OXALIS 2024 / 2025

15 SRI LANKA Sri Lanka is an agricultural country with greatly developed tea plantations. In fact, Ceylon tea is a globally recognised trade mark. Despite Ceylon usually being associated with black tea, a green variant from plantations near Kandy, the ancient capital, is certainly worth trying. (9)10200 Ceylon Green 70 1 2 Aunique and rareCeylon tea fromthe Kandy region, the ancient capital of Sri Lanka. The tea is produced toaChinesemethod of preparation. Its taste is dominated by meadow flowers and honey, and at the end by ripe fruit. (9)10281 Myanmar Red Mountain 60 1 2-3 The leaves of this tea are picked from trees that are between 25 and 100 years old. It is produced in the Pindaya area at an altitude of approximately 1,200 m.a.s.l. Over 50% of the local inhabitants earn their living by growing tea. Showing mostly twisted leaves silvery green in colour, this tea brews into a deep yellow liquor with the taste of dried apple and umami, accompanied by a subtle smoky edge. MYANMAR Myanmar’s modern-day tea culture is about a century old and is strongly influenced by British, Chinese and Indian customs. A popular pastime is to visit relaxed, laid-back teahouses that stand on most street corners. The nation’s tea, referred to as “laphet”, is renowned for its exceptional quality and variety. According to records, it was actually first cultivated in Shan State in the 8th century, and maybe a remote part of the country, too. Production was scaled up in the 11th century and tea became the drink of royalty in the Bagan dynasty. Today, Myanmar turns out varieties of superior green tea, as well as black and white types. The leaves are harvested from April to November, the best ones being picked during late March tomid-April. Prior to the adoption of economic reforms and the country opening up, exports of tea from Myanmar were rare. However, it is now frequently sold in Japan and South-east Asia, and it has been available in the EU since 2016. Standard packaging g kg Standard packaging g kg KENYA First tea trees were planted by caucasian colonials in 1903, as an experiment, in Limuru, region of Kiambu. The production has been increasing slowly and tea has become an important economic aspect for the country. Therefore, the organisation of Kenya Tea Development Authority (KTDA) was established in 1964. This organisation associates tiny farmes with the aim to support tea production. Nowadays, tea is mostly grown in Kenyan mountains in the altitude between 1520-2750 m.a.s.l. Majority of tea leaves is processed by CTC method for following production of portioned teas. Minor quantity represents a production of orthodox teas which are exported into the whole world. (9)10288 Kenya Kangaita Green BOP LIMITED 70 1 2 In the mountains of Mount Kenya in the altitude of 1500 to 2200 m. a.s.l. we can find the biggest tea area in the country. Thanks to the pleasant climate and a land rich for minerals, tea from this region has unique characteristics and is full of flavour. Longish, dark green leaves with occasional tips are turned into light-yellow infusion after brewing. There is a peach and apricot aroma. In a taste you can feel grapes and peach with a slight note of umami. Standard packaging g kg