கவனிக்க: இந்த மின்னூலைத் தனிப்பட்ட வாசிப்பு, உசாத்துணைத் தேவைகளுக்கு மட்டுமே பயன்படுத்தலாம். வேறு பயன்பாடுகளுக்கு ஆசிரியரின்/பதிப்புரிமையாளரின் அனுமதி பெறப்பட வேண்டும்.
இது கூகிள் எழுத்துணரியால் தானியக்கமாக உருவாக்கப்பட்ட கோப்பு. இந்த மின்னூல் மெய்ப்புப் பார்க்கப்படவில்லை.
இந்தப் படைப்பின் நூலகப் பக்கத்தினை பார்வையிட பின்வரும் இணைப்புக்குச் செல்லவும்: Tea from Srilanka

Page 2 This booklet is about tea and about how the leaves that make that refreshing drink are grown and manufactured in Sri Lanka. Sri Lanka is a beautiful tropical island in the Indian Ocean and is one of the World's largest producers and exporters of tea. The distinctive civilization of Sri Lanka dates back many centuries, with a long tradition of trade With Europe and other Countries. The export of tea plays a vital part in the economy of the Country, Ceylon Tea is grown and manufactured with Over a century of experience, so that tea drinkers in distant lands can be sure of the very finest quality. About Sri Lanka When the island made the final transition from independence in 1948 to being a SOVereign Republic in the CorthTonwealth In 1972, te traditional name of Sri Lanka WaS again adopted as the state's Official title. The island measures eylon Tea COTheS frol' the Republic of Sri Lanka, formerly known as Ceylon, a greer and pleasantly sunny island in the tropics, twentytwo miles (35 km) off the south-eastern tip of India. 25.332 sq miles (65,610 sq km) in area. It is 278 miles (44.7 km) from north to SC Luth and 136 miles (219 km) wide. Although it is Small| i1 Size Sri Lanka is rich In ratLral reSources and has a Variety of climatic Conditions, Sri Lankans take Drde in ther distin Ct|We CLIltural heritage which haS IS SOLITCe irl the awan Ced Ciwilization WhIch f|OLIrished CVer TWC ||1|CLISaflf.l Weaf8 ElgO, Ancient Culture 217 BC Araat Mahida, Sol of ar Indian Emperor, brought the Buddhist religion to Sri Lanka, an went which marked the beginning of the island's classical period. While magnificent archaelCologi Cal remains bear Witness to the Civic and religious a Chic Weements of theSe times, evidence Of practical innovations by the early kings and religious leaders also remains, for example, in the technology of Water management in the dry northern region In the SeCd Century BC this northern region was held for a time by invaders from ୍ #fff; southern India, but King Dutugemunu, who reigned in the south from 161 - 137 BC, Was the first ruler to drive them out and unite the island. At various times in its subsequent history Sri Lanka Was to rewert to fragmented kingdoms and the capital Was changed as different northern and Southern cities suited military strategy. Trade with Europe By the time Portuguese merchants appeared in 1505 to trade in spices, the chief city of the island Was Kotte in the Western |OWlands. The l t isht. Ai i Fla n = - F-ti IKLI L-in. I LILLA LATT Li r LE PLI ፵ጎ للأيتر * Portuguese eventually became rulers of the Coastal regions until they were driven out by the Dutch in 1658. The Dutch made strenuous efforts to unify the Country, but by the time the British East India Company seized power in 1796, during the Course of the War with France, an independent kingdom remained with its capital at Kandy. The British finally absorbed Kandy into their colony in 1815. Wereas the Portuguese and Dutch had been content to utilise the traditional social and economic structure of Sri Lanka, tho British established the modern capital in the main port of Colombo, and their administration Was characterised by a series of industrial and

