Silver tip
The least processed tea, the delicate leaves are the
fine white tips of the unopened buds of the tea plant and brews a very mellow light cup.
If there is one thing you must do on a holiday in Sri Lanka that is to taste a good ol’ cuppa Ceylon Tea. If you are a tea connoisseur or even just taken a fancy to it, you can embark on a journey to experience the how, why and what of this trade.
Visit a tea boutique of an established brand to indulge in a spot of tea tasting or go all the way out to the rolling hills to witness the journey from the bush to the teacup.
You will soon discover that the taste and quality of tea vary and it’s a far more subtle and diverse brew than you imagined. One aspect to explore with tea is the different grades. Whether your palate prefers a strong cup or a light brew it all boils down to the grade. Harvested tea leaves are withered, rolled, oxidised and dried and then finally sifted. It is this last step that results in the various grades of tea.
The bulk tea out of the dryer is a mixture of all grades, and the sifting process sorts tea according to the leaf size. The leafiest grades are the Orange Pekoe (OP) grades that are followed by a series that ends with Dust 1. The leafy grades produce a light cup of subtle flavour and are best had plain without milk or sugar or in some cases with a dash of milk. Conversely the latter grades are the smallest particles and brew a strong cup requiring milk and sugar to taste.
Following is a summary breakdown of the grades of tea to help you decipher tastes and flavours, in the event a bout of tea tasting comes your way.
