, tea polyphenols have no effect on lactic acid bacteria and bifidobacteria, and as a result, the ratio of good bacteria in the intestines increases and bad bacteria decreases, showing efficacy in both constipation and diarrhea, and it has also been confirmed that it reduces the odor of stool. It has also been found to have a bactericidal effect against Helicobacter pylori, which is said to be the cause of gastritis and ultimately stomach cancer.

Diet effect

The inhibitory effect of tea catechins on sugar-decomposing enzymes is effective in dieting. Oolong tea is said to have a fat-decomposing effect, but this should be understood as an inhibitory effect on fat absorption. The above effects are also expected from black tea polyphenols. However, adding large amounts of sugar or milk to black tea, or eating large amounts of cake at the same time, will make it impossible to lose weight. Similarly, tea may have a preventive effect against diabetes, but drinking tea will be ineffective for diabetes that requires insulin injections.

Hay fever (type 1 allergy) prevention

Although there is no clinical data on drinking black tea and human hay fever, it is possible that drinking black tea may have some effect.

Caffeine's effects on fatigue recovery, stress relief, and more

The effects of black tea are also due to the effects of caffeine. Caffeine has effects such as fatigue recovery, stress relief, central nervous system stimulation, wakefulness, cardiotonic action, athletic agility, antiasthmatic action, and diuretic effect, but the effects of black tea are milder than those of caffeine alone. Caffeine is also said to have the effect of preferentially consuming fat as an energy source, so if you take it during aerobic exercise, you may be able to expect a diet effect.

Emission of harmful substances

It is believed that drinking black tea allows residual pesticides and environmental hormones to be excreted from the body in urine relatively quickly due to the adsorption of these substances to black tea polyphenols and the diuretic effect of caffeine. Several examples have been tested, but the actual effects are unknown.

Mineral supplementation

Minerals are nutrients necessary for the smooth metabolism of the body. Minerals do not increase or decrease during the tea-making process, so all teas contain a lot of minerals, especially potassium, which helps prevent stroke by replacing excess sodium in the body. Other trace elements such as calcium, manganese, sodium, fluorine, and even zinc, copper, nickel, molybdenum, and selenium are also said to be necessary for antioxidant effects.

Vitamin supplementation

The effective vitamins in black tea are the B vitamins B1, B2, and niacin, which are dissolved in relatively large amounts in the tea extract. These vitamins are necessary for the metabolism of all nutrients.

Influenza prevention measures

When it comes to influenza, regardless of the type of virus, the theaflavins in black tea and the catechins in green tea aggregate viral particles, rendering them non-infectious. This is purely a preventative effect, and once the virus has entered cells and begun to multiply, the tea has no effect. Symptomatic medication is necessary. Gargling with tea is effective as a preventative measure, but it is advisable to take measures to ensure that the tea reaches the throat and nose.

Inhibition of plaque synthesis enzymes and prevention of dental caries

Catechins and theaflavins have the effect of inhibiting plaque synthesis enzymes, so gargling with black tea can help prevent plaque. The mineral fluoride contained in black tea helps strengthen tooth enamel and is also effective in preventing cavities.

Black tea is also said to have a deodorizing effect and to be effective against athlete’s foot and ringworm.

CategoriesCeylon Tea Facts and Knowledge

Basics of Ceylon Tea

Basics of Ceylon Tea

As a professional tea expert from Sri Lanka, the home of tea, I will provide basic information about Ceylon tea and answer your questions and unveil the mysteries of Ceylon tea.

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.

 

The higher the inclusion of rare and valuable young leaves and buds, the higher the grade of the tea. High-grade teas such as FBOPFExSp and FBOPFSp result in black teas with a champagne color, aromatic fragrance, and sweet taste.

 

Tea Regions

Kandy Tea
Intensely full bodied!

Kandy, the ancient city, was the location of the last kingdom in Ceylon (Sri Lanka) and also the place where tea was first planted. The black teas produced in these highland regions are grown in mountainous areas at elevations ranging from 2000 to 4000 feet (600 to 1200 meters), resulting in an intensely rich flavor. It is recommended for those who prefer a rich and moderately aromatic black tea. It is particularly suitable for making milk tea.

Nuwara Eliya Tea
Delicately fragrant!

Nuwara Eliya Tea is produced in the unique production methods of the Nuwara Eliya region. The tea is infused with the fragrance of cedar carried by the wind, wild mint's menthol, and the blessings of eucalyptus, giving it a distinct aroma. Among tea experts, it is known as Nuwara Eliya or "Champagne of Ceylon Tea," and tea grown in the mountains above 6,250 feet (1,900 meters) is highly appreciated. The blended tea offers a light-colored, mild, and aromatic cup to enjoy, while iced tea provides an exciting and different taste experience.