Page 3 political developments which were eventually to lead to the island regaining its independence by a process of peaceful evolution. Of the eighteen million people who live in Sri Lanka today, OWer sewenty per Cent are Sinhalese, but there is also a substantial Tamil minority and there remain many small groups descended from the successive Wawes of inWaders, CO|OrlislS and traders from Europe, India and the Middle East. Sri Lanka today Despite its geo graphical closeness to India, the importance of trading ties, and OCCasional periods of partial military domination, Sri Lankan Culture and society have developed quite separately OWer the Centuries, so that today for example, the Sinhalese language is unique to the island, and Buddhism has su rwiwed as the dominant religious force. Sri Lanka lies jLISt north of the equator, Which mEarls ar aWerage lowland temperature of around 27 deg C, with little seasonal Wariation. In the extreme north it can get as hot as 35 deg C, but in the South Central area are mountains Which rise to ower 8, OOC) feet (2,500 metres), and in these regions temperatures are generally lower with increasing altitude. Although almost the Whole island benefits from the monsoon rains, it is the fertile hill country which offers the best Conditions for growing tea. The other main export crops are rubber, grOWI in the south and West, and products from the Coconut palms Which are har Wested arCo Ltd the COastal plains Sri Larka | S fast deweloping a modern economy, with mecha mised indu Strie:S **ii ای ducing both Consumer and Capital goods, and an up-to-date agriculture providing fresh fruits, Vegetables and much of the staple rice diet. However, the Spices and precious Stones Which first brought the Arab trad he tea industry makes a wital Contributio to the economy of Sri Lanka. Around 467,000 acres (189,000 hectares) are devoted to tea Cultivation Which ers to the island in the days of the Greeks and Romans Continue to enjoy a World-wide demand along with textiles and the trad tional Craft products from local Woods and Tietals, provides employment directly or indirectly to ower one million people. OWEr 570 million |HS Of tea (260 million Kg) are exported annuallyaround 22 per cent of the World import de Tea production in Sri Lanka mard - and the revenue from tea represents about 20 per Cent of the Country's Owerseas earnings. Sri Lanka produces a Waried range of teas and this, together with

Page 4 a reputation in the iterational TarketS for high quality, has resulted in her enjoying a share of every importing market in the World. First Tea Plantations Tea Came to be a principal crop in Sri Lanka in the early 187O's. It had beer first grown there experimentally by a Scottish plantation manager, James Taylor, in 1867just in time, The British had introduced Coffee growing in the first half of the Century to Supplement the island's traditional exports of spices. By 1869, however, a tiny Organism known as Coffee rust began destroying the bushes and the industry was quickly rLuired. Those planters determined to make a fresh start did so by restocking their estates With tea bou SheS. The LooleCondera Estate where Taylor planted the first Commercial acreage, became the ITOdel for future de We|- opment, not only from the point of wieW of cultivation, but also by being a self-contained unit with its own factory. The pioneers fought back from the Coffee disaster and Went on to fight back the jungle to bring an ever increas." ing area under Cultiwation. This pioneer period laid the foundations of the gentle green country-side which is characteristic of the tea growing areas of Sri Lanka today, Much wild country remains under strict GOVerri Tert COTSerwation, and the fierce bears and leopards the old planters used to hunt for sport are now protected. These national parks, together With ancient historic sites, an ideal holiday Climate and Some magnificent unspoilt beaches, are attracting an increasing number of tourists to the island. Modern Industry Another aspect of early estate life which has developed is the practice of making the larger plantations Selfcontained production units. The White buildings dotted amongst the lush green include not only manufacturing plant, employing the latest drying and processing machinery, but also housing for the estate Workers, usually with allotments and grazing plots which enable families to grow much of their own food. There is a tradition of caring for the Workforce, on which the success of the estate depends. There are schools for the children, and hospitals or clinics to provide medical Ca3. With only powerful elephants trained to help with clearing and Construction, the men who founded this great industry changed the face of the rugged landscape. Today, instead of their original rather haphazard rows of bushes, planting follows the natural contours to help conserve the soil, and there are more trees planted amongst the tea to minimise erosion and to help replenish the soil with essential nitrogen, Growing Tea Tea as We drink it is an infusion, made by pouring boiling water Over the dried leaves of an evergreen plant Called the Chinese Camellia (Camellia Sinensis). As its name suggests, the plant

Page 5 Originated in China, as did the practice of tea drinking, many centuries ago. Japan soorn followed China in the Cultivation of tea, but the spread of tea estates to other parts of the World began only With the expansion of TI I TI -II World trade which took place in the 19th cen- at which the leaves can encourage the re tury. easily be plucked by peated production of a Although left to itself hand. "flush" of fresh young the Chinese Camellia The other important leaf shoots. WOuld grOW into a aspect of pruning is to In the warm damp sturdy 30ft tree, this atmosphere of the Sri WOuld be of no use for - Lankan foothills the "flush" can be gathered every seven or eight days. In the Cooler "up tea production, so it is grOWn as a bush. It is Carefully pruned every two or three years to keep it down t a برمجملے to a height .--,ތޮ Country" regions growth is normally a few days slower, but this highgrown tea is generally more highly valued for its superior flavour. Machinery has been tried for plucking tea, but it is unlikely for the foreseeable future that anything will replace the human skills of the mainly female Workforce as they pass between the rows of bushes, deftly gathering the two leawes and One unopened leaf boud which must be selected to en Sure the final product is of the required quality. An experienced tea plucker Will gather up to 60 lbs of tea in a day, tossing handfuls of shoots into the basket On her back. She will be paid in part on the quantity of leaves har Wested, so the first thing which happens when from time to time full baskets are brought to the roadside is that the Contents are Weighed and picked OVer for the remowal of any unsuitable leaf. Processing It is important to the quality of the end product that the newly plucked green leaves should begin the manu facturing process in the freshest possible Condition, so they are taken by truck to the estate factory, some times in particularly steep Country by aerial ropeway. On arrival at the factory the leaves are taken to the upper floors where they are spread om Withering "tats", nylon racks which allow a free Current of air to circulate through them until they lose some of their moisture and go limp. Under Suitable natural conditions this process takes about twenty-four

