홍차 from 스리랑카

History

Black tea cultivation began in the 1860s following the collapse of the coffee industry due to disease. British planters introduced tea, and Sri Lanka quickly developed into a leading producer of orthodox black tea, establishing the prestigious "Ceylon Tea" brand.

Production Regions

• Nuwara Eliya: High-elevation teas known for light, floral, and fragrant profiles.
• Uva: Mid to high elevation; produces bold, aromatic teas with a distinct seasonal character.
• Dimbula: High-grown teas with brisk and bright liquors, especially during the dry season.
• Kandy: Lower elevation; produces strong, full-bodied teas.
• Ruhuna: Southern lowlands known for dark, robust teas.
• Sabaragamuwa: Lower elevation with strong, thick-liquor teas.
• Uda Pussellawa: Mid-altitude teas with a mix of Uva and Nuwara Eliya characteristics.

Growing Conditions

• Altitude: Ranges from 600 to 2,000 meters depending on the region.
• Climate: Tropical with monsoon influence; drier in the east, wetter in the southwest.
• Rainfall: 2,000–5,000 mm/year depending on elevation and season.
• Soil: Fertile, acidic red-yellow podzolic soils.

Harvesting Process

• Frequency: Year-round plucking with peak quality during seasonal dry periods.
• Method: Hand-plucking of two leaves and a bud; high labor intensity.
• Processing Type: 100% orthodox black tea.
• Stages: Withering → Rolling → Oxidation → Drying → Grading.

Cultivation Methods

• Estate Model: Large plantations managed by private firms or the government (e.g., RPCs).
• Smallholders: Contribute over 70% of leaf volume; sell green leaf to factories.
• Sustainability: Certified programs in Fairtrade, Rainforest Alliance, and organic growing.

Supply Chain

• Flow: Pluckers → Estate or private factory → Colombo Auction or direct export.
• Domestic Use: Minor share; most production exported.
• Export Formats: Bulk tea, value-added retail packs, and branded products.

Local Logistics

• Auction Hub: Colombo Tea Auction – one of the oldest and most active tea auctions globally.
• Export Ports: Colombo Port is the primary gateway.
• Packaging: Paper sacks, foil-lined cartons, and vacuum packs for premium markets.

Regulations and Certifications

• Oversight: Sri Lanka Tea Board regulates quality and exports.
• Certifications: Mandatory Ceylon Tea Lion Logo for authenticity; ISO, HACCP.
• Traceability: Required for all export shipments.

Quality Standards

• Grades: Multiple leaf grades, including OP, BOP, FBOP, BOPF, and Dust.
• Flavor Profile: Ranges from bright and citrusy to malty and full-bodied.
• Color: Clear, golden-orange to deep red liquors.

Trade Terms

• Exports (2023 est.): Around 250,000 MT of tea, with black tea dominating.
• HS Code: 090240.
• Key Importers: Russia, Iraq, Turkey, Iran, UAE, Japan, and the EU.
• Packaging Types: Bulk sacks, packeted retail tea, and value-added branded boxes.
• Pricing: Premium due to quality and Ceylon Tea branding.

Environmental Impact

• Agrochemicals: Controlled use; shift toward low-input and sustainable practices.
• Erosion Management: Terracing and forest belts help conserve soil on hilly terrain.
• Climate Risk: Drought and erratic monsoons pose challenges to high-grown regions.

Social Impact

• Employment: Over 1 million people directly or indirectly employed in the sector.
• Worker Welfare: Plantation labor is unionized; issues persist around housing and wages.
• Women in Tea: Women make up the majority of tea pluckers and processing workers.

Uses

• Premium Blends: Used by global brands in premium loose-leaf and bagged blends.
• Retail Brands: Exported under local brands like Dilmah, Mlesna, and Akbar.
• Flavor Base: Acts as the base for flavored teas (Earl Grey, chai) due to its brightness.