Dimbula Tea
Refreshingly Mellow!

After coffee cultivation suffered damage from mold in the 1870s, Dimbula was one of the first regions to transition to tea cultivation. It is perhaps the most famous name after Ceylon tea. Dimbula teas are grown at elevations ranging from 3,500 to 5,500 feet (1,100-1,700 meters) on the western side of the central mountain range. The monsoonal rains and dry cold climate give rise to a diverse range of teas, ranging from rich and robust flavors to delicate and light flavors.

Ruhuna Tea
Distinctively Unique!

The low-altitude soil in which it is cultivated enhances the distinctiveness of this tea. Located in the southern region of Sri Lanka, Ruhuna is known for producing exceptional tea, both in the past and present. The cultivation takes place at elevations ranging from sea level to 2000 feet (600 meters), and the composition of the soil imparts a dark hue to the leaves, resulting in a robust and uniquely flavored liquid when extracted. It is recommended for those who prefer rich and sweet tea, suitable for both plain consumption or as milk tea.

Uva Tea
Exotically Aromatic!

Uva tea is grown in the mountains on the eastern side of Sri Lanka's central highlands, at elevations ranging from 3,500 to 5,500 feet (1,100-1,700 meters). Uva tea possesses a truly splendid aroma. These teas are commonly used in various blends and their diverse and distinctive characteristics can be enjoyed on their own as well.

Main Tea Grades

CategoriesCeylon Tea Facts and Knowledge

Basics of Ceylon Tea and Why | 紅茶の疑問&何で?

Basics of Ceylon Tea and Why?

As a tea professional from Sri Lanka, the home of tea, I will be happy to answer any questions or mysteries you may have about tea.

Is tea from England or France? Is it made in England or France?

Black tea is not a specialty of England or France. Black tea is not a British or French specialty. It is an industry that was developed by the British during the British Empire, when they colonized India, Sri Lanka and other countries and cleared the forests.
 

What are the major tea producing countries?

 

Five countries, including Sri Lanka (Ceylon), India, Kenya, China, and Indonesia, produce more than 95% of the world’s black tea.

 

Are Ceylon and Sri Lanka the same?

They are the same. The island of Ceylon was the name of Sri Lanka when it was a British colony, and it was renamed Sri Lanka after it gained full independence from Britain.

Why is Ceylon black tea so popular? Is it good?

Sri Lanka (Ceylon Island) is a small island country that receives abundant sunshine and is surrounded by tropical seas. The main reason for this is that it has high altitude mountains, good soil, and temperature differences that are suitable for tea cultivation. Ceylon black tea is the most recent tea to be developed by the British, and when it made its debut in the UK 150 years ago, it was highly regarded and the most expensive compared to other tea-producing countries at the time.

 

Ceylon is also the country’s largest agricultural industry and is a major source of foreign currency earnings for local products. To keep up with the price competition and to protect the forests, they do not increase the amount of farmland, but focus on quality rather than quantity, which is why Ceylon tea is so delicious! This may be the reason for its popularity.

What are the first flush and second flush? What is the difference?

The first flush is the first plucking of spring in Japanese tea. The only tea-producing countries that use this expression are those that grow and produce tea at high altitudes, not in the tropics, but in relatively northern areas where there are seasons rather than constant summer. The black tea of Darjeeling, located in the foothills of the Himalayas in northern India, is first picked, second picked, summer picked, and autumn picked.

What makes Sri Lankan black tea so fragrant? Why do Chinese and Taiwanese teas smell so bad?

Ceylon black tea, which is made by the orthodox manufacturing method unique to England, has a rich aroma because the water is completely blown out by hot air in the final process after fermentation. On the other hand, Chinese and Taiwanese black tea is made in a different way, with a little water left in the tea leaves.

Green tea and black tea are different, right?

Green tea and black tea come from the same tree. There are only two original trees in this world, one in Assam, India and the other in Fijian, China. They were transported by the Silk Road to various regions by Arab merchants and the British Empire during the Age of Discovery and are distributed over a wide area from Africa to Japan. The unfermented tea is classified as green tea, the semi-fermented as oolong tea and the fully issued as black tea. The quality of the soil in which the tea is grown, its weather, the difference in temperature, the amount of rainfall, the love of the farmer, and the differences in manufacturing methods all contribute to the variety of tea.

What is round crushed CTC black tea? What is the difference from orthodox manufacturing?
CTC stands for Cut, Trim, Curl and is a new mechanized manufacturing method that represents the modern era. It is described as a black tea with no soul, which contains only one kind of tea and only one flavor, up to four leaves in one bud, unlike orthodox manufacturing methods such as Orange PEKOE, PEKOE, BOP, FBOP, FBOPF, etc., which have a soul due to the shape of the leaves, the leaves they contain, and the fermentation time.

