1. Cumulative discount card

In the network of stores of oriental goods "ASHANTI COMPANY" you can get accumulative discount card, which will allow you to get a discount of up to 5% in our online store or any retail store!

How to get a cumulative discount card?

Just make a purchase in our online store or in any of the retail stores for more than 2,000 rubles. If you made an order via the Internet, we will attach a discount card to your order. If you made a purchase in a retail store, we will issue a discount card immediately.

To obtain a cumulative discount card, you need to fill out a form!

How to use an accumulative discount card?

When buying from any retail store, simply hand over your discount card to the retailer.

When buying from an online store, just enter in the "Checkout" box six-digit number of your discount card(indicated on the face of the card in the lower left corner). If you are registered on our website, then link the discount card to your account in the section "My discount card" in your personal account. In this case, the discount will be credited to you automatically with every online order.

What are the advantages of a cumulative discount card?

All purchases made by you in our online store or retail stores are summed up.

With the amount of purchases from:

2.000 rubles discount - 1%

5.000 rubles discount - 2%

10.000 rubles discount - 3%

20.000 rubles discount - 4%

30.000 rubles discount - 5%

Attention! Discounts are not cumulative!

Many users want to leave reviews about us or our product. We are very grateful to you for this, because your opinion about any product presented on our website will help other buyers to make the right choice. And the more such reviews you leave, the more discount you can get on further purchases in our store.

How can I get points?

• * Writing one review on the purchased product on the site without a photo \ with a photo - 30 points (30 rubles) \ 60 points (60 rubles);
• * Writing a review about a product purchased from us with a mention of the store of oriental goods "Ashanti" on a third-party resource and a link to the site www.site - 100 points (100 rubles);
• * Writing a review about the work of the store of oriental goods "Ashanti" on a third-party resource and a link to the site www.site - 150 points (150 rubles);

How can I spend points?

The points you accumulate are used as a discount when placing an order or purchasing in any of our stores. You can view the number of points at any time in your personal account. The number of points you want to spend is entered at checkout. If you want to use points when buying in a store, just inform the seller your four-digit account ID(you can see it in the upper left corner of the screen after registering on the site) and the seller will give you a discount for the corresponding amount.

1 p. = 1 point

Attention!

Points are awarded only registered users. The order can be paid in points for no more than 50%.

2. 2. To receive points for a written review, after posting it, you will need to write to us by e-mail [email protected] site marked "Review of Ashaindia". The letter must include a link to your review, order number or receipt number and the date of purchase in our store (the order must contain the goods that are used in the review).

3. If it was an online order, then the points will be credited to the account of the user who made the order. If it was a purchase in a store, then please indicate the four-digit ID of your account, to which the points will be credited.

4. Points are credited within 3 working days from the date of receipt of the application for the accrual of points.

5. You get bonuses only for unique reviews. This review should be posted only on 1 resource.

6. It is also possible an additional reward from the administration for interesting, vivid and detailed reviews with photos, which will be approved by many users of a particular resource where the review is posted.

7. It may be denied the accrual of points for the review, while the administration must give an answer and indicate the reasons why this or that review did not pass the check.

8. Feedback on the work of the store can be posted only on one resource for each unique order (purchase). If you post several similar reviews on different resources, then the administration of these sites will delete them :(

We are always glad to your every feedback on the work of our store of oriental goods Asha or products purchased from us. After all, the opinion of our dear customer is the main value, thanks to which we can develop, improve our work and become only better day by day! :)

3. Discount when buying from 4.000 rubles

And, perhaps the easiest way to save money with us :)! Just make a purchase from 4,000 rubles in any of our retail stores and get a 5% discount on your entire purchase, or place an order online and get free home delivery! :)

Dear friends! Remember that making purchases in the network of stores of oriental goods "ASHANTI COMPANY" you not only get selected and high-quality goods from the best manufacturers, but also save your money!

4. How to get a promo code

The network of stores of Indian goods "Ashanti" gives our regular customers additional discounts. Just indicate your e-mail when placing an order and, perhaps, you will become the owner of the promo code! When the four-digit code comes to your e-mail, just enter it in the special field when placing an order or inform the seller in the store for an additional discount!

