Lankarus

Lankarus Teas

Throughout the world — in more than 145 countries — tea is supplied from Sri Lanka. The country produces more than 305 million kg per year. tea of the most diverse varieties, which is 10% of world production of tea products. And these figures are growing from year to year!In the past few years, our company has made a significant contribution to the supply of high-quality, environmentally friendly, without preservatives and colorants, tea in 35 countries. We offer to join the connoisseurs and suppliers of the best product of the nature of Sri Lanka!

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A bit of History
The first seeds of tea tree and young tea bushes were brought to Sri Lanka in 1839 from the Botanical Garden of Calcutta in India. These were the seeds of Chinese camellia (camellia sinensis). This is how the botanical name of the plant sounds, which we all know as «tea». The production of Ceylon tea began to develop rapidly during the 1870s and 1880s, which aroused great interest on the part of large British companies that began to acquire estates as property. Thus, from 400 hectares in 1875, the volume of tea plantations increased to 120,000 hectares in 1900. Now the plantations occupy about 220,000 hectares of highland and southern plains areas of the country. Sri Lanka produces mostly black tea and today is the world's largest exporter of «orthodox» tea (tea of the traditional method of production) with 20% of the market share. This is the third place in the world after China and India. At the same time, it is Ceylon tea that surpasses Chinese and Indian tea by ecological, biochemical and many other indicators. The best it is considered and to taste, color, aroma professional tasters of the whole world.

Tea production process
Collection of tea leaves
The process of harvesting green tea leaves is called harvesting. This work is traditionally performed by women. They pass between the rows of tea bushes, collecting two upper leaves and an undisclosed kidney. Collection of leaflets is carried out every seven to ten days.
Wilting
After the leaves are delivered to the factory, they are laid out for withering on drying machines in well ventilated rooms, which allows air flows to freely circulate between the leaves. During the rainy season, additional control over the withering process is required, which is provided by the supply of warm air with powerful electric fans. The process of wilting takes 8-10 hours.
Twisting
Sun dried leaves are fed into the machines for twisting. They affect the cellular structure of the leaves, and extract natural juices and enzymes that give the tea a distinctive flavor. The result of this stage is getting twisted leaves.
Fermentation
The next step is known as «fermentation» or «oxidation». Twisted tea leaves are again laid out on racks, in a cool and humid atmosphere, which for almost three hours gives them a copper-brown shade due to the absorption of oxygen by the leaves.
Drying
Fermentation ends at the stage where tea is slowly passed through a chamber with hot air. This process is called drying. Now the green leaves shrank by about a quarter of their original size, and found a familiar black color. In the production of green tea, the oxidation process passes, and the freshly picked leaves undergo a drying process either by steam or by heating the container into which they are placed.
Sorting
The final stage of production is sorting, or «screening», where tea is divided into different grades depending on the size of the tea leaf. This is achieved by passing the dried tea leaf through the vibrating mesh. After screening, each tea grade is weighed and packed separately in bags, and then transferred to the conveyor by weight and packing. By the way, to get 1 kg. black tea 4.5 kg. of green leaf is required.

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The main Lankarus branded tea produced in Sri Lanka:
Pekoe — Twisted leaves, giving a weak tea with a delicate taste and aroma.
Orange Pekoe — Tea from a broken leaf and leaf buds with a mild taste and aroma.
BP1 (Broken Pekoe 1) — Granulated tea, obtained by technology «cut», «break», «twist». Round smooth granules, which when brewed give a strong tea with a pronounced taste.
PF1 (Pekoe Fannings 1) — Small pellets. A strong drink, ideally suited for packaging in bags.
BOP1 (Broken Orange Pekoe 1) — A twisted broken sheet, predominantly from the plains, giving a soft, intoxicating aroma.
BOPF (Broken Orange Pekoe Fannings) — High-mountain tea from a smaller sheet than BOP. Has a stronger taste than the VOR.
FBOPF Ex. Sp. (Flowery Broken Orange Pekoe Fannings Extra Special) — A single sheet with a lot of «tips». Magnificent soft taste with caramel flavor.
FBOPF1 — Medium-leaf plain tea, strong and sweet in taste.
Dust — The tea «dust». Gives tea the optimal strength. Ideal for tea production in disposable bags.
Silver Tips — Selective leaf buds that get a velvety-silvery color when dried. Exquisite fragrant tea with truly magical healing properties.
Gun Powder — Green tea, made with special technology of calcination in a Chinese frying pan.
Sencha — Green tea, made by the Japanese technology of evaporation. The drink has a tender taste and a «Japanese» character.

