How much does good tea cost in Sri Lanka. Natural tea from Sri Lanka: the best drink from the highlands

"The tea plantations of Ceylon are as much a monument to the courage and bravery of the planters as the statue of a lion in a field near Waterloo."
Arthur Conan Doyle

Around the world - in more than 145 countries - tea is supplied from Sri Lanka. This small country produces more than 305 million kg per year. tea of ​​a wide variety of varieties, which is 10% of the world production of tea products.

Tea Museum

Three miles from Kandy, in the town of Hantane, not far from the Royal Botanical Gardens in Peradeniya, a four-story tea factory was built in 1925. After some time, it fell into disrepair and remained abandoned and useless for about ten years, until January 9, 1998, the Tea Bureau and the Sri Lanka Farmers Association decided to create a Tea Museum on this site. On December 1, 2001, the museum was opened to visitors and still remains a monument to the history of Ceylon tea - rightfully considered one of the best in the world due to the manual assembly of tea leaves and the special technology of their processing. For 8 years in a row, Russia has been holding the palm for the consumption of Ceylon tea in the world.

On the first floor of the museum there are old machines used in the tea industry, mainly for drying tea leaves. Here you can find the "Little Giant" - a 100 year old tea press, which was set in motion by workers manually. On the second floor there is a library and an auditorium for a video presentation on the history of tea, where you can see a photo of the largest tea bush. The third floor is a huge tea shop, and the fourth floor of the museum is a chic restaurant with panoramic views of the Kandy area. And through the telescope you can see the mesmerizing views of the hills of the Matale region. Around the museum building, you can see plantings of various varieties of tea.

The museum is open from 8.15 to 16.45 every day except Monday.

Symbol "Lion with Sword", which can be found on retail packages.

This is a guarantee given by the Government of Sri Lanka that the tea purchased by customers is high quality 100% Ceylon tea packaged in Sri Lanka.

Foreign importers and manufacturers of tea cannot display the Lion with Sword Logo on their tea packages, even if the tea is 100% Ceylon. Brands with the "Lion with Sword" logo printed on the packaging meet the quality standards set by the Tea Council of Sri Lanka.

A bit of history

The first tea tree seeds and young tea bushes were brought to Sri Lanka in 1839 from the Calcutta Botanical Garden (India).

Tea was first planted for commercial production by a Scottish planter, James Taylor, in 1867 - just in time, as it turned out. The British began to grow coffee in the first half of the 19th century, in addition to the traditional spice export that already existed on the island. However, by 1869, small pests that caused leaf disease had destroyed coffee plantations and the industry collapsed.

The archive of planter James Taylor has also been moved to the welcoming roof of the Tea Museum in Hantana.

In order to revive the plantations, the population had no choice but to replace coffee plantings with tea ones. The Loolecondera estate, where Taylor established his first commercial plantations, became a model for the future development of the tea industry, not only in terms of growing tea, but also as a model for the first tea factory. The production of Ceylon tea began to develop rapidly during the 1870s and 1880s, which aroused great interest from large British companies who began to acquire estates. Thus, from 400 hectares in 1875, the volume of tea plantations increased to 120,000 hectares in 1900. Today, plantations occupy about 220,000 hectares of the highlands and southern plains of the country.

Sri Lanka produces predominantly black tea and is by far the world's largest exporter of orthodox (traditional tea) teas with a 20% market share. Around the world - in more than 145 countries - tea is supplied from Sri Lanka. This small country produces more than 305 million kg of tea of ​​a wide variety of varieties per year, which is 10% of the world's tea production.

Tea production process

Collection of tea leaves

The process of harvesting green tea leaves is called picking. This work is traditionally performed by women. They pass between the rows of tea bushes, picking up the top two leaves and the unopened bud. Leaflets are collected every seven to ten days.

withering

After the leaves are transported to the factory by trucks, they are laid out for withering, located on the upper floors, which allows the air flow to freely circulate between the leaves. During the rainy season, additional control of the withering process is required, which is provided by the supply of warm air by powerful electric fans. The withering process takes 8-10 hours.

Twisting

Dried leaves are fed into rolling machines located on the ground floor. They affect the cellular structure of the leaves, and extract natural juices and enzymes that give tea its characteristic flavor. The result of this stage is to obtain twisted leaves.