The history of Ceylon tea is not as long and colorful as, for example, Chinese. Today this small island has a significant share of tea exports in the world market - more than 10%. The product from Sri Lanka is purchased in 145 countries of the world, and in Russia it is treated with special love.

A bit of history

The island of Ceylon, now Sri Lanka, specialized in the cultivation and export of coffee until the middle of the 19th century, until a serious epidemic destroyed the bulk of the coffee plantations. Then they were liquidated, and a trial batch was planted in their place. The first harvests of large leaf Ceylon tea hit the tastes of London experts, and the number of tea farms began to grow.

Plantations in the highlands of Sri Lanka

The pioneer in this area was the Briton James Taylor, and another well-known tea producer, Thomas Lipton, who began to pack the product and sell it on the market for individual use. Today, more than 120,000 hectares of land are occupied by tea plantations on the island, and there are several dozen varieties of tea produced on them. The Ceylon product in the world market has the following distinctive features:

• high fortress;
• intense color;
• multifaceted sweetish aftertaste with light astringency;
• long shelf life.

Long tea is very popular in Ceylon. It was he who was known to every inhabitant of the former USSR. This is a premium product, consisting of tea buds and the youngest leaves with fluff cilia.

Regions, varieties and production features

Sri Lanka specializes in the production of black tea, green is not popular here. Here the technology of fermentation and drying was brought to the highest level. Surprisingly, the island's climate allows harvesting all year round. The tea leaf is collected only by women, as it is believed that their thin fingers are not capable of damaging the young and delicate shoot.

Early tea picking

Tea on the island is grown in the plains, in the foothills and in the highlands. The best black tea is obtained in the Nuwara Eliya region. The plantations are located at an altitude of 2 thousand meters above sea level. Tea bushes alternate with cypresses, eucalyptus alleys and wild mint lawns, which leaves a special imprint on the aroma of the future drink.

The tea grown in the region is called Golden, or golden, which reflects the essence of the product. Its infusion is light, which is also called amber, the taste is delicate, soft, with a slight astringency, a delicate bouquet of aromas. This is a top quality product, which is also called Ceylon champagne.

The Uda Pussellava region is located at an altitude of 1800 meters above sea level. It also produces a high-quality large-leaf product, characterized by medium strength with a delicate taste and astringency.

Dimbula is another region that produces an elite product. Located at an altitude of 1500-1650 meters above sea level. Due to the high humidity and lower temperatures, the tea leaf here gives an infusion of medium strength with bright tea notes in the taste and a delicate aftertaste.

In the regions of Uva, Rahuna and Kandy, varieties of tea are grown, which are later used for blending and aromatization. In the south of the island, the world's strongest black tea is grown on the Rahuna plantations. The peculiarities of the soil in this area make the leaves of the tea bush a very dark rich color, which after fermentation turns black. The color of the infusion turns out to be very deep, and pleasant floral notes can be caught in the taste.

In the production of tea, a fresh leaf goes through several stages of processing before becoming the product that everyone is used to seeing in their own cup. The collection of leaves begins in the early morning, until the heat of the afternoon sets in. It is customary to collect young shoots with two young leaves and unblown buds.

Tea from older leaves becomes less aromatic, has a pronounced astringency, and has a rough structure.

After harvesting, the leaf is wilted so that it dries slightly in the conditions of circulating warm air and the primary fermentation process begins. Then it is rolled up and subjected to final fermentation, also at elevated temperatures. The final stage is drying, in which the leaf acquires its final dark color and characteristic aroma.

Classification of Ceylon baikh and the advantages of large leaf

Baikh Ceylon product is understood as tea made from the top two leaves and buds. This is a premium product with a pleasant taste, color and aroma. When it comes to large-leaf tea, this means that the purchased product contains whole twisted leaves collected from young shoots with the inclusion of tips. The packaging of such a product must be labeled "Orange Peko".

Sometimes large-leaf tea is sold of average quality, it also includes tips, but the leaves in it are not the youngest, but the third and even the fourth on the shoot. The packaging of such tea should be marked "Peko", which means a product of lower quality.

