The
tea sector in Sri Lanka has always been a vital component
of her economy. It is also the country's largest employer
providing employment both directly and indirectly to
over one million people. It also contributes a significant
amount to Government revenue and to the gross domestic
product.
Ceylon
tea from Sri Lanka, acclaimed as the best tea in the
world has its inherent unique characteristics and reputation
running through more
than a century. The influence of climatic conditions
of its plantation imparts to the product a variety of
flavors and aromas, synonymous with quality.
Sri
lanka as the 3rd biggest tea producing country globally,
has a production share of 9% in the international sphere,
and one of the world's leading exporters with a share
of around 19% of the global demand. The total extent
of land under tea cultivation has been assessed at approximately
187,309 hectares.
Sri
Lanka produces tea throughout the year and the growing
areas are mainly concentrated in the central highlands
and southern inland areas of the island. They are broadly
grouped under these headings according to their elevations,
with high growns ranging from 1200 m upwards, medium
growns covering between 600 m to 1200 m. and low growns
from sea level up to 600 m.
High
grown teas from Sri Lanka are reputed for their taste
and aroma. The two 
types
of seasonal tea produced in these areas Dimbula and
Nuwara Eliya are much sought after by blenders in tea
importing countries.
Uva
teas from Eastern Highlands contain unique seasonal
characters and are widely used in many quality blends
particular in west Germany and Japan.
The
medium grown teas provide a thick coloury variety which
are popular in Australia, Europe, Japan and North America.
The
teas produced in low grown areas are mainly popular
in Western Asia, middle Eastern countries and CIS countries.
Most factories in these areas produced what are known
as leafy grade of tea where the tea leaves are well
twisted and can grade into long particles.
Sri
Lanka mainly produced orthodox teas. In the orthodox
process of 
production,
semi dried green shoots are ruptured by rolling achieved
from a rotary movement. The rolling process ruptures
and twists the leaves. When tea leaves are crushed an
oxidation process begins, which is followed by firing
and commonly known black tea is produced.
Sri
Lanka also produces tea by unorthodox method, namely
Cut Tear and Curl(C.T.C). Green tea, Instant tea, Bio
tea, and flavored tea are also produced in Sri Lanka.