Fermentation

The next step is known as "fermentation" or "oxidation". The rolled tea leaves are re-arranged on the racks in a cool and humid atmosphere, which turns them copper-brown for almost three hours due to the absorption of oxygen.

Drying

Fermentation ends when the tea is slowly passed through a hot air chamber. This process is called drying. Now the green leaves have shrunk to about a quarter of their original size, and have taken on the familiar black color. In the production of green tea, the oxidation process is bypassed and freshly picked leaves are dried, either by steam or by heating the container in which they are placed.

Sorting

The final stage of production is sorting, or "sifting", where the tea is separated into different grades depending on the size of the tea leaf. This is achieved by passing the dried tea leaf through vibrating nets. These varieties have little effect on the quality of the tea, but are very important in the process of consistently blending the product for sale to a potential buyer.

After sifting, each variety is weighed and individually packaged to be sent to the tea auction.

For 1 kg. black tea needs 4.5 kg. green leaf.

The main varieties of tea produced in Sri Lanka for commercial purposes:

Pekoe- Twisted leaves, giving a weak tea with a delicate taste and aroma.

Orange Pekoe- Broken leaf and leaf bud tea with mild flavor and aroma.

BP1 Broken Pekoe 1- Granulated tea obtained by the "cut", "break", "twist" technology. Round, smooth granules that, when brewed, give a strong tea with a pronounced taste.

PF1 Pekoe Fannings 1- Small granules. A strong drink, ideal for packaging in bags.

BOP1 Broken Orange Pekoe 1- Twisted broken leaf, predominantly from the plains, giving a mild hoppy aroma.

BOPF Broken Orange Pekoe Fannings- Alpine tea from a leaf smaller than BOP. Has a stronger taste than BOP.

FBOPF Ex. Sp Flowery Broken Orange Pekoe Fannings Extra Special- A single sheet with many "tips". Magnificent soft taste with aroma of caramel.

FBOPF1 Flowery Broken Orange Pekoe Fannings 1- Medium-leaf plain tea, strong and sweetish in taste.

dust- Tea crumb. Gives tea of ​​optimal strength. Ideal for commercial use.

Silver tips- Selected leaf buds that acquire a velvety silver color when dried. Exquisite aromatic tea with mystically healing properties.

Gun Powder Green tea made according to special technology roasting in a Chinese frying pan. Sencha Green tea made using Japanese steaming technology. The drink has a delicate taste and "Japanese" character.

Tea making rules

Tea is one of the greatest pleasures of our lives. It improves mood, perception and blood pressure.

• Always use high quality Ceylon tea and keep it in an airtight container. Never store tea together with other pungent-smelling foods and aromatics.
• Use freshly boiled water for brewing (preferably water from natural sources with the lowest mineral content). Never use previously boiled water that has been boiled for a long time. Tea should be brewed when the water has barely reached the boiling point. Boiling water for a long time will not give the taste of real tea due to lack of oxygen.
• Preheat the teapot and other utensils used to make tea with hot water.
• Use one teaspoon per person and one teaspoon per teapot, or one teaspoon per person.
• Let the tea brew for 3 to 5 minutes to bring out its aroma and strength. Stir the tea in the teapot before pouring it into the cup.
• If you drink tea with milk, pour the milk into a cup first.

Sri Lanka has six agro-climatic zones for tea cultivation,

and each of them is able to offer tea connoisseurs a variety of variations of its properties to satisfy their exacting taste:

Nuwara Eliya (altitude 2000 m above sea level). Aromas of cypress trees, wild mint and eucalyptus trees envelop the tea bushes, adding a specific aroma to the characteristic taste of tea. light tone brewing suggests: the tea is very soft, intolerant, and with the addition of ice it turns into an exquisite and refreshing drink.

Uda Pussellava. It has a delicate taste of medium strength.

Dimbula (height 1050-1650 m above sea level). Monsoons and a cool climate give the drink a bright taste, ranging from rich to delicate with a medium strength.

Uva (height 900 - 1500 m above sea level). It is used for a variety of blends, each standing out with different facets of its character.

Kandy (height 600 - 120 m above sea level). Saturated, pronounced. Ideal for lovers of strong and rich tea. And with milk - just a delight!

Ruhuna (height 600 m above sea level). The special soil conditions of Ruhuna give the tea leaf astringency and a characteristic special taste, which is fully revealed when brewed. The perfect choice for lovers of colorful tea with a touch of sweetness.