The benefits of large leaf tea are:

• high taste qualities achieved by an integral structure in which all aromatic components are sealed;
• much greater benefit to humans due to the fact that all vitamins, micro- and macroelements, as well as tonic alkaloids are preserved in an intact leaf;
• The absence of particles of small fractions in large-leaf tea gives a transparent and beautiful color of the infusion, which is appreciated by gourmets as highly as its rich taste.

Such tea invigorates well, improves metabolism, promotes weight loss, improves the functioning of the cardiovascular system, and has a rejuvenating effect. It must be brewed with hot water, the temperature of which is not higher than 95 degrees, infused for no more than 5 minutes and drunk without sugar in order to feel the versatility of taste and aroma.

Rating of Ceylon tea in the Russian market

Russia and the CIS countries buy about 50 tons of tea in Sri Lanka, so its diversity on the market is very large. Below is a list of the very best products, compiled by tea experts.
1. Matre de The Noir Ceylon with tips.

2. Ahmad Ceylon Tea High Mountain

Diets and healthy eating 05.11.2018

Dear readers, every day we feel the onset of autumn coolness. Autumn is an amazing time, which this year has delighted us for a very long time with its magical warmth, subtle aromas of falling asleep nature and the gentle rays of the autumn sun.

Today on my blog I again invite you to plunge into the mysterious world of tea, because cold weather is coming and it's time for all of us to replenish our home collection with delicious tea varieties.

And, according to our good tradition, I invited true connoisseurs of tea - my wonderful friends and real "tea" gurus from the Valley of Tea online store, who will share with us the secrets and secrets of one of the most popular types of tea - Ceylon tea.

So, my dears, I suggest you brew a cup of your favorite drink, sit back in a cozy armchair, and go on an exciting journey to the island of Ceylon (Sri Lanka), where the largest tea plantations are located, where aromatic Ceylon tea grows. I give the floor to the tea experts.

Hello dear readers! We are glad to welcome you again to the blog of Irina Zaitseva, and today we want to tell you about Ceylon tea - a drink that will not leave indifferent any tea lover.

Ceylon tea from Sri Lanka

Ceylon tea began to gain its fame in the 19th century, thanks to the British, who created extensive tea plantations on the island. Today this drink is called tea from Sri Lanka (the current name of the island of Ceylon) and is supplied to 145 countries of the world. In world tea exports, Ceylon tea occupies an honorable third place after China and India.

Tea plantations in Sri Lanka are located in ecologically clean mountainous areas, so this drink is highly valued for the absence of toxic substances and carcinogens in it. It is noteworthy that every fifth inhabitant of the island of Sri Lanka is engaged in the production of tea.

Today, in Sri Lanka, mainly black tea of ​​various varieties is produced. Every year, Sri Lanka exports about 300 million kilograms of tea, which is in demand all over the world.

And now, dear readers, we will tell you about the technology for the production of Ceylon tea, which consists of several stages.

Traditionally, this work is done by women. To produce a fragrant drink, they manually collect only a couple of top leaves and a bud from the tea bushes. This process is repeated at intervals of 8-10 days.

Withering

As soon as the tea leaves are delivered to the factory, they are laid out on the shelves of special racks, where the air circulates well. In rainy weather, factories operate air conditioners, supplying warm air that helps to avoid the puffing of leaves.

Twisting

After withering, the tea leaves are sent to special installations where they are curled.

In order for black Ceylon tea to have a rich aroma and original taste, tea leaves undergo fermentation (oxidation). To do this, they are again placed on the shelves and create a special atmosphere in which the leaves acquire a rich brown hue.

Drying

The final stage of tea production is the drying of the leaves. For this, the leaves are passed through a special chamber with hot air, during which their size is reduced by about ¼ part. After drying, the leaves become the usual black color.

After completing the entire process, the tea leaves are sorted. Whole tea leaves are used to obtain elite teas, while broken tea leaves and tea dust are used to make tea bags.

This is how the technology for the production of Ceylon tea looks like, the taste of which, for sure, is already familiar to many of you. And if you are still a beginner in our today's "Ceylon" theme, we bring to your attention a description of the most popular varieties of this drink, which will surprise you with depth and versatility.

