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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 industry.

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 blending.

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 markets.

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.  

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