"Light Teas" of Sri Lanka

Despite its diminutive size Sri Lanka manages to produce an astounding variety of teas. The black-leafed, deep coloured, thick, malty low country teas that are the backbone of blends in every country from Iran to Libya are produced less than 50 miles away from the light, bright high grown teas of Nuwara Eliya much valued by the Japanese and Germans.

What the tea trade call "light-bright teas" are grown on the slopes of Mt Pidurutagala, the island’s highest mountain, these teas are given virtually no oxidation time which makes for a distinctive rawness in the finished product. The taste is incredibly fresh and brisk, a product of the slow growth associated with the altitude coupled with minimal oxidation time ensuring that the teas retain as much of the character and flavour of the original green leaf as is possible. Mango and other tropical fruit aromas are clear on the infusions, and (without milk) the tea is astonishingly refreshing.

The way to consume Ceylon tea like a local is with a chunk of jaggery. Jaggery is an intensely sweet, solid block of sugars derived from the reduction of coconut. It has the consistency of Kendal Mint Cake and a sugary-fudgey character that makes it an ideal accompaniment to the intensely thick, strong, smaller-leafed teas favoured by the local market. Without jaggery, these teas would be a real trial to drink but much like the consumption of a sweet chestnut in Japan alongside the steamed green tea, the sugars counteract the strength and bitterness of the tea and ensure an energy boost to keep the drinker going until lunchtime.

Some Information And Tips About Teapots And Teacups

Some questions have been asked about why is the shape of a teapot different from a coffee pot and how does a teacup differ from a coffee cup.

The teapot is designed with a lower rounded body to allow the tea leaves the proper room to expand, some call it the 'dance' of tea leaves, during the infusion process. The lower placement of the spout on the vessel allows for the tea to be poured without interfering with the leaves.

And when hosting an Afternoon tea session, the tradition is to place the teapot such that the spout faces the hostess or pourer.

A teacup is designed to hold 6 ounces of tea, about 3 1/2" in diameter and 2" to 2 1/2" in height, whereas a coffee mug holds 8 to 10 ounces. A teacup is shallow and wider than a coffee mug or cup, giving the beverage a chance to temper before drinking.