ABOUT SRI LANKA TEA
Tea � Camelia Sinensis � was introduced into Sri Lanka, then Ceylon, by
James Taylor, a Scottish Planter in 1867. This happy event saw the
Island’s economy enter a new phase, following the collapse of the coffee
The export of tea continued to be the Country’s leading export earner
for over a century. Although recently overtaken by garments and
expatriate earnings, tea continues to be synonymous with Sri Lanka. Row
upon of row of carefully pruned, green tea bushes, among mist covered
hills remains an unfailing attraction for visitors
Teas grown in Sri Lanka are divided into six distinct regions:
Nuwara Eliya � Grown at elevations of over 6000 ft these teas are
renowned the world over for their exquisite flavour and aroma. The brew
is light and is delicious with a dash of lemon or lime.
Dimbula � Teas from this region of between 5000 and 6000 feet are rich
in colour and maintain a typical ‘high-grown� flavour and aroma
Uva � From the eastern slopes of the central hills these teas are medium
bodied with a special flavour that makes them widely sought after for
Ude Pussellawa - Produced in climes similar to those of Uva, the teas of
this area are medium-bodied and have a characteristic rosy flavour.
Kandy � Planted at elevations of between 2000 and 4000 feet, Kandy teas
are fairly strong with a coloury brew, making these teas the choice of
those who like a strong yet refreshing drink.
Ruhuna � The Ruhuna region contains tea plantations from rain forest
upto the South-West Coast. The region produces teas with a variety of
thick, strong brews that are extremely popular in Middle-Eastern
Traditional Manufacturing :
Today what you usually get in a tea manufactured by the "fast process"
or shortcut method, known as CTC (Cut, Tear and Curl) which helps to
make poor teas taste stronger, However, at Fortunes Teas, all of our
Ceylon Teas are manufactured by the Traditional Method which fully
brings out the superior qualities of these exceptional teas, Immediately
after harvesting our tea leaves are manufactured into the very finest
Ceylon orange pekoe fannings by the time honored process of:
Step 1 WITHERING�. To reduce the water content of the leaves and
prepare them for rolling.
Step 2 ROLLING�. When pressure is applied to the leaves to
release the essential juices.
Step 3 FERMENTING�. When the rolled leaves are allowed to oxidize
in their own juices.
Step 4 FIRING�. To stop the fermentation process and lock-in the
flavor until the leaves are brewed.
Step 5 SIFTING�. The final step when the leaves are sorted into
different grades by their size.
Traditional manufacturing requires time, labor and great care under a
watchful eye, it's a "slow process", but the results are impressive and
to be savored�. As you enjoy your cup of Fortunes Teas.