Tea production in Sri Lanka

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/tea-production-in-sri-lanka

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the dominant tea varietal?Camellia sinensis var. assamica, cultivated extensively across various elevations
2. What is the employment generation?Supports over 1 million jobs directly and indirectly within the tea sector
3. What makes Sri Lankan tea special?Sri Lanka’s hills and valleys give tea different flavors. The cool highlands make sweet, aromatic teas, while the warm lowlands produce strong, bold teas.
4. How did tea become popular in Sri Lanka?Tea was first grown in 1867. When a disease destroyed coffee farms in 1869, farmers planted tea instead, and it grew quickly.

Terroir: The environmental factors, including soil, climate, and topography, that affect a crop's characteristics.
Orthodox vs. CTC: Orthodox tea is made using traditional methods for whole leaves; CTC is machine-processed for smaller, uniform particles, often for tea bags.
Oxidation: A chemical process in tea making where enzymes react with air, developing color and flavor, particularly in black and oolong teas.
Smallholder Sector: A significant portion of tea cultivation managed by individual farmers on small landholdings, crucial for employment and production.