Ceylon tea varieties

As a rule, Ceylon large-leaf tea is produced in Sri Lanka, which is famous for its unique taste and rich aromas.

Dear readers, if there is not a single package of Ceylon tea in your tea collection yet, we suggest you start acquaintance with the most popular varieties of this drink, which have successfully gained worldwide popularity.

Tea, which is produced in the province of Nuwara Eliya, is called "Ceylon champagne" for a reason. This variety is considered one of the most valuable, because the plantations are located at an altitude of more than 2000 m above sea level, where tea leaves absorb the purest mountain air and pairs of conifers and shrubs.

The variety is distinguished by a pronounced brown color of the finished infusion, a bright aroma and a velvety taste. This drink is especially popular in Japan and European countries.

For the preparation of Nuwara Eliya tea, only selected tea leaves are used, which are very carefully processed. It is noteworthy that for this variety, only two upper leaves are selected, without a bud. This feature of selection could not but affect the original taste of the drink, which leaves a pleasant aftertaste after tea drinking.

Kandy is a large-leaf Ceylon black tea, usually rolled. It is grown in the province of the same name. Kandy is located in the northern part of the foot of Pidurutalagala Mountain. The plantations are also located at high altitudes above sea level. To create this drink, only the youngest leaves are selected (maximum two weeks).

If you prefer to drink strong black tea, Kandy is exactly what you need. The finished drink has a rich brown-amber hue and rich taste, with light notes of astringency.

We recommend drinking Ceylon black long tea Kandy in the morning: the refreshing taste of the drink perfectly invigorates and gives a charge of vivacity and energy for the whole day. Kandy tea sounds great in its pure form, but we strongly advise you to try this thick and aromatic drink with milk. The amazing combination of milk and tea makes its taste softer and more pleasant.

Dimbula

This tea is also included in the top of the elite Ceylon drinks. During the summer, the Dimbula area experiences the monsoon season, so the collection of tea leaves is carried out exclusively in January and February. Dimbula is a Ceylon long tea, which also grows high in the mountains.

Dimbul tea leaves have a unique aroma and refreshing rich taste. This variety is characterized by long, sinewy leaves, which, during the brewing process, reveal amazing flavor notes. Dimbula is commonly used for blends.

If you want to order Dimbul's Ceylon tea, we advise you to try several brewing options by changing the infusion time. So, you can get tea of ​​different strengths with different tastes.

Ruhuna

Black Ceylon tea, grown in the southeast of the island. Plantations in Ruhuna province are located slightly lower (at 700 m above sea level) than in previous areas of Sri Lanka.

On the photo is the tea "Paradise Island".

Ruhuna has a hot climate and unique soil conditions. Thanks to this, tea leaves are saturated with useful substances and open when brewed with a light aroma with floral notes.

Dear readers, we draw your attention to the fact that Ruhuna tea is considered one of the strongest teas in the world, so this drink is ideal for lovers of tea with a rich taste and pronounced astringency.

In addition, Ruhuna tea is recognized as the most useful variety of Ceylon tea: regular consumption of the drink reduces the likelihood of a heart attack and lowers blood cholesterol levels.

Such tea differs markedly from small-leaved tea in taste and appearance.

In the photo tea "Secrets of Sri Lanka".

A drink brewed from large tea leaves has the following features:

• multifaceted taste, which can be obtained due to the integrity of the structure of tea leaves;
• maximum benefit of the ready-made drink due to the fact that tea leaves are less processed and retain all vitamins and nutrients;
• takes longer and is not as strong as tea with small leaves.

Large leaf Ceylon tea is suitable for those who want a more delicate taste. It is also preferable to drink it without milk or cream, as this will "clog" the taste of the drink itself.

Which tea is better: Indian or Ceylon?

It is rather difficult to answer this question, because real Indian and real Ceylon tea are always aromatic drinks of standard quality.

In Soviet times, Indian tea was considered the best tea, because India has a larger annual export of tea products than Sri Lanka. In fact, the quality of Indian and Ceylon tea is about the same - the main selection parameter is the taste of the drink.

