Basilur Tea

 

 

Our EdgePassionate About Quality
Almost every shape / design of our products is unique to BASILUR and custom made for us. Skilled specialists with over several decades of tea experience select only the best tea for Basilur. We are comparatively small. Therefore, we can offer you a more personalized and fexible service than others. Only the highest quality packaging materials have been used to ensure freshness, convenience to customers and quality of overall products.


Freshness is an important fact in tea quality and in differentiating brands. BASILUR is packed right where the tea is grown. BASILUR guarantees a fresh cup of tea in each of their packaging, just few days after the tea is harvested.

At BASILUR tea , we are mostly passionate about quality. From plucking to fermenting, testing and sorting we have set stringent standards to complete on a par with the best quality tea from all around the world. 

Ceylon TeasCeylon Teas
Ceylon tea is a particularly prized form of black tea from Sri Lanka. It has a golden color and rich, intense flavor which many tea consumers greatly appreciate, and it is used straight as well as in tea blends. Sri Lanka is one of the largest tea producers in the world, and Ceylon tea can be found all over the world as a result. Particularly fine highland varieties can also get quite costly, as they have a rich taste and strong aroma favored by some consumers.

Sri Lanka was known as Ceylon under colonialism, and the name has stuck for the tea. Tea was first introduced to the country as a crop in 1867, to replace a devastated coffee crop. Tea producers quickly began to produce tea with a unique flavor and color, and Ceylon tea began to experience high demand. The majority of Ceylon tea is grown in the highlands of the country, with lower elevation teas being used as filler in tea blends.

Six regions of Ceylon produce tea: Galle, Ratnapura, Kandy, Dimbulla, Uva, and Nuwara Eliya. Ceylon tea is often identified by the region it was grown in, and each area's tea, tastes distinctly different, with the best harvests coming in February, March, August, and September. The tea leaves are carefully selected for optimal flavor and meticulously oxidized to make classic black tea. After oxidation, the tea is roasted and prepared for sale at packaging facilities.

 

The Discovery of TeaThe Discovery of Tea
There are two different legends as to how tea was originally discovered:

The Chinese Legend: 
Around five thousand years ago, The Chinese Emperor Shen Nung (Divine Healer), was revered as a great teacher of agriculture and herbal medicine. He took pride in teaching his people the value of cultivating the land and the wisdom in boiling water to make it safer to drink and believed that it also increased longevity. One day, while working in his own garden, Shen Nung was enjoying a cup of steaming water when he noticed that a few leaves of a nearby camellia-like bush had blown into the imperial cup. Sipping the concoction he discovered a drink that was refreshing, relaxing yet exhilarating and increased his sense of well-being. And so tea was born. 

The Japanese Buddhist Legend: 
The Japanese legend traces tea’s beginnings to Prince Bodhidharma, (also known as Daruma) who was a missionary monk. He was instrumental in bringing Buddhism from India to China and Japan. During his mission Bodhidharma began a nine-year meditation in a temple, built in a cave, in Canton. Growing tired after endless months of staring at a stone wall, he fell asleep. When he awoke, Bodhidharma was so disgusted with himself for sleeping, that he cut off his eyelids and threw them to the ground. It was there, according to legend, that the first tea plant grew, providing Bodhidharma with the leaves with which to make an elixir that kept him awake and refreshed, for the remaining years of his mission. And so tea was born.