More detailed information you can find:
Tea Museum www.pureceylontea.com
Tea Bureau at the Embassy of Sri Lanka in Russia www.ceylonteaunit.ru

Tourism Department of the Embassy of the JSR Sri Lanka in the Russian Federation
Wishing you a pleasant tea

Since childhood, almost every one of us knows that Ceylon is the birthplace of the most delicious mountain tea. And almost everyone will leave Sri Lanka with at least a couple of boxes. So how and where to choose Ceylon tea? How not to miscalculate with the price? This will be discussed in this article.

On the Internet, there are many diametrically opposed opinions. Someone thinks that tea should be bought exclusively on plantations, someone writes that it is on plantations that tea is the most expensive.
In my opinion, it all depends on the type of tea, as well as on the promotion of the plantation itself.
By the way, the Sri Lankans themselves do not drink the kind of tea that we are used to. Many cafes will bring you a teapot with two packages of Lisma, and very poor quality. Tea bags in supermarkets bought by locals look more like dusty bags. The best varieties of tea are exclusively for export, and most of them go to Britain and Russia. Many packages are originally printed with Russian text. Especially if it tea Basilur (Basilur), Mlesna (Mlesna), Dilman (Dilman).

ABOUT THE DRINKS OF SRI LANKA, OR WHAT TO TRY BUT TEA?! read our previous article.

So, among the places where you can buy tea, I will highlight the following:

1. Large tea plantations.
We managed to visit two of them - Mlesna and Maskwood.
McWood plantation seemed very expensive, the free tasting was not impressive, but the plant opened free of charge helped to get an idea of ​​​​tea production from start to finish, and also showed the varieties of tea and its fermentation. Such tea is not sold in Russia, it is supplied to the expanses of England. For my taste - and it's good that we are not supplied. The average cost is from 550 rupees for a cardboard box to 6,000 rupees for gift options.

The Mlesna tea plantation, located opposite a huge waterfall, impressed me more. I felt at home in this store, and the prices did not bite at all. You can find any tea for every taste. The average cost is from 180 rupees for canvas 50 gr. pouch. Up to 2000 depending on volume. We bought several boxes, now I regret that there are so few. I especially liked the tea with Bergamot and the English breakfast.

2. small plantations
as a rule, they are not very advertised, you can only stumble upon them if you are passing by. With such we met near the town of Ella. We didn’t go on a paid tour, but bought a pound of tea in a transparent bag with a small pink marking for 400 rupees (200 rubles). Later, at home, they regretted that they had bought so little, because the tea is really very rich, slightly reddish in color.
If you are on your way to Nuwara Eliya or from there, you can always come across cafes like tea houses. Yes, except famous brands, you may be offered your freshly picked tea. It is usually in bags, unmarked and collected from the plantation closest to the cafe. Maybe even your waiter. Many are willing to accept. The average cost of gold and silver tips on such plantations is 2-3 times lower than in shops and tourist areas.

3. Supermarkets.
Personally, I always wonder what they drink ordinary people, which is sold in stores and available to them, and not to tourists. Therefore, I always buy some of the products in stores.
Here I can single out a supermarket in the town of Galle. This is a private eatery, not a FINE FOOD chain, but the choice there turned out to be much more interesting. There we also found several types of Sri Lankan coffee, which cost twice as much in souvenir shops, as well as SEVEN HILLS tea. Moreover, even designed for tourists, it was several times cheaper in this supermarket than in tourist areas (there you will also find it in abundance in wicker boxes).

4. Deserted solar plantations.
Here you will get tea absolutely free of charge and will certainly be fresh, because you will collect it yourself. There are many such plantations on the way to Adam's Peak. Please note that you need to collect light top leaves. Do not overdo it, do not try to collect everything "for free". It's just always interesting to try something "from the bush". The freshest and most delicious.

When packing your bags, do not forget that according to the law, only 2 kg of tea per person can be taken out of Sri Lanka. This is not so small, considering that the largest boxes contain no more than 100 grams.

The article was prepared by Klopova Irina Alexandrovna @
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Ceylon tea is harvested in Sri Lanka. This tea is in third place in the export of tea after India and China. The island is a favorable place for cultivation of grades of tea with different properties. 1/5 of adults work on this. Previously, tea from Ceylon was supplied only to the eastern part of the world. But at the end of the 20th century, other countries began to buy varieties from Sri Lanka. Tea began to be grown on the island in the 19th century, when it was supplied by the inhabitants of England.

