How do you make pure Ceylon tea?

by Roger Brendon An avid tea drinker, passionate traveller

Ceylon tea is a popular beverage all over the world. Many people who live in different parts of the globe love the exquisite taste and texture that is characteristic of a cup of Ceylon tea. Not many people are aware of the process that is involved in manufacturing tea. The article below aims to shed some light on this topic.

Ceylon tea is grown primarily in the central highlands of the country. The tea leaves are plucked by hand to ensure the best quality leaves are plucked. This helps to enhance the quality and character of Ceylon tea without a doubt. The estate workers labour often under very harsh conditions to bring to the factories their sacks of tea leaves. Brands like Dilmah Pure Ceylon Tea take pride in the fact that they preserve and enhance the quality of larger environment involved in the tea cultivation. You can obtain more useful information about tea manufacturing processes which are essentially green and earth friendly, online.

The tea leaves which are thus taken to the factory are first withered. The process is a fairly simple one. The leaves are spread out on tables or trays and are left to dry. This prepares the leaves for the rolling process which follows.

In the rolling process, machinery is introduced. The withered tea leaves are rolled using these machines in order to break the cells in the leaves. This helps the juices and the essence of the leaves to be released. Oxidization is also enhanced throughout this process as the leaves are exposed to the air.

The next step in the tea manufacturing process is oxidation, which is also known as fermentation. This process actually starts during the rolling phase. This helps the colour of the tea leaves to turn from green to reddish brown and then finally, to black.

Firing is the final phase of the tea manufacturing process. Using a drying chamber, the tea leaves are slowly dried or fired. The processed tea leaves are then stored.