Kande Gedara Harvest (Pvt) Ltd

Kande Gedara Harvest (Pvt) Ltd

Food and Beverage Manufacturing

Pitabeddara, Southern Province 2 followers

Rhythm of Nature

About us

Rhythm of Nature

Industry
Food and Beverage Manufacturing
Company size
2-10 employees
Headquarters
Pitabeddara, Southern Province
Type
Partnership
Founded
2023
Specialties
Tea

Locations

Updates

  • Kande Gedara Harvest (Pvt) Ltd reposted this

    Ceylon Tea History (Part 1) Sri Lanka was formerly a British colony known as Ceylon, a name it kept for nearly a quarter-century after independence. It was during the British era that tea first began to be cultivated and manufactured here. The story of Ceylon Tea begins with coffee. The coffee plant had already been found growing naturally among the approaches to the central hill country. Then British Governor Barnes threw the weight of official support behind large-scale cultivation. Land in the central hills was sold for a few pence an acre, official funds were dedicated to research and experiments in coffee-growing, planters and merchants were provided with incentives and support. Most important of all, Barnes provided the infrastructure – a network of roads, including the all-important trunk route from Kandy to Colombo – that enabled coffee-planters to get their produce to town, and then to market in England. In the 1870s, coffee plantations were devastated by a fungal disease called Hemileia vastatrix or coffee rust, better known as "coffee leaf disease" or "coffee blight”. The death of the coffee industry marked the end of an era when most of the plantations on the island were dedicated to producing coffee beans. Planters experimented with cocoa and cinchona as alternative crops but failed due to an infestation of Heloplice antonie, so that in the 1870s virtually all the remaining coffee planters in Ceylon switched to the production and cultivation of tea. In 1824 a tea plant was brought to Ceylon by the British from China and was planted in the Royal Botanical Garden in Peradeniya for experimental purposes. Further experimental tea plants were brought from Assam and Calcutta in India to Peradeniya in 1839 through the East India Company and over the years that followed. In 1867, James Taylor marked the birth of the tea industry in Ceylon by starting a tea plantation in the Loolecondera estate in Kandy. He was only 17 when he came to Loolecondera, Sri Lanka. The original tea plantation was just 19 acres. In 1872 Taylor began operating a fully equipped tea factory on the grounds of the Loolecondera estate and that year the first sale of Loolecondera tea was made in Kandy. In 1873, the first shipment of Ceylon tea, a consignment of some 23 lb (10 kg), arrived in London. Soon enough plantations surrounding Loolecondera, including Hope, Rookwood and Mooloya to the east and Le Vallon and Stellenberg to the south, began switching over to tea and were among the first tea estates to be established on the island. #AparekkaTea #CeylonTea #Tea #RhythmofNature #BlackTea #srilanka

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  • Seven Regional Teas The use of the names of the tea-growing regions of Sri Lanka is strictly restricted and controlled. Only teas that conform to a registered, legal definition of origin and manufacture can bear the name of a given district. First, the tea must have been grown entirely within a particular ‘agro-climatic region’ (the technical term for ‘district’). This usually implies a particular altitude range as well; for example, tea from Uva district will have been grown at an altitude between 1,000 and 1,600m (3,000-5,000ft.) above sea level, while Nuwara Eliya tea will have been cultivated at a higher altitude range, averaging 2,000m (6,000ft). Secondly, the tea has to have been ‘manufactured’ within the district. Fresh tea-leaf does not travel well; it has to be processed within a short period, and every large estate has its own factory dedicated to this operation. While the regional definition permits some latitude regarding the actual processes of manufacture, most Ceylon tea is still made according to traditional methods, which are deemed by experts to produce an end-product of the highest quality. Since 1975, the award and usage of regional ‘appellations’ has been administered by the Sri Lanka Tea Board, the central administrative and regulatory authority for the Ceylon tea industry. The Board sets the standards and regulations with which all tea exported from Sri Lanka must comply. Among these are minimum standards of quality and purity; additionally, to qualify for a district appellation, the tea must conform to the specifications and standards pertaining to that region. The discovery of effect of the diverse climate on tea production has resulted in manufacture of an array of fine teas which are unique to each agro climatic district in Sri Lanka and also are not found anywhere else in the world. Teas produced in these agro climatic regions are known world over as Nuwara Eliya, Dimbula, Uva and Uda Pussallawa in high grown area, Kandy in the mid country, Ruhuna and Sambaragamuwa in the low country area of Sri Lanka. #AparekkaTea #CeylonTea #Tea #RhythmofNature #BlackTea