Indian teas have a milder taste and are less strong than Ceylon teas. Classic Ceylon tea is a rather strong and tart drink that is looking for its connoisseur.

As for the variety of tea varieties, the varieties of Indian teas have more tangible taste and appearance differences than the Ceylon ones. This is due to the fact that almost all the provinces of Ceylon have the same climatic conditions.

However, if you like strong tea that tones well, gives you vivacity and energy, Ceylon tea will suit you perfectly.

To make the drink rich, tasty and aromatic, take a teapot, rinse it with boiling water and let it dry. Put the tea leaves on the bottom of the dish (at the rate of 1 tsp for 1 person + 1 spoon for the kettle) and fill it with hot water (the water temperature should not exceed 95 degrees). It is better not to bring water to a boil.

The brewing time can vary from 2 to 5 minutes, depending on which strength you prefer. We do not recommend brewing for longer, as the drink may become too strong and bitter.

Before pouring the tea into the cups, gently stir the infusion in the teapot, let the tea leaves sink to the bottom - everything can be poured.

Ceylon tea is very suitable for drinking tea with milk. By the way, the British are very fond of drinking it that way! If you want to taste the same, it is best to pour the milk into a cup before pouring the tea. It is best to warm milk or cream.

Enjoy your tea!

Tea is a drink that is used in countries around the world. It is grown and produced in several countries, one of which is Sri Lanka (the island of Ceylon). Every year the CIS countries and Russia buy about 50 thousand tons of tea products in Ceylon alone. Ceylon tea was appreciated by tea experts, it is believed that it has long surpassed the Indian varieties from which it was derived. Those who have not yet become an admirer of this drink should get to know it better, learn about its history.

At the beginning of the 19th century, coffee was grown in Ceylon, but at one point the coffee plantations were struck by a fungal disease, the crop died, this led to a decline in production. It was at this time that the Scotsman James Taylor began to plant tea. His tea plantation was only 77 sq. meters, but it was soon expanded. Taylor opened a tea factory. In 1873, the first batch of Ceylon tea was produced. Many people liked Ceylon tea, its sales increased, it began to be supplied to European countries.

In Sri Lanka, a Tea Chamber was opened, which is still working. She is in charge of overseeing the production of tea. 1965 can be called a turning point, it was officially recognized all over the world. Nowadays, it is difficult to imagine what would have happened if there were no Ceylon tea. Tea production in Sri Lanka continues to flourish, delighting connoisseurs of the drink with its taste and aroma.

Types of Ceylon tea

Black tea is the main type of tea produced in Ceylon. It has a dark, thick infusion and a tart taste. The drink has invigorating and tonic properties. Black tea is divided into types according to growing conditions. grown on several plantations:

• Ruhuna. It is the strongest tea grown on the island. Due to the peculiarities of the local soil, the tea leaves are of a special black color, and the infusion turns out to be dark, with a tart taste.
• Kandy. This variety will appeal to those who like strong tea varieties. From the tea bushes that are grown here, a delicious drink is obtained with a bright saturated color.
• Uva. Most often, tea from this plantation is included in blends. It always tastes differently depending on the composition.
• Dimbula. This tea has a rich taste. The infusion can be of medium strength or rich.
• Uda Pussellava. A drink from this medium strength plantation.
• Nuwara Eliya. At an altitude of more than 2000 meters, the Nuwara Eliya plantation is located, which is grown there, which is popular with tea gourmets. The drink has a mild taste, light color, and low viscosity. The taste of the finished drink is influenced by the presence of wild mint and a large number of eucalyptus trees on the plantations.

Elite varieties of tea are harvested only by hand. Pickers pinch a bud with two adjacent leaves. Professional pickers can harvest up to 20 kilograms of tea leaves per day. This is a lot considering that the tea is carefully selected. After harvesting, the tea leaves are sorted out and processed. Processing of raw materials includes: drying, fermentation, roasting and packaging of products.

Popular varieties of Ceylon tea

Only whole, large leaves are used for its production. They curl up into balls. After brewing, each ball opens, the leaves take their original shape. It takes more time to make a drink from large leaf tea. But it is worth it, because the tea will turn out with a bright taste, special astringency. The cost of this variety is significantly higher than the cost of other types of tea.