Page 6 Wel: Irir IHE gee“ kalvis ly wirm n , hours, but particularly in the rainy season, controlled withering is sometimes necessary, using a forced draft of Warm air. In some factories the leaves are placed in long metal troughs and powerful electric fans force warm air through from belloW. This method enables a large crop to be withered in about eight hours. The leaves are then passed through rolling Tlachines. On the ground floor which break up the cell structure and release the natural juices and enzymes which give the tea its characteristic flavour. Another result of the rolling stage is that the lea Wes become twisted. The sticky lumps of leaf from the rollers hawe to be broken up to allow even fermentation. They are fed on to COarse-mesh SieWCS and Wibrated mechanically. The finer leaves come through the sieve at Once and are removed to the Ferthentation Room, the rest go back for more rolling until they reach the desired condition. The next stage is known as "fermentation" although strictly speaking What happens in fact is oxidisation. The leaves are again spread out, this time on tables in a cool, humid atmosphere, which in up to three hours turns them a coppery brown colour through the absorption of oxygen, Finally fermentation is stopped and the leaves are dried by a "firing" process in which trays of leaves move slowly through a hot air chamber. By now the green leaves hawe been reduced to about a quarter their original Volume and hawe turned the familiar black Colour Which We Would quickly recognise, SLLLLLLLLLLT S LklCCLLLk LLLLesSKLLL LL LLLLLLLlLLS L LLLL LLLL LLLuuHLLlLes Grading and Shipping There remains only to sift them through wibrating meshes into the various grades, These grades hawe nothing to do with the quality of the tea, but they are important When it comes to blending a consistent product for sale to the e Weltua | CuStOlmer, The Tail CorTrTer:ia grades so produced are: LEAF GRADES နို်ဇို့ Orange Pekijë (OP) - Y. 斋 (Frings) క్ష్ స్క్రిస్ల్లో క్ష్ ཁ క بیان ཟ Dust (D)

Page 7 Broken Orange Pekoe and the "leaf grades" Orange Pekoe and PekOe, are used for traditional packet tea blends, whereas Fannings and Dusts - the latter being the smallest genuine commercial gradesare mainly used in the ever increasing tea bag market. Tea growing is not unlike Wine growing in that each estate will produce tea in each grade which is peculiar to that locality, and this factor is further compliCated in such Countries as Sri Lanka where the har West lasts all year round and flavour Waries from Orne SeaSO to another. ::ri II - Iiri "Ida: Tea of each grade is Stored ir bin S On the Bstate until Sufficient has been accumulated to make up an "invoice" or consignment. It is then weighed into chests, specially Constructed of plywood With an aluminium foil and paper lining, which will keep the tea dry and free from extranedous tailts until it is required for packing or blending. Over sixty per cent of Ceylon Tea is sold at the Weekly auctions in Colombo which is the largest tea auction Centre in the World. Sri Lanka is the largest exporter of value-added teas in the World. Tea exports from Sri Lanka Consists of tea in bulk form, tea packets and bags (black tea and green tea) instant teas, CTC teas and flavoured and non-flavoured teas. Tasting and Blending It is before the buying and selling at auction, and again when the final product is to be blended for packeting, that the highly experienced tea tasters Come into their OWT), Small samples are drawn from the chests, and from a breW made freshly under ideal Conditions for Cach sample, the expert taster can assess the quality and walue before purchasing and later what other teas will hawe to be bleerded With that consignment to match the standard expected by his firm's loyal tea drinking CustOITTerS, Naturally, the tea taster does not actually drink all the tea he tastes, but he notes the appearance and aroma and then lets a little of the liquor run over his tastebuds as he passes along the array of samples. He must also ensure that his final mix is of the Correct Wolume for the standard packets and tea bags. When the selection is made, teas from a Wariety of estates are mixed just the right amount in a large revolving drum and then freshly packeted by high Speed automatic machines. Tea for the World The Chief characteristics of Ceylon Tearich, Tellow flavour, golden Colour and pleasant natural arolina -ensure its popularity Wherewer tea is drunk. Russia/CIS is the biggest market for Ceylon Tea. Other leading importers are Turkey, Syria, U.A.E., Jordan, U.K., and Japan with smaller quantities going to many other countries in the World. Some Ceylon Tea is LISed in Wel known proprietary brands, but there are many pure Ceylon blends available and it is possible to buy teas from indiwidual growing districts of Sri Lanka, including Smooth, mellow Dirbo Lula from estate:S ower 4,000 feet (1,200 meters) up in the hills, s N rich and distinctive Uwa from the eastern slopes of the central highlands, delicate and fragrant Nuwara Eliya and strong, Coloury Kandy, a mid-Country tea grown around the picturesque old hill tOW, Tea and Health With the growth of the Scientific research Ower the Centuries of tea's popularity, many treatises hawe been Written emphasizing on it's | restorative & Çurative properties. These research studies hawe prowed that tea Con tains powerful antioxidants and health pro

