The first tea was discover & tasted in china more than five thousand years ago.it would have been a simple concoction of the leaf of the tea bush steeped in boiling water.The original Chinese flavor is GREEN TEA. The process of reading the leaf of the tea bush for the pot & deliver for drink but introducing to Sri Lanka & Asian countries it’s become more complicated which happen during the colonial era,
Ceylon Black tea popular around the world usually mixed with milk & sugar but in Sri Lankans merely not insulting mixing milk & sugar, They use to drink Strong Tea (Black tea without Sugar & Milk) or Ginger Tea (Tea Boiled with chopped ginger & add some sugar or with kitul jaggery ) for refreshing the mind at the end of the hard day at work or rejuvenating the body zapping it awake from a good sleep. Drinking Black tea is part of the daily routines of Sri Lankan life. Tea boutique is a common sub community in the island. Have a cup of tea with leisurely reading news papers is a common sight in all part of Sri Lanka; Singhalese says “have a chat with hot tea cup” depicts Tea culture established since colonial era.
Popular Ceylon Tea Flavor
· Black Tea (Black tea without Sugar & Milk)
· Ginger Tea (Tea Boiled with chopped ginger & add some sugar or with kitul jaggery )
· Tea with spicy cinnamon (Tea Boiled with Cinnamon & add some sugar or with kitul jaggery)
· Tea with lemon or mint
· Tea with strawberry or Peach; Common Choice offer hot but ice tea also preferable.
How to make a quality cup of Ceylon Tea
· Use one tea spoon of Tea per 2 cups
· Pour fresh boiling water in to tea pot
· Brew for 2 to 3 mts only
· Stain the pot strain and remove infused leaf
· Add only sugar & serve hot or chilled
The Ceylon tea is considering the best in world .it available every Tea boutique in Sri Lanka, the more glamorous aspect of tea is the gifting arena. Which offer several tea trading company with creative stylish package from the modern packaging technology like wood, reed, cane, Leather pack; available for competitive prices.
