Tag Archive for Sri Lankan Tea

Tea 201 - Origin - Where Tea is Grown

Tea Origin by Percentage (c.o. Wikipedia.org)

Tea Origin by Percentage (c.o. Wikipedia.org)

It would not be a proper lesson on tea without sitting down and discussing the origin of tea.  Where is it grown?  More importantly where can it grow?

Let’s start with tea’s origin.  Where did it originally come from?

Originally its natural form was believed to have originated in China.  The most celebrated of teas come from the area of China known as “The Golden Triangle.” This area is found between the mountains of Huang Shan, Mogan Shan, Qi Shan and Tianmu Shan.

In the country of Taiwan, it is well known for its oolong teas.

India has grown in popularity due its Assam teas (which are grown in the Brahmaputra valley) and Darjeeling teas (which is grown in the ex-British hills of the Himalayas).  Darjeeling teas are known as the “Champagne of teas.”

This also spreads into Nepal.  In their side of the Himalayas, they have their own tea that resembles Darjeeling.

Sri Lanka is the source of the famous and fragrant Ceylon tea.  The principle growing regions of this country are Nuwara Eliya, Dimbula and Uva.

Of course, we can never forget Japan renowned for its green sencha, courser bancha and matcha.

But that’s just the Asian countries.

Tea growing has also made its way to East Africa to the countries of Kenya, Uganda, Burundi, and Tanzania.   These countries have made a dent in the mark by way of making large quantities of black teas.  However, they have not been able to deliver the same quality of Chinese Yunnan or Indian Darjeeling.

But it does not stop there.  Tea growing has also spread to the Americas to the following countries: Argentina, Bolivia, Brazil, Ecuador, Peru, and the good old USA.

Tea has spread all over the world and it will continue to do so as it continues to also grow in popularity.

Pretty cool, no?

Morning Cup #47 - Pure Ceylon Black Tea

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This morning I grabbed a Pure Ceylon Black Tea from Dils Tea/Tea Packs USA from the box.

This Pure Ceylon brews like a malty assam. There's some hint of honey in the aroma and top notes of apricot maybe.

The body and flavor seem a bit mismatched. The maltiness doesn't mesh well with the grittiness of the brew's finish.

What's in your cup?

Morning Cup #45 - Vanilla Black Tea

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A vanilla flavored Sri Lankan black tea steeped into my cup this morning from Mackwoods Tea.

Sometimes vanilla can be a bit strong. Not this case with this brew. I actually think it's a bit too light for my tastes. The aroma is nice and smooth with hints of honey mixed in. The flavor and body are firm, but the vanilla isn't strong enough to subdue to astringency inherent in the Sri Lankan black tea.

What's in your cup?

Morning Cup #43 - Pure Ceylon English Breakfast Tea

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This morning I plucked a Pure Ceylon English Breakfast Tea from Dils Tea/Tea Packs USA from the pile.

I like to think sometimes that if you've had one breakfast tea, you've had them all. That's wrong, and I know it. But it sure seems like it sometimes.

This English Breakfast Tea is prototypical. Made from CTC style black tea which is malty and astringent, this tea could use a little milk and either honey or sugar. The aroma is light and airy as expected, but the body packs a punch throughout the finish.

What's in your cup?

Morning Cup #39 - Pure Ceylon Earl Grey

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In my cup this morning is a Pure Ceylon Earl Grey from Dils Tea/Tea Packs USA.

Earl Grey is difficult to get wrong. The astringency of the black tea is usually fairly average and combines with overtones of oil of bergamot, and orange-like fruit.

This particular Earl Grey isn't as strong as most. I'm not sure whether to rate that as a positive or negative because I'm not sure I'm open minded on it at the moment.

The aroma is clean and crisp enough and provides the expected notes. The flavor is light, only slightly astringent and leaves a citrusy tinge on the tongue in the finish.

What's in your cup?