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Sri Lanka

Sri Lanka is among the purest mountain areas of the world and as the island nation offers the ideal conditions for growing tea.

During the process of cultivation and subsequent processing is the use of alternative technologies to non-chemical nature contributing to the preservation of the ozone layer and to reduce the negative impact of the alarming global warming. Also thanks to the Sri Lanka in 2007 as one of the first countries earned an award from the United Nations, the so-called. The price of the Montreal Protocol (Ozone Friendly Tea status), and five years later the signs "Ozone Friendly Pure Ceylon Tea", which declare the use of most economic agricultural methods which do not use hazardous substances (methyl bromide) with a negative impact on the ozone layer.

Despite its relatively small size of the Sri Lanka ranks among the leading tea producers, contributing 11% of total world production of tea. History of Ceylon tea has been recorded since 1867, since when the Scotsman James Taylor met with local tea cultivation possibilities. Any collection of tea leaves is raised manually, to ensure that always only two sheets with one open bud will be collected. Gatherers so they must be physically very fit, because on his way to collect the most delicate tea leaves must often overcome those obstacles sloping terrain.

The island state cultivates tea three basic categories depending on the time of their collection - low, medium and high growth, which are further divided according to altitude in seven subgroups in relation to their agro-climatic region of occurrence.

The Ceylon tea lion logo guarantees the origin, purity and freshness of teas Sri Lanka’s unique agro climatic regions. While it is legitimately owned by the Sri Lanka Tea Board, it is registered in many countries and its usage in confined to consumer products packed in Sri Lanka using 100% pure Ceylon Tea and that confirms to the ISO 3720 standards.

The tiny island of Sri Lanka is one of the largest producers, contributing 11% of the world’s tea production. Ceylon tea is famous for its natural aroma, mellow flavor and golden hue.

It was a Scotsman named James Taylor who introduced tea cultivation to the island in 1867. Today tea thrives in the sloping terrains of the inland mountainous regions, where plucking is done manually to ensure that only two leaves and one open bud is added to the collection.

The island produces three categories of tea, low, medium and high grown, according to the elevation teas are sub divided into seven agro climatic districts.