The Grading of Ceylon Tea

The grade names which follow are an indication of size and/or appearance of Ceylon Teas (Sri Lanka, but the name Ceylon still applies to the tea of that island nation) and not of its quality. The Tea Research Institute of Ceylon points out that “there is a lack of uniformity in the market grades today which makes it difficult to describe them with any accuracy.” Briefly, however, Ceylon teas are divided into 2 groups: (1) the Leaf grades such as were originally made by the Ceylon pioneers, and (2) the smaller Broken grades which are in style today.

Leaf grades are usually divided into:

• Orange Pekoe (O.P)


• Pekoe (Pek.)


• Souchong (Sou.)

Broken grades are divided into:

• Broken Orange Pekoe (B.O.P.)


• Broken Pekoe (B.P.)


• Broken Pekoe Souchong (B.P.S.)


• Broken Orange Pekoe Fannings (B.O.P.F.)


• Dust (D.)

The grades may be described as follows:

• O.P. -- Long, thin, wiry leaves which sometimes contain tip. The liquors are light or pale in color.


• Pek. -- The leaves of this grade are shorter and not so wiry as O.P., but the liquors generally have more color.


• Sou. -- A bold and round leaf, with pale liquors.


• B.O.P. -- This grade is one of the most sought after. It is much smaller than any of the leaf grades and contains tip. The liquors have good color and strength.


• B.P. -- Slightly larger than B.O.P., with rather less color in the cup; useful primarily as a filler in a blend.


• B.P.S -- A little larger that B.P. and in consequence lighter in the cup, but also used as filler in a blend.


• B.O.P.F. -- This grade also is much sought after, especially in the U.K., and fetches high prices. It is much smaller than B.O.P. and its main virtues are quick brewing, with good color in the cup.

In addition, there are various “Flowery” variants of the main grades (e.g., F.O.P and F.B.O.P.) the nature of which I will describe slightly farther down.

Only a small quantity of the Leaf and Flowery grades is produced in Ceylon. They find their chief market in North America and a few European countries. Few of the Up-country Ceylons make these grades at all, their stable lines being B.O.P. and B.O.P.F. such as are so dominant in the U.K., Australia and (less so) in South Africa. The demand appears to be for ever smaller and smaller leaf, and a great deal of cutting or milling is resorted to today both in countries of origin and by the packers.

“Tippy” or “Flowery” teas (such grades as Flowery Orange Pekoe) are still made in Ceylon and fetch high prices in most Western tea markets. They are extremely more expensive to produce than the run-of-the-mill grades, since they involve sorting out the tip by hand.

Sri Lanka Tea Plantations

The Island of Ceylon (now called Sri Lanka) is world renowned for its high quality teas. Today, Sri Lanka is the world’s second biggest tea exporter. More than 25% of the value of all Sri Lanka’s exports are accounted for by tea. Tea cultivation is scientifically managed and skillfully produces the world’s finest, fragrant blends. This ensures consistency in the flavour, aroma and colour of Ceylon teas that are marketed.

Tea cultivation was established, in Sri Lanka, over a century ago and is now produced year round in the central highlands and southern regions of this beautiful tropical island. Based on the altitude at which it is grown tea is classified as high, medium or low grown teas.

The unique climatic conditions that prevail in the central highlands of Sri Lanka produces the exquisite high grown Nuwara Eliya and Uva blends, which are renowned for their taste and aroma. The medium grown teas provide a bold colour that is in demand by the consumers in North America. Lower grown tea plantations produce the leafy grades of tea from the tip of the unopened tea shoot.

Since the introduction of tea to Sri Lanka in mid 19the century Nuwara Eliya has been the capital of the tea industry. For many miles prior to reaching Nuwara Eliya from either direction you will find acres and acres of tea plantations, infact nothing but tea estates. There are many factories open for visitor's which also have tea sales outlets. Situated at around 2000m above sea level and surrounded by lush tea plantations Nuwara Eliya is the main hill resort of Sri Lanka and the heart of the tea industry. Once a pleasure retreat of the European planters the town is still very much an English town with many English style bungalows and buildings. Nuwara Eliya is a good escape for those who miss cool breeze in tropical Sri Lanka at any time of the year. Local tourists flock to this town in their 'season' from March to May when it is the hottest duration for the town, April being the busiest.