The country is divided into seven parts according to the cultivation of varieties:

1. Kandy;
2. Nuwara Eliya;
3. Sabaragamuwa;
4. Dimbula;
5. Ruhuna;
6. Uda Pussellava.

Each area is different natural conditions. It is on this that the varieties of Ceylon tea depend. Each has a different color, taste, strength and aroma.

Tea picking in Sri Lanka

Tea leaves are harvested and processed throughout the year. More than 300 thousand people work for this. For the production of tea of ​​the highest quality, only young shoots are needed; no more than three leaves and a bud are plucked from tea bushes. For the best grade of tea, two leaves and a closed bud are taken. A variety of such tea is made under the name Golden (Golden).

For one of the varieties, buds are harvested. It has the name Silver (Silver Tips). These two varieties are considered the best in Ceylon.

Tea is harvested without the use of machines, everything is done by hand. The work of collecting leaves begins with early morning. The female part of the population is engaged in this difficult profession. When picking tea leaves, care is important to keep them intact. Collecting leaves in Sri Lanka takes a lot of time and hard work.

To prepare one kilogram of tea, you need to collect 4 kilograms of leaves. In one working day, each worker must keep within 30 kg of collected leaves, observing whether the necessary leaves are torn off and whether they have received damage. This is done to meet all quality standards. Tea bushes are located on different plantations, which forces women to bypass the entire mountain slope.

Types of Ceylon tea

There are 3 types of tea growing on the island of Sri Lanka. They are divided into:

1. Alpine tea. It is more expensive than all the others and has the highest quality. Teas such as Uva, Nuwara Eliya, Dimbula are made from it. These varieties have a distinctive and unsurpassed taste. Nuwara Eliya tea is even referred to as Ceylon Champagne. Teas picked from the top of the mountains have a distinctive taste and a bright brown tint.
2. Tea from the plains. Types of such tea are collected at an altitude of up to 600 meters. It is known for its strength and very dark color.
3. Tea from medium height. Places of cultivation of such tea are located at an altitude of up to 1.2 km above sea level. The properties and quality of this tea are better than those of the plains. The color when brewed is much lighter and the taste is much lighter.

Ceylon tea from different plantations

1. Nuwara Eliya. It is located at an altitude of 2 km above sea level. Nuwara Eliya is above all others. It is because of this that tea is more expensive and better than other varieties. The richness and distinctive aroma with taste confirm its quality. Around the growing area are exotic trees and mint bushes, saturating the tea leaves with additional aroma.
2. Uda Pussellava. This variety is harvested 200 meters below Nuwara Eliya. Tea based on these leaves is medium in strength and has a distinctive mild taste.
   Dimbula. Ruhuma Park is located on the south side of Sri Lanka. At an altitude of 600 m in this park there is a place from which the strongest tea is collected. In terms of its strength, it has no competitors in any other country. The strength level is explained by the composition of the soil. The tea leaves become very dark, and the drink based on them gives off a floral aftertaste.
3. Uva. The tea plantations are located in the center of the island above 1500 m above sea level. Uvu is used to make blends. After its addition, the blend acquires a memorable taste and pleasant aroma.
4. Kandy. In the north of the Pidurutalagala mountain, this variety of tea is collected. The mountain is named after the ancient capital of Sri Lanka. Kandy will definitely appeal to those who like stronger tea. A drink based on the leaves of this variety stands out for its invigorating and wonderful aroma.
5. Ruhuna. Ruhuna National Park is located on the south side of the island of Ceylon. On it, at an altitude of 600 m, tea leaves are collected. The grade is the strongest in a variety of all grades. This is due to the properties of the soil. Tea leaves take on a dark color, the infusion of which becomes pleasantly sharp and the taste takes on floral notes from plants.

How is Ceylon tea labeled?

