Cey­lon Tea

Travel Bulletin - - FOOD & WINE TRAVEL -

For­merly known as Cey­lon, Sri Lanka is one of the world’s lead­ing pro­duc­ers of tea. The lush moun­tains of the cen­tral high­lands pro­vide the perfect cli­mate for grow­ing the aro­matic leaves. Ar­riv­ing in Nuwara Eliya, one of the is­land’s top tea grow­ing ar­eas, you will be greeted with in­cred­i­ble sights of the lush, panoramic tea plan­ta­tions where you can spot work­ers ex­pertly pluck­ing the leaves by hand. We vis­ited one of the tea pro­cess­ing plants where you can dis­cover the process be­hind mak­ing tea from pick­ing to pack­ag­ing, and sam­ple some of the coun­try’s finest brews. We learn that the loose-leaf teas con­tain the high­est qual­ity in­gre­di­ents while lower grade left­overs re­ferred to as the ‘dust’ are put in­side tea bags. Sri Lanka’s fa­mous black Cey­lon tea with its golden hue and del­i­cate, fra­grant flavour is es­sen­tial to try dur­ing a visit to the re­gion; as is the rare white Cey­lon tea which is har­vested once a year then rolled by hand and dried in the sun. Sip a cup of Cey­lon tea over­look­ing the vi­brant green tea fields of Nuwara Eliya.

Sri Lanka is a true delight for ad­ven­tur­ous food lovers who are open to ex­pe­ri­enc­ing myr­iad bold and ex­cit­ing flavours and tex­tures which will no doubt awaken their senses.

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