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  • Quality Seasons Sri Lanka is exposed to two Indian Ocean weather systems, known locally as the northeast and southwest monsoons. The first brings rain between December and March, the second between June and September. The central mountains form a windbreak and watershed, sheltering with their mass the hillsides and the plains on either side of them; thus southern and western parts of the island do not receive the winds and rains of the northeast monsoon, while northern and eastern areas are sheltered from the southwest monsoon. This results not only in a different period of rainfall on either side of the mountains, but also an annual ‘quality seasons’, when the monsoon winds, leached of their moisture, pass over the central watershed to bring cool, dry weather to the terrain on the opposite side. Up among the hills and mountains, however, the complex topography results in an equally complex microclimatic picture, with different areas receiving varying patterns of wind and precipitation from the two weather systems throughout the year. Thus, the climate of each tea-growing district differs more or less from the others. Even within a single district, the variation between small areas can often be marked. These climatic variations are reflected in the diversity of character which is one of the principal and most prized features of Ceylon Tea. Over the years, Sri Lankan planters have learned how to get the best out of local climatic variations in terms of their effect on the tea bush and its product. In the process, they helped establish the character for which each region and subdivision of the tea-growing districts is known. #AparekkaTea #CeylonTea #Tea #RhythmofNature #BlackTea

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  • THE IMPORTANCE OF ORIGIN There are three main tea growing regions in Sri Lanka. These are, Low grown teas which are teas grown on an elevation between sea level to 600m, Mid Grown teas which are from 600m to 1,200m and High grown teas which are grown at an elevation above 1,200m. The taste, flavour and aroma of teas from each elevation are influenced by the conditions particular to those regions. Low grown teas, which are subjected to long periods of sunshine, dry and somewhat warm and moist conditions, exhibit a burgundy brown liquor and a malt, heavy note with black leaf appearance. Whereas High grown teas grown on an elevation of around 3,000 feet would be dramatically different – depending on the time of year, influenced by the chill winds, dry and cool conditions these teas are likely to be extraordinarily light, with greenish, grassy tones in honey golden liquors. The tea-growing regions of Sri Lanka are clustered mostly among the central mountains of the island and its southern foot hills. Like the great wine-growing regions of France, the tea cultivation of Sri Lanka is divided up into seven defined regions or ‘districts’, each of which is known for producing teas of a particular character. Each presents a unique combination of climate and terrain that leaves its mark on the tea it produces, regardless of price point or estate of origin. Of course, there is considerable variation between sub-districts and individual estates, between successive crops taken from the same estate in successive years and even between different hillsides on the same estate; yet despite such differences, the regional character of the tea is always evident to the experienced taster or connoisseur. #AparekkaTea #CeylonTea #Tea #RhythmofNature #BlackTea

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  • Tea Grade Nomenclature | Orthodox Teas Black Tea - CTC Teas (cut, tear, curl) 01. BPS: Broken Pekoe Special – Even curl pieces 02. BP1: Broken Pekoe 1- Little smaller than BPS 03. BPL: Broken Pekoe Leaf – Even leaf pieces 04. PF1: Pekoe Fanning’s 1 – Similar to BP1 but small pieces 05. PD: Pekoe Dust - The smallest of particles smaller than PF1 leaves #TeaGradeNomenclature #OrthodoxTeas #BlackTea #RhythmofNature #Tea #CeylonTea #AparekkaTea #CTC

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