1. Orange Pekoe. The tea is processed by Kenilworth and Pettiagalla. The variety has the thinnest and oblong leaves. The drink, certified on the basis of these leaves, gets a taste and aroma with hints of fruit.
2. Flowery Orange Pekoe. It is prepared by Allen Valley and Berubeula. The leaves are specially selected with a bright yellow tip. The drink acquires an unusual aroma and gives sweetness in taste.
3. Flowery Pekoe. This variety is produced by Uva Highlands and Dyraaba. It can be called standard black tea, which had a relative strength and taste familiar to everyone.
4. Broken Orange Pekoe. Made by Uva Highlands and Saint James. Distinctive properties of the variety are excellent taste, balance of strength and unique aroma.
5. Broken Orange Pekoe Fannings. The collection sites of the variety are located in the high mountains of Uva and in Diraab. The variety has the highest degree of strength, the properties of which are very similar to those of coffee and may well replace it.
6. dust. The variety cannot boast of its quality. They collect it in the high mountains. Tea leaves are highly fermented, resulting in a drink based on them with a high degree of strength. The cost of the presented tea is the lowest among the rest.
7. green tea. Although in the country of Sri Lanka there are places only with varieties of black tea, but there was a place for green. The marking of this variety corresponds to its leaves.

To find the original, collected in the country of Sri Lanka, tea, among the many fakes, you need to find a package with the symbol of a lion with a sword. Other manufacturers of different teas do not have the right to make their own packaging with the presented symbol.

There is a small island on planet Earth, which is called the empire of tea. Once it was called Ceylon, but since the 70s of the XX century it has been renamed Sri Lanka. And tea, whose plantations here occupy an area of ​​200,000 hectares, still remained Ceylon. The world loves this drink, it is popular and recognized as one of the best.

The history of local tea is small, it is almost 200 years old. It stretches from the time when this piece of land was still a British colony - from 1826, when bushes brought from China suddenly took root on this land. And now in our time it is 10% of the world's tea production and 3rd place in the world in terms of exports.

Tea from an island in the Indian Ocean: what is it

Mostly black Ceylon and green tea. The best varieties are obtained from bushes that grow on plantations located at an altitude of more than a kilometer above sea level. It offers a stunning view: everywhere you look - stretches a bright evergreen carpet of shrubs.

Black Ceylon tea is produced all year round, but spring and autumn harvests are what you need to produce elite varieties.

Tea leaves are collected only by human hands, carefully leaf by leaf. It is hard, time-consuming, but it is such a collection that gives the desired result. A large number of varieties are bred on the plantation.

Authentic Ceylon tea - it is natural plus environmentally friendly. Mountains with transparent ringing air, climate, necessary humidity, absence of chemical fertilizers do their job.

We often buy only black Ceylon tea or green tea, not even suspecting that there are many varieties produced in Ceylon, and each of them has a different aroma and taste. And in the country there are six agro-climatic zones where it is grown. desired plant:

• Halle;
• Ratnapura;
• Kandy;
• Nuwara Eliya;
• Dimbula;

Black tea from Sri Lanka: useful properties

Just like that, tea will not become popular and widespread throughout the world. The climate and atmosphere in which the tea bush grows in Ceylon provided:

• variety of species, which means:
  • flavors and aromas, which contributes to:
    • variety of useful properties.

Ceylon tea is not only pleasure and fun. In addition to pampering yourself, it can be consumed in order to improve health. Of course, a single dose won't do anything. But if you drink systematically, then in the end you can get rid of some diseases (naturally, in combination with drug therapy - just tea will significantly speed up recovery). What kind of ailments does the black Ceylon drink or any other tea from the island cure? It:

• hypotension;
• prostatitis;
• low blood sugar;
• vegetative neurosis;
• atherosclerosis.

By purchasing tea that grew on the island, along with the leaves, you can get a huge amount useful substances, vitamins, minerals. Among them are potassium, manganese, zinc and many others.

Drink, saturated necessary for the body elements, strengthen immune system, reduce cholesterol, protect against diabetes and cancer. But you should still attach importance to the quality of the product, it is desirable that it be fresh large-leafed. And moderation is also important. Maximum 5 cups per day. Then the tea will really help.

There are many attractions on the island in the Indian Ocean in South Asia: natural and historical. But there is never any way to avoid the tea theme here. Because Ceylon tea in Sri Lanka is the same as tangerines for Morocco or cigars for Cuba - a concept tightly fused with the country.

Tea in Sri Lanka can be divided into highland and lowland. Alpine has the highest taste characteristics and has a very delicate aroma. In color, its infusion is much lighter than the plain. Plain is much stronger and darker. It is recommended to drink it with milk. Well-known world brands mix this inexpensive tea with mountain tea.
Tea in Sri Lanka is produced in different regions, with different climatic conditions:
Nuvara Eliya is located in the heart of the island. The highest quality tea is grown here - it is highly valued all over the world, but it is not so easy to find it for sale. Plantations are located at an altitude of up to 2800 m. The mild, cool and humid climate provides here ideal conditions for growing tea. It is also believed that the eucalyptus and cypress trees that surround the plantations give a special taste and aroma to tea from Nuwara Eliya. This tea is different from all Ceylon teas, it is less strong and has a bright aroma.

