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Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this. At every station, people board the rickety timber train, and wander through the carriages selling mango slices, parcels of rice and curry, oranges, spiced chickpeas and lottery tickets. Passengers hang outside the open doorways and when the train goes through the tunnels, the children shriek with delight.

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Lush layers of velvet hug the slopes like a carpet of thick shag, manicured and laid out without a wrinkle. The hillsides are dotted with specks of bright colour, as squ of sari-clad tea pickers move deftly through the metre-high bushes picking the leaves and buds, and placing them into wicker baskets strapped to their backs.

Slap bang in the middle of the tea-growing region at an altitude of 1, metres is Nuwara Eliya, which retains its hill station atmosphere more than anywhere else in the country. Down at the Hill Club on the outskirts of town, a white-jacketed, white-gloved waiter emerges from the main entrance carrying a tray containing a china teapot, cups and saucers. He walks through a trimmed hedge archway, across the immaculately manicured lawns and carefully places the crockery on the linen tablecloth.

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The whole tea-making ceremony is carried off with a delightful panache. A short train trip from Nuwara Eliya is the sleepy village of Ella where ladies wake to the chanting of monks from the nearby monastery and are treated to the most magnificent sunrise view — straight through the Ella Gap. The cool green hill country is soon replaced with a flat, ochre-coloured landscape, and a dry air crackling with the heat.

This is home to the water buffalo, which may be seen wallowing in muddy waters, often just a lankan of magnificent horns, slits of eyes and dark-grey nostrils visible. Asitha, my driver pulls up beside Vancouver of the wooden roide stalls, where the smiling owner is already busy ladling thick, white buffalo curd into two sundae glasses lined up on a tray.

Once the curd is piled into the glasses, an elderly lady, dating is also in the tiny stall, takes the stopper out of bottle and pours a stream of golden treacle over it. As I get nearer to the coast, coconut palms sway in the breeze and the Indian Ocean, the colour of a Ceylonese sapphire, appears to be suspended between the burning white sand and the cloudless sky.

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Few trees in the world are of greater benefit to man that the coconut palm. In addition to the milk which can also be used to cure headaches, upset stomachs and hangoversand the white pulp side dish accompanying almost every meal in Sri Lanka, the husk is also utilized to make rope, mats and bed fillings. Yala National Park boasts a variety of habitats and eco systems including dry plains, rocky outcrops, moist monsoon forests, and both freshwater and marine wetlands.

Private air-conditioned buses cover all the major routes. Another excellent way of getting around is to hire a car and driver for a of days and create your own itinerary.

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Costs can be quite reasonable. The origins of tea drinking can be been traced back to the Chinese Emperor Shen Nung of 27BC, who discovered this delectable drink when a few leaves from the tea plant Camellia sinensis dropped into a pot of water he was boiling. What would life be like without a good cup of tea?

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Its been eagerly adopted by many countries, and each has a typical and traditional way of drinking it. Tea first arrived in Sri Lanka as a substitute for coffee when a devastating disease destroyed the extensive coffee plantations in the 19th century. Ina reclusive Scotsman called James Taylor began planting tea seedlings at the Loolecondera Estate southeast of Kandy. Today, Sri Lanka produces some of the most sought after, fragrant and delicious teas in the world.

Everyday aroundestate workers mainly Tamil women pluck several million-tea leaves by hand. Only the bud and the two youngest leaves are plucked, for it is these that have the flavour and aroma. The plucked tea leaf is then brought to the muster sheds where they are weighed and the first quality inspection is made. The leaf is then moved to the factory where they are withered using large blowers. The next step in the manufacturing process involves, cutting the leaves. This brings out the juices and begins the fermentation process.

Fermentation is the critical step.

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The humidity, temperature and fermentation time has to be well controlled or the flavour is lost. After fermentation is completed, the leaf is fired, to lock in the flavour, to dry it and to improve the keeping qualities. The final step is the separation of the product according the colour and the particle size. Absolutely no preservative or artificial flavouring are added in the manufacture of pure Ceylon tea. Tea is further categorized by the altitude at which it is grown. Low-grown teas, produced at below metres, are of good quality and give good colour and strength but lack the distinctive flavour and bright fresh taste of the higher-grown teas and are usually used in blending.

Mid-grown teas, grown between metres are rich in flavour and give good colour. As well as the wonderful black teas, some estates also produce silver tip white tea that gives very pale straw-coloured liquor and should be drunk without milk.

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Toggle full screen mode Gallery Image Locals drinking tea at a roide stall. Typical Sri Lankan meal, colourful and spicy. Riverboat cruise, south coast. Cricket is the country's one sport and is played on nearly every available scrap of land. Beach scene-Mirissa.

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Tea-Sri Lanka's famous brew. Kiri Peni or curd and honey, a delicious snack at any time of day and the perfect dessert to finish a spicy meal.

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A Sri Lankan woman sells corn and mango slices from her stall. The Temple of the Tooth in Kandy, which houses the sacred tooth of Buddha. Flowers and offerings feature strongly in Sri Lankan daily life. Sri Lanka's famous stilt fisherman at dusk on the island's south coast.

Tea factory near Ella. Many offer tours and a chance to buy quality teas.

Magnificent sunrise view in tea country. Women hard at work at a coconut factory. The husk is used to make ropes, mats and bed filling. Working elephants and their owners may be spotted anywhere, especially in the Kandy area. Old timber rattler in tea country. Three Sri Lankan ladies and umbrellas. View All 17 Photos 1 of All 17 Photos for Gallery. Latest National Stories.

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