What is a black tea blend? Why doesn’t it taste good?

Blended black tea is made by mixing tea leaves from multiple farms and regions. Blended black tea is a mixture of good and not so good tea leaves, mainly to reduce the cost of tea. Tea is a man-made crop, a living thing that is created by nature with the love of the farmer, good soil and other environmental conditions. If you mix it poorly, the life will be sucked out of it and it will not taste good. The price of good black tea is high even in the field of production, and it is one of the main reasons why it is no longer available in single origin because it is not profitable.

Why is good black tea not available in Japan now?

What you are buying is not black tea, but a famous European brand that does not have a single tea tree. Both the British and the French say that there is no good tea in England or France. Unlike in the past, many inexpensive blended tea leaves are used, and the good single-origin tea leaves that I miss are expensive and rarely sold on the market in the producing countries. A good black tea depends on the brand of the producing country.

Why doesn’t black tea taste good in Japan?

The reason why black tea does not taste good in Japan is because the water in Japan is soft, unlike water in other countries, and black tea is made up of flavor, astringency, and bitterness, and with soft water, the bitterness that is not extracted in other countries is extracted very quickly.

Is flavoured tea just a scent? Doesn’t it taste good?

Many of the tea brands sold in Japan are from countries that do not have any tea trees. The Ministry of Health and Welfare, the Ministry of Economy, Trade and Industry, and others have put in place a system to strictly control and prevent unjustified substances from entering Japan, such as high levels of residual pesticides, radioactivity that exceeds standard values, and the landing of insects and other pests that may destroy the native environment.

The Ministry of Health and Welfare, the Ministry of Economy, Trade and Industry, and others have put in place a system to strictly control various matters such as the landing of pests such as insects, etc., which may cause unjustified goods to enter Japan. Since the Food Safety Law was tightened more than a decade ago and the control of imported foodstuffs was strengthened, it has become essential to present a food quarantine certificate to any developed country, and since flavoured tea is a processed food, importation has become more difficult. This is one of the main reasons why apple tea, peach tea, Marcopolo, etc., which were reputed to be tasty, disappeared from the market and were replaced by those with only fragrance.

The other reason is that there are more and more brands produced by tea farms and companies in tea-producing countries that know a lot about tea, and I think this is another reason why the once developed brands have lost their competitiveness and cannot continue to produce authentic flavoured teas that cost a lot of money. Flavoured teas that don’t taste good or make you feel sick are very likely to have chemical flavours, colours, and other additives, and are probably artificially flavoured teas to keep costs low. Authentic flavoured teas are still alive and well in local brands in tea-producing countries.

Is tea meant to be drunk hot?
No, tea is not meant to be drunk hot. Tea should be steeped after it has been brewed and allowed to mature a bit to bring out its flavor and sweetness. The human body is very delicate and the tongue does not sense the taste when it is hot, but when it cools down a little, it can sense the taste when it is below 60 degrees Celsius.

Why does black tea taste bitter when it is cold?

The reason why black tea does not taste good in Japan is because the water in Japan is softer than that in other countries, and black tea is made of flavour, astringency, and bitterness.

Why does drinking black tea make my stomach hurt?

The reason for the stomach-ache is that most of the black tea sold in Japan is not from the country where the tea is made, but from the European brands that you love. I think this is a major factor in the deterioration, stomach upsets and mood swings. Over-extraction of bitter tannin is another cause, which not only makes black tea bitter, but also interferes with iron absorption and causes anaemia. The astringent caffeine increases the heart rate, which in turn increases the circulation of blood, which in turn wakes up the body. The caffeine content of black tea is less than 1/15th that of coffee, so a little caffeine is important to improve blood circulation.

Is it possible to make good tea in Japan?

Please refer to our recommendations on how to make soft water. For example, in Sri Lanka, there are about 450 tea plantations in five major production areas, which is three times the size of Tokyo’s 23 wards. Soil, altitude, temperature difference, rainfall, and sunlight are all factors that affect the quality of tea. There are not many farms in Sri Lanka that can produce delicious black tea with good conditions in each region.

 

This is one of the reasons why people don’t like tea even if they pay a high price for it. Another reason is that, unlike 70 years ago, when Sri Lanka and India were colonies of the British, now they don’t own plantations, and three or four generations have changed. For the European brands that are popular in Japan, they are just trying to maintain their business that they have built up over the years. The expensive European brands! The more expensive the tea, the less delicious it is!