In the homeland of the drink, it is called Bai Hoa because of the presence of small cilia on the tea leaves. In Russia, this black Ceylon tea is known to everyone as long tea. It is worth remembering that not every tea can be called baikhov. In finished form, real tea has small tea leaves. This variety contains a large number of useful substances: phosphorus, calcium, magnesium, potassium.

Baykhov tea has a very dark infusion. If the tea turns out to be light, the tea leaves have not been properly processed, or you have purchased a fake. Real tea has black leaves, completely rolled up.

Turquoise tea from Ceylon. To obtain this amazing drink, tea leaves are withered in a special way. This variety is at an intermediate value in the line of main teas. It has the ability to improve metabolism and burn excess fat.

Green tea. Sri Lanka is famous for its black tea, but green is grown only on one plantation, Uva. Its aroma cannot be compared to traditional Chinese green teas. Malt and nutty flavors are pronounced in this drink.

White tea. The variety is appreciated all over the world, it is called the drink of immortality, because it has useful properties that are not inherent in other varieties. It is practically not transported to other countries, since it is very little stored and does not tolerate transportation well. It meets twice a year. It is customary to drink it in the morning in order to recharge with useful substances for the whole day. The drink is used for pain in the heart, toothache, oncology. White tea has a healing effect and can prevent tumors.

Application of Ceylon tea

Ceylon tea has many beneficial properties, after regular consumption of the drink it can prevent various diseases:

• Tea is a low-calorie product, it can be used for diets, provided that sugar and cream are not added to the tea.
• Improves immunity, prevents the development of various viruses. It is recommended to drink the drink in the off-season, this helps prevent the development of colds, reduce the risk of getting the flu.
• Regular consumption of the drink will help prevent atherosclerosis. But you should not abuse the drink.
• It has a beneficial effect on the nervous system. The drink helps to eliminate anxiety, calm down. But do not forget that a large amount of tea can cause the opposite effect, lead to insomnia, nervous irritability.
• Enhances sexual function.
• Prevents early aging.
• Tea has a tonic and invigorating effect.
• Stimulates the work of the brain.
• Helps cleanse the body of toxins. The drink improves metabolic processes, improves the functioning of the digestive tract, and promotes weight loss.
• Prevents thrombophlebitis from developing.
• Eliminates kidney sand, preventing urolithiasis.

Ceylon tea brands

A lion with a sword is the only symbol that says that tea was grown and produced according to all the rules on the island. Sri Lanka. This is a quality mark and is placed on all tea packages on the island. Foreign manufacturers cannot put such a mark on their tea packages.

The most popular brands of tea:

Orange Pekoe. Differs in a fruity taste, has large thin leaves.

Broken Orange Pekoe. Medium leaf tea, it will appeal to lovers of aromatic and strong drink.

Broken Orange Pekoe Fannings. It can replace coffee because it is the strongest of all brands.

Flowery Orange Pekoe. Tea of ​​pleasant taste, with unusual sweetness. It features a golden tip on the leaves.

Flowery Pekoe. It has a strong infusion and balanced taste.

Rules for making Ceylon tea

It is not enough to purchase quality Ceylon tea; it must be prepared correctly. In order for everything to go well, you need to adhere to some rules:

1. Use filtered or soft water.
2. Do not re-use boiled water. You need to wait until the water starts to boil and remove from the heat. Wait a couple of minutes and brew the tea leaves.
3. Tea is brewed in the following proportion: for each cup of tea, take 1 teaspoon of tea leaves. For strength, add another spoon to the teapot.
4. The teapot is poured over with boiling water before adding the tea leaves.
5. It takes 3-5 minutes to prepare a drink.
6. The tea leaves must be stored in a hermetically sealed container so that the aroma does not disappear and its taste is not lost.

Margarita

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Ceylon large leaf tea is very popular all over the world. Every morning we enjoy a delicious and aromatic drink. The main supplier of tea products is Sri Lanka, namely the island of Ceylon, which produces about fifty thousand tons of tea per year. The Ceylon variety is very much appreciated, due to its characteristics it is considered even better than Indian tea.