Dambulla- famous plantations, located in the western part of the island at an altitude of 1000-1650 m above sea level. Tea with a light infusion, fragrant, with a slight astringency.
Uva- east of the central highlands, plantations are located at an altitude of 1300-2000 m. Tea is grown here High Quality, gives a rich golden-red infusion and excellent taste and aroma.
Kandy- Strong, rich-tasting tea is produced here. It is grown at an altitude of 600 -1200 m.
Ruhunu is a region in the south of the island. Tea plantations are located here at an altitude of 700 m. The climate of this region is hot. Ruhunu tea is a strong, very dark infusion.
Sri Lanka produces white, green and black tea. Green does not undergo fermentation, that is, immediately after collection, it is sent for drying. And black lies and oxidizes for some time, then the fermentation process is stopped by drying.

Green teas are divided into:
Leafy - it is difficult to divide into various categories according to the shape of the leaf twist.
Broken - broken, cut teas.

Black leaf teas are divided into:
FP – Flowery Pekoe
OP - Orange Pekoe, whole twisted leaves.
P - Pekoe, twisted leaves, with a delicate taste and aroma.
PS - Pekoe Sushong
Then come broken (cut, broken):
BOP - Broken Orange Pekoe, tea from a twisted, broken leaf. The most popular cutting method, and optimal in strength.
FBOP - tea from a broken leaf with the addition of tips.
BOPF - tea from a smaller broken leaf, gives a more tart taste.
BP - Broken Pekoe
BPS – Broken Pekoe Sushong
PD - Pekoe Dust
And very small teas:
Fngs - Fannings (seedings)
D - Dust (crumb), the smallest tea, quite strong.

White or silver tea:
In Sri Lanka, in addition to black and green, Silver Tips tea is on sale - this is “white” or “silver” tea. For this expensive tea, only the top, unblown leaves (tips) are collected. These leaves are velvety, covered with dense white fluff. Tips are collected in small quantities and, unlike black tea, are not crushed and undergo minimal fermentation. The tea itself gives a very light infusion and a light, refined aroma.

What do the letters in the labeling of tea mean:
T. (Tippy) - basically, unblown buds (tips) of the tea leaf, giving a delicate taste and aroma.
F. (Flowery) - buds and leaves growing next to the buds.
P. (Pekoe) - shorter and coarser leaves without tips.
O. (Orange) - tea from young whole twisted leaves.
S. (Sushong) at the beginning of the abbreviation, the lower leaves, giving the tea bouquet a specific shade.
B. (Broken) - tea made from cut leaves.
S. (Special) at the end of the abbreviation is a special, selected tea, which is exclusive for some characteristics.
G. (Golden) - a mixture of leaves of the best, "golden" varieties.

If we simplify it very much, everything can be reduced to the following scheme:

There is also a huge selection of teas with natural or aromatic additives: with soursop, jasmine, ginger, various flowers and fruits. We would not recommend buying such teas. As a rule, the best varieties come in their pure form, and additives only clog the taste, and in some cases, on the contrary, they mask poor quality. But some specimens are still worth trying, for example, green tea with soursop (here it is fresh and very fragrant), or black tea with ginger (very spicy, familiar to the Sri Lankans, but an unusual taste for us).

Tea at the Glenloch factory.

Where could I buy:
Of course, tea in Sri Lanka is sold everywhere - in factories, in supermarkets, in branded tea shops, such as Mlesna and Chaplon. On the street, you can even find tea packaged in a funny elephant carved from a coconut. You should not buy in supermarkets and on the market, because you have a unique opportunity to buy the highest quality and freshly picked tea directly at the factory, in close proximity to tea plantations. If you didn’t have time or forgot - buy in Mlesna, in Chaplon - these are well-known shops offering tea good quality. If you completely forgot, the same shops at the airport will help out.
And do not forget that the most delicious Ceylon tea is fresh (which is not yet a month old), so do not put off the last cherished pack for ten years, but rather come to visit the tea masters again!

Glenloch factory plantations.