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Tea Preparation Guidelines
Tea is one of the greatest pleasures of our life. It improves mood, tones, rejuvenates blood vessels and capillaries, refreshes the complexion, exacerbates perception, has a beneficial effect on memory and motility, regulates blood pressure. On the therapeutic properties of tea written whole books, its wonderful healing properties can be spoken endlessly.
• Always use high-quality Ceylon tea by Lankarus and store it in a sealed container. Never store tea together with other sharply smelling foods and aromatic substances. Do not store near liquids to avoid molding.
• Use freshly boiled or filtered water for brewing (preferably water from natural sources with the lowest content of minerals). Never use previously boiled water that has been boiling for a long time. Brew tea should be when the water has barely reached the boiling point. Long boiling water will not give the taste of real tea because of a lack of oxygen.
• Preheat the kettle and scald the rest of the dishes used to make tea with hot water.
• Use one teaspoon of tea leaves per person, and one per teapot, or one tea bag per person.
• Let the Lankarus tea brew for 3 to 5 minutes to display its fragrance and strength. Stir the tea in the kettle before pouring it into the cup.
• If you drink tea with milk — first pour the milk in the cup, and then — brew. Add lemon in a cup directly before the first sip. To save more vitamin C, do not keep a slice of lemon in boiling water for long.

In Sri Lanka, six agroclimatic zones of cultivation of Lankarus tea,
and each of them is able to offer connoisseurs of tea a variety of variations of its properties, satisfying the most demanding taste:
Nuwara Eliya (elevation 2000 m above sea level). The aromas of cypress trees, wild mint and eucalyptus cover tea bushes, adding a specific flavor to the characteristic taste of tea. A light tone of tea leaves suggests: tea is very soft, impatient, and with the addition of ice it turns into a refined and refreshing drink.
Uda Pussellawa. Has a delicate taste of medium strength.
Dimbula (altitude 1050-1650 m. above sea level). Monsoon and cool climate give the drink a bright taste, ranging from rich to delicate, with medium strength.
Uva (height of 900 — 1500 m. above sea level). It is used for a variety of blends, each featuring a different facet of its character.
Kandy (height 600 — 120 m. above sea level). Saturated, pronounced. Ideal for lovers of strong, rich in flavor tea. And with milk — it's also a treatment and just a pleasure!
Ruhuna (height 600 m above sea level). The special soil conditions of the Ruhuna area give the tea leaf a tartness and a characteristic special taste, which opens completely when brewing. Perfect choice for lovers of colorful tea with a touch of sweetness.

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The «Lion with the Sword» symbol, which can be found on Lankarus tea packs
This is the Sri Lanka Government's guarantee that the tea purchased by buyers is a high-quality 100% Ceylon tea, packed only in Sri Lanka. Foreign importers and tea producers do not have the right to put the logo «Lion with a sword» on their packages with tea, even if it is 100% Ceylon. Brands with the logo «Lion with a sword» printed on the packaging correspond to the quality standards set by the Sri Lanka Tea Board. Branded Lankarus tea — approved by the Tea Board is guaranteed to be high quality, environmentally friendly, without dyes and chemical preservatives.

Wholesales of Lankarus tea
We do not just offer delicious, ecologically pure, colorless and preservative tea, we offer our customers to try and compare the best sorts of tea from our range. The main consumers of various brands of Lankarus brand tea are restaurants, cafes, tea boutiques, hotels in Sri Lanka. The offer always contains fresh oolongs, perennial pueras, classic green teas, teas with herbal and vegetable additives (lemon, cinnamon, cardamom, ginger, jasmine and many others). And, as additives are used only pieces of plants, and not artificial flavors!

Our tea is exported to 35 countries of the world
In Lankarus we are convinced of the highest quality of products. This is evidenced by the high interest of the purchasing parties from different parts of the world. We are ready for mutually beneficial cooperation, and an individual approach to each client is the key to the successful development of your company in the market of Ceylon tea supplies to your country.
We suggest you to familiarize yourself with the terms of tea supplies to your sales market and with the price-list of Lankarus!

For more information contact us:

info@lankarus.com,
sergius@lankarus.com,
denis@lankarus.com

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  • Phone (Eng, De): +94 772 72 6404
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  • Email: info@lankarus.com

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