As a popular beverage around the world, tea has an array of varieties that differ between countries. Though both British tea and Sri Lankan tea are derived from the same plant, Camellia Sinensis, each country produces a unique flavour profile due to different production techniques. From growing methods to brewing styles, here’s an in-depth look at what makes British and Sri Lankan teas distinct from one another.
When it comes to growing methods, there are significant differences in how British and Sri Lankan teas are cultivated. The UK is home to many regions where black teas are grown on a large scale - including Kent, Essex and Dorset. These teas are usually harvested by hand and then withered (dried) before being rolled, fermented, dried and sorted.
In contrast to the UK’s large-scale production, Sri Lanka has an extensive history of small-scale tea plantations. Here, the plants are typically grown in a shaded environment with well-drained soil to create more complex flavours. The leaves are plucked by hand and then withered in direct sunlight before being rolled and fired using traditional methods - making for a unique flavour profile that is both strong and aromatic
The way in which British and Sri Lankan teas are brewed also contributes to their distinct flavour profiles. For black teas from the UK, boiling water is typically used when brewing to create a bolder flavour. For Sri Lankan teas, boiling water is not necessary - instead the leaves are usually steeped with cooler water for a couple of minutes before being enjoyed
Though British and Sri Lankan teas each have their own unique characteristics, they both provide an enjoyable and comforting experience that’s sure to satisfy any tea enthusiast. Whether you prefer British tea's strong, full-bodied taste or the more delicate and aromatic notes of Sri Lankan tea, there’s something for everyone to enjoy!
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