2.Next stop is the tea packaging plant.
“Although tea was first used as a beverage in China nearly 5,000 years ago, the Ceylonese plantations (started in the mid-1800s) quickly became famous for the quality of their Orange Pekoe tea. Sri Lanka (formerly Ceylon) has ideal conditions for growing a range of teas, ample rain and good land ranging from sea level (for strong taste) to 6,000 feet, suited to the mild Orange Pekoe greens. Our tea, grown at about 5,000 feet, has a classic mellow Orange Pekoe taste without the bitterness of low-grown teas.”
– Lee Valley Tools Ltd. (2002)
“Tea leaves are hand picked from the bushes once each month, only two leaves and a bud from each twig. The fresh leaves are spread on racks to wilt (losing moisture) for 18 to 24 hours before being rolled into twists to break down the cells. These twists are spread on tables to ferment for up to 3 hours before the fermentation process is stopped and the flavours locked in by warm air drying. The twists are broken and the resulting leaf particles are then graded and packed.”
– Lee Valley Tools Ltd. (2002)
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