the traditional art of
Ceylon has taken tea seriously since 1967, when the first tea shrub was planted here. Ceylon tea placed her on the map, and in recent years, tea has supported the Sri Lankan economy and has become an institution in its own right. Planters, tea pluckers, merchants, brokers, auctioneers, packers, distributors, and all those involved in the tea trade adhere to a stringent code of quality norms to guarantee that Ceylon tea retains its place among tea producing nations. As a result, each box of tea is evaluated and rated to justify its right to use the lion’s emblem.
Though Ceylon is a small island, its diversity in tea is acknowledged and sought for by tea lovers and tea connoisseurs. Ceylon tea is the result of an old skill that has been developed through time. Tea is produced by a single species of plant, and it needs a particular intrinsic aptitude to be able to categorize liquors based on one’s senses.
the skills of the
Tea tasters, like wine tasters, are a highly specialized vocation that takes nearly 5 years of training. It is a skill that can only be acquired by practice, experience, and knowledge. The destiny of the teas is ultimately decided by these experienced tasters. They assess the tea’s quality by taking into account a variety of criteria.
The tea tasters must be able to identify even the most minor differences that an untrained bystander would not recognize. These educated professionals are able to readily pick up the actual essence of the liquors via leaf on leaf, infusion after infusion. Color, scent, touch, and taste are all examples of sensory experiences.