{"id":18405100,"date":"2022-06-10T17:13:43","date_gmt":"2022-06-10T15:13:43","guid":{"rendered":"https:\/\/escales.ponant.com\/sri-lanka-ile-du-the\/"},"modified":"2026-06-17T13:41:52","modified_gmt":"2026-06-17T11:41:52","slug":"sri-lanka-insel-des-tees","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/de\/sri-lanka-insel-des-tees\/","title":{"rendered":"Sri Lanka \u2013 die Insel des Tees"},"content":{"rendered":"

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Im Land des gr\u00fcnen Goldes<\/strong><\/h2>\n
\n

Manche trinken ihn pur, andere mit einem Schuss Milch. In manchen Kulturen, wie in Japan, folgt seine Zubereitung einem jahrhundertealten Ritual. Doch nirgendwo ist der Tee so sehr das Herz eines Landes wie in Sri Lanka. Die Geschichte der Insel und die ihres ber\u00fchmtesten Exportguts sind kaum voneinander zu trennen \u2013 von der britischen Kolonialzeit unter dem