Nuwara Eliya offers many activities for tourists including visits to tea plantations golfing, horse riding, boating, hiking and of course exploring the beauty of the landscaped gardens, waterfalls and plateaus.
A charming collection of Tea estate bungalows turned luxury boutique hotels or homestay.  These Colonial properties once occupied by the ‘Raj’ boast excellent views of the hill country and tea estates. Splendid Plantation bungalows often located amidst a working plantation of tea/spices/rubber/pineapple. Many of these heritage bungalows are often still home to the ancestral family who host guests wishing to join their Sri Lankan way of life. The bird life and trekking can be excellent in the surrounding countryside.
Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts.

Until 1971, more than 80 percent of the island’s tea estates were owned and managed by British companies. In 1971, the Sri Lankan government introduced a Land Reform Act which gave the state control of the majority of the plantations (which also grow rubber and coconuts for export) leaving about one-third in private hands. Since 1990, a restructuring program has been going on to involve the private sector companies (both Sri Lankan and foreign) as Managing Agents of the state-owned plantations. The long-term aim is for the private managing companies to take on most, if not all, of the financial responsibility and control of the estates, with the government retaining ownership.
Sri Lanka’s finest teas are produced mainly from bushes that grow above 4,000 feet. The bushes grow more slowly in the cooler, mistier climate, and are harder to harvest because of the steep angle of the slopes on which they are planted.

There are 6 main tea-producing areas. Galle, to the south of the island; Ratnapura, about 55 miles east of the capital Colombo; Kandy, the low region near the ancient royal capital; Nuwara Eliya, the highest area that produces the finest teas; Dimbula, west of the central mountains; and Uva, located east of Dimbula.

"Finger pressure" - Shiatsu Massage

In the western world, the massage technique known as Shiatsu has come to be known by many names. Some of these names are barefoot shiatsu, namikoshi shiatsu, oha shiatsu, shiatsu-do, macrobiotic shiatsu and Zen shiatsu.  In this century Japanese therapists like Namikoshi and Masunaga, developed shiatsu into a professional therapy. They introduced shiatsu in Europe. At the moment shiatsu is becoming more and more known in Europe. That is not strange, because shiatsu is very effective and easy to apply.

Shiatsu is a Japanese massage technique that literally means "finger pressure": the word "shi" means "finger" while "atsu" means pressure. It is a massage technique that existed for over 2,000 years, and is actually a derivative of the ancient Chinese massaging and healing method of acupressure.

Just like acupressure – and acupuncture – it is believed in the practice of shiatsu that the body consists of 14 meridians, which each meridian corresponding to a major organ of the body. These 14 meridians serve as a channel through which energy or chi flows. An unhindered and balanced flow of chi in the body translates to good health.

In Shiatsu massage, the aim is to remove the obstacles that block the flow of energy through the meridians of the body. It also seeks to restore the balance in this flow of energy. The removal of these obstacles and the restoration of balance in the body are done by pressing the fingers – and at times the elbows, knees and feet – on the acupoints, also known as pressure points, along the meridians of the body. The shiatsu therapist also manipulates the areas adjacent to these pressure points to further stimulate the body’s capacity for healing and to enhance the feeling of wellness.

It is proven that pressing the acupoints in shiatsu helps in stimulating the release of endorphins and energizes the immune system, coaxing the body to fight against disease. Shiatsu can be used to address various health issues, from muscular pain to digestive pain and even emotional pain.
Shiatsu massage can be intense, and so it is not uncommon for patients to find themselves laughing or crying, wanting to shout out or be still, or display other emotions during the treatment. This is taken to be a sign that the energy flow within the body is being restored to the way it should be.