How Ceylon tea appeared

India and China are now the main tea producers, followed by Sri Lanka. Once upon a time coffee was grown in Ceylon, but it so happened that all the trees died due to illness. The island was then considered a colony of the British, who decided to plant tea bushes. The favorable climate and the surrounding mountains have created favorable conditions for the growth of tea trees. They are located at an altitude of about two thousand meters above sea level.

Since then, real Ceylon tea has been grown in the regions of Dimbula, Nuwara Eliya, Uva and others. The prevailing clean air is ideal for the growth of elite shrubs.

In other provinces, bushes are also cultivated, but this product is second-rate, which is added to the mixture to other refined mixtures.

Features of Ceylon teas

Ceylon tea is made from bushes whose plantations are over four thousand feet high. Mainly black varieties are produced here. Tea leaves are harvested all year round. Those collected from February to March and from August to September are considered valuable.

Several trading companies produce blends of teas. Good mixed varieties are brownish-red in color and have a delicate flavor.

Each tea in Sri Lanka that grows in a particular province has its own characteristic flavor characteristics. Leaves growing up to two thousand feet have low aroma and taste, so they are mainly added to various mixtures.

The product harvested from bushes that are between two and three thousand feet is highly prized and considered to be of the highest quality. It is the best Ceylon tea, the finished drink has a strong taste and a beautiful amber hue.

The best teas in Sri Lanka

In each province there are plantations that have certain properties. There are tea regions that are famous for certain varieties:

Nuwara Eliya

The tea grown in this area is called "Champagne Splash". The bushes are harvested throughout the year, the highest quality product is the one harvested from January to February. The varieties from this province have a pronounced taste and pleasant aroma. It is good to add milk to the brewed infusion.

Dimbula

In this region, as in the previous monsoon season, crops are not harvested. Therefore, the best quality leaves are considered to be those harvested between January and the end of February. Drinks from this region have a strong aroma. The leaves are long and fleshy, the brewed infusion has an unusual oak flavor.

Halle

The plantations are located in the south of Ceylon. The beautiful, medium-sized leaves make it possible to make flower tea, which after brewing has a bright yellow color and a delicate pleasant taste.

Ratnapura

Ceylon lowland teas are produced in this area. Long leaves are usually added to mixes. The finished drink has a pleasant mild taste and sweet aroma; it can be prepared with the addition of milk.

Uva

Tea bushes are found in the eastern part of the central mountains. The most famous tea is made in this area. The collection of exquisite varieties occurs in the summer, they are characterized by a delicate taste and aroma. The prepared drink has a dark red hue.

Ceylon also produces green and. The cost of white varieties is very high, while green varieties are inferior in quality.

The benefits of black Ceylon tea

The leaves have a rich composition, they contain vitamins: B, A, C, K and P, as well as trace elements such as fluorine, potassium, phosphorus and others.

• Daily use of the infusion has a positive effect on the work of the cardiovascular system;
• Possesses antiviral and antibacterial properties, is the prevention of colds;
• Prevents the development of atherosclerosis;
• The drink soothes and has a positive effect on the state of the nervous system;
• Daily use of the infusion helps to remove toxins and toxins from the body;
• Thanks to the substances contained in tea leaves, the drink serves as an excellent prevention of cancer;
• The presence of antioxidants slows down the aging process.

In addition to these properties, Ceylon tea increases the efficiency of the brain, removes sand from the kidneys. It also increases potency and prevents blood clots.

There are few of them, but they are still present. It should be remembered that:

• Tea in large doses causes headaches and leads to insomnia;
• It can increase blood pressure, therefore, hypertensive patients should not drink a lot of drink;
• People with stomach ulcers need to take the infusion with caution, as it stimulates the production of gastric juice.

Drink preparation rules

To brew a high-quality tasty infusion, you need to follow the recommendations:

• Rinse the dishes in which you will cook with boiling water;
• Pour one teaspoon of Ceylon large leaf tea into a teapot;
• Pour in one glass of boiling water;
• Cover and leave for five minutes.