The production process of Sri Lankan black tea is very similar to the steps of making black tea in China. The difference is that Ceylon black tea is often shown as broken tea. After drying, the tea leaves need to be sieved layer by layer to screen out broken leaves of different sizes.

After visiting the tea factory, I came to the tea tasting area. There are two kinds of tea cups on the table, one is similar to a mug, but there is also an inverted cup lid on the cup, and the lid is filled with various types of tea leaves. The other tea cup is a little shorter, which corresponds to the mug, and contains the corresponding deep and shallow tea soup.

Scoop a spoonful of tea into a cup and drink it in one breath. This is particularly like stuffing the strong wine in one sip. Tea tasters believe that such a step is essential, and it can quickly fill the tea and give people the first impression - and the first impression is often the most accurate.

Other methods of cooking are somewhat similar to those of Kung Fu tea. Smell the smell and sip it in small mouthfuls to let the tea stay or roll in the mouth and feel its fragrance and taste.

The champagne growing in 6,000 feet of tea has a fresh taste, long aftertaste like a gurgling stream, and a lively and pleasant taste. It has a scent of herbs and citrus, and the tea is soft, and the slightly spicy taste is like the crispness given by champagne by champagne...

According to the growth height, Sri Lankan tea is divided into high, medium and low-land tea. The higher the altitude, the clearer and transparent the tea body, the richer the aroma, and the lower the altitude, the more mellow the taste. However, it is perfect for desserts such as Black Forest Cake.

Sri Lanka’s tea is especially rich in terrain on a small island, with different altitudes and climates in different regions, which has nurtured a very diverse tea product, and tea can be produced throughout the year.

However, few people use a rigorous system to explore the origin, tea varieties, tea makers, weather when picking, and use gorgeous words to describe its aroma, taste, taste, and products on the market rarely refine this diversity.

You should know that any variable will cause the taste of tea to be different. It rained yesterday, and the tea picked the next day will taste different from the sunny day. How wonderful it is.

Among the basic Sri Lankan tea classification methods, there are also those divided by production. Galle is also one of the six major tea areas. The tea here has a strong taste and is very popular among Middle Easterners. However, most tourists will order a famous black tea from the middle and high altitude production area of ​​Wuwa. The tea is orange-red and bright, with a stimulating taste, revealing the aroma of mint and lily of the valley, and its bitterness is sweet.

If you want to be curious, you can order the white tea produced by Handu Nu Gouda Manor. The main products in Sri Lanka are naturally black tea, but some green tea and white tea are also produced.

The white tea produced here is called silver needles, which is very rare. Handu Nugoda Manor is half an hour away from Galle, and I happened to visit there that day. Compared to the tea garden, it is more like a botanical garden, from rubber trees, cinnamon, pepper to tea, its owner, Malingahmanganatne, is happy to use the symbiotic relationship between plants.

In Sri Lanka, it is easy to feel a sense of time and space disorder. A rolling machine over a hundred years old can still work normally; an internal combustion engine more than half a century ago also pulled a train to cross mountains and hills. Time sometimes stops here, and sometimes is also impacted.

In the 1950s, when the British began to develop Africa as a tea planting area, the demand for tea bags increased, and many Sri Lankan tea factories began to use the CTC tea crushing technology. After the tea wither, they directly chopped the tea to produce crushed tea for tea bags faster.
Chapter completed!