After a session of shiatsu massage, a client should feel a deep sense of calmness, relaxation and contentment. However, he or she should also expect to feel symptoms of cold and flu after the first couple of sessions; it is a side effect of shiatsu that is also taken to be a sign that the body is well on its way into mending.

Sri Lanka Food

Sri Lanka (from the Sanskrit “Venerable Island”) is an island country in South Asia, located about 31 kilometres (19.3 mi) off the southern coast of India. It is home to around 20 million people. As a result of its location in the path of major sea routes, Sri Lanka is a strategic naval link between West Asia and South East Asia. It has also been a center of the Buddhist religion and culture from ancient times as well as being a bastion of Hinduism. The Sinhalese community forms the majority of the population; Tamils, who are concentrated in the north and east of the island, form the largest ethnic minority. Other communities include Moors, Burghers, Kaffirs, Malays and the indigenous Wanniyala-Aetto people.

The country is famous for the production and export of tea, coffee, coconuts, rubber and cinnamon - which is native to the country. The natural beauty of Sri Lanka's tropical forests, beaches and landscape, as well as its rich cultural heritage, make it a world famous tourist destination. The island also boasts the first female Prime Minister in the world, Sirimavo Bandaranaike.

Throughout the past centuries Sri Lanka has been going through a dramatic make over. A vast majority of the Sri Lankan community were only influenced by their own traditional food and nothing more. But, due to economical growth and intense competition in developed countries, companies have taken themselves overseas to developing nations, in an attempt to achieve a positive global presence (competitive advantage). Consequently, this method has caused a major ripple effect in countries such as Sri Lanka like never before. In some major cities the influence of western culture is being increasingly felt with the introduction of major fast food brands such as McDonalds, Pizza Hut and Kentucky Fried Chicken as well as the appearance of major clothing brands such as Levi and Bench, which until recently could only be found as copies.

Rice and curry are the staple main course food of Sri Lanka, but the term 'curry' conceals an enormous variety of subtle flavors. Coriander, chilies, mustard, cumin, pepper, cinnamon and garlic are just some of the common ingredients which add flavor to both sea food and meat curries. Fresh sea food - crab, lobster and prawn, as well as fish - is excellent, and meat is cheap. Rice forms the basis of many Sri Lankan sweet dishes, palm treacle being used as the main traditional sweetener. This is also served on curd as a delicious dessert. Sadly, it is not easy to get good Sri Lankan Food in most hotels which concentrate on western dishes. You can get a thali for as little as Rs 50, whereas a meal in a good restaurant could cost Rs.250 buta buffet lunch at a 5-star hotel might cost you Rs.450.

Some foods that are common in Europe are both less readily available and of much lower quality in Sri Lanka, eg: breakfast cereals, bread, cheese and chocolates. NB Vegetarian food is much less common in Sri Lanka than in India, and in places can be difficult to get.

Fruit Sri Lanka has a wide variety of tropical fruit throughout the year, pineapple, papaya and banana being particularly good. The extraordinarily rich jack (jack) fruit are also available all year. Seasonal fruit include mangosteen (no relation of mangoes),passion fruit, custard apples, avocado pears, durian and rambutan from July-October. In addition to ordinary green coconuts, Sri Lanka has its own almost unique variety-the golden King Coconut (thambil1); the milk is particularly Sweet and nutritious. Many spices are grown in the island and are widely available in the markets and shops. Cinnamon, nutmeg, cloves, cardamom and pepper are all grown, the Kandy region being a major centre of spice production.Many private spice gardens are open to the public.

Sri Lankan food is unique like it's Culture. Most of the Sri Lankans eat vegetables. The specialty in Sri Lankan food is that same food is differently made in different regions. With a large community of farmers the Rice and curry is the main food in Sri Lanka.

An average Sri Lankan meal always consist of leaves and dry fish, and several vegetable curries. They make special sweets with coconut milk, floor and Honey at cultural festivals of New Year, Vesak and Poson.

The curries come in many verities of colors and flavors blended in Sri Lankan Hot Spices. Most of the species has a great ayurvedic value when used in curries.