Page 8 moting ingredients OWering the risk of heart disease, strokes and Certain types of CElT1Լ:Eի, It has been revealed that the presence of Caffeine in tea does not produce any unhealthy result due to it's combi nation with tea ployphenols. Tea also plays a significant role in maintaining fluid balance which is crucial for normal body function. According to these studies tea is a good Source of fluoride too, a mineral that strengthens tooth enamel. Making good tea Glazed China and earthenware pots make the best tea, although stainless steel teapots are also good, and useful for canteens and Catering. It is important to rinse out your pot With clean hot water as SOOn as you hawe finished with the brew. Many people maintain that the "tanni" or polyphenol layer which builds up inside a wellused pot adds to the flavour, butif the residue is regularly removed, you will find this will help ensure your tea always tastes fresh. There are wide Wariations in the -, le.: Flie La ir EIII air-lighl i: 2 D'a'', tri:sh ta ler i III | he miris lil PM ke thi: l' ayhan ing water if biçiliriju ligr C:Ely | 3 Always wierm te put * I -ik: Titi papur III Trig ke III, fig the kettir: le the | Lapríl 5 Lil' e the tra 1 brewiretto - Fil I i I It i ii r I i I li: 6 Sfor "he lei ii |he fir1 before O Ciri ir til ir 11 OJ1lls of Chemica | Salts riturally dissolved ir o Lur Irinking water and tea Tlie With tha Siar ble Tod Wil|| Lusually taste D | Litfi: (different il “Sibt" (bri "lar Water areas. People get used to the effect of their local Water On the tea they drink, and choose a blend to suit their preferred taste. Maturally soft water tends ÎC] []fCC!IC{: tr:ã With a brighter, golden Colour, but if your house or place of Work has an artificial Waller Soften er insta||ed. you should always use The Cirect Tails tap to fil | 'Our Kettle, as the Sotter|ng process Lins both the 1 2 3 Ea fra FCE and the Tasta OT 2:, There is nothing to despise in LIsing tea bags. Many good Ceylon blends Eare also available II bags, which are Tiade from Se:cial filter paper and Contain Small particles of tea which infuse quickly and of Course tea bags ire COIWe Ier t0 USG II {easy to dispose of. But if you want a wery Special Cup Of tea, perhaps savouring the Characteristics of a particular regiori like Dimbula, then you will reed to buy a packet of cose leaves arrallow sufficient tirne for the fu flawOur to inft Se. TO 9 SLITE you are not disappointed with a high quality blend remember the larger the leaves the bulkier and lighter, so you rTmay need an extra Spoon - L|. There is no special art in making good tea in a teapot, the only secret is to keep it simple. Always bs i Up fres fl COld Water and do not forget to warm the pot. Use about one tEaspOOTful of leaves per perso politus one for the pot, Or just One bag per perSOrl, Bring the pot to the kettle and pour the boiling Water directly on to the tea. A||CW bjet Ween threeg and five minutes for infusion and stir the brew before pouring - a particularly İTıp ortamt point When using tea bags. it only remains to add Tilk, Sugar or a slice of leTOn to the Cup according to pers Ornal laste to experience the full enjoyment of the "cup that Cheers".