page_title: Tea production in Sri Lanka
section_title: Cultivation and processing
hierarchical_section_title: Tea production in Sri Lanka / Cultivation and processing
caption_attribution_description: Tea factory in the highlands of Sri Lanka
context_page_description: Tea production is one of the main sources of foreign exchange for Sri Lanka, and accounts for 2% of GDP, contributing over US$1.5 billion in 2013 to the economy of Sri Lanka. It employs, directly or indirectly, over 1 million people, and in 1995 directly employed 215,338 on tea plantations and estates. In addition, tea planting by smallholders is the source of employment for thousands whilst it is also the main form of livelihoods for tens of thousands of families. Sri Lanka is the world's fourth-largest producer of tea. In 1995, it was the world's leading exporter of tea, with 23% of the total world export, but it has since been surpassed by Kenya. The highest production of 340 million kg was recorded in 2013, while the production in 2014 was slightly reduced to 338 million kg.
  The humidity, cool temperatures, and rainfall of the country's central highlands provide a climate that favors the production of high-quality tea. On the other hand, tea produced in low-elevation areas such as Matara, Galle and Ratanapura districts with high rainfall and warm temperature has high level of astringent properties. The tea biomass production itself is higher in low-elevation areas.
context_section_description: Over 188,175 hectares (727 sq mi) or approximately 4% of the country's land area is covered in tea plantations. The crop is best grown at high altitudes of over 2,100 m (6,890 ft), and the plants require an annual rainfall of more than 100–125 cm (39–49 in).
  Tea is cultivated in Sri Lanka using the ‘contour planting’ method, where tea bushes are planted in lines in coordination with the contours of the land, usually on slopes. For commercial manufacture the ‘flush’ or leaf growth on the side branches and stems of the bush are used. Generally, the two uppermost leaves and a tip bud, which have the most desired flavour and aroma, are skillfully plucked, usually by women. Sri Lanka is one of the few countries where each tea leaf is picked by hand rather than by mechanization; if machinery were used, a considerable number of coarse leaves and twigs could be mixed in, adding bulk but not flavor to the tea. With experience the women acquire the ability to pluck rapidly and set a daily target of around 15 to 20 kg (33 to 44 lb) of tea leaves to be weighed and then transported to the nearby tea factory. Tea plants in Sri Lanka require constant nurturing and attention. An important part of the process is taking care of the soils with the regular application of fertilizer. Younger plants are regularly cut back 10–15 cm (4–6 in) from the ground to encourage lateral growth and are pruned very frequently with a special knife.
  The tea factories found on most tea estates in Sri Lanka are crucial to the final quality and value of manufactured tea. After plucking, the tea is very quickly taken to the muster sheds to be weighed and monitored under close supervision, and then the teas are brought to the factory. A tea factory in Sri Lanka is typically a multi-storied building located on the tea estate to minimize the costs and time between plucking and tea processing. The tea leaves are taken to the upper floors of the factories where they are spread in troughs, a process known as withering, which removes excess weight in the leaf. Once withered, the tea leaves are rolled, twisted and parted, which serves as a catalyst for the enzymes in the leaves to react with the oxygen in the air, especially for the production of black tea.
  The leaves are rolled on circular brass or wooden battened tables and are placed in a rotating open cylinder from above. After rolling is finished, the leaf particles are spread out on a table where they begin to oxidize in the ambient heat and humidity. Controlling the temperature, humidity, and the duration of oxidation requires a great deal of attention, and excessive deviation in the process can spoil the final product. As oxidization continues, the colour of the leaf changes from green to a bright coppery color. Once oxidation is complete, the fermented leaf is inserted into a firing chamber to denature the enzyme, preventing further chemical reactions from taking place. The firing process also contributes to the flavor. Again the regulation of the temperature plays an important role in the final quality of the tea, and on completion the leaves will appear hard and dark.
  Grading (ordered by size in Sri Lanka) then takes place as the tea particles are sorted into different shapes and sizes by sifting them through meshes.
  No artificial preservatives are added at any stage of the manufacturing process and sub-standard tea which fails to initially comply with standards is rejected regardless of the quantity and value. Finally, the teas are weighed and packed into tea chests or paper sacks and then given a close inspection. The tea is then sent to the local auction and transported to the tea brokering companies. At the export stage, the Sri Lanka Tea Board will check and sample each shipment. The tea is then packaged and shipped around the world.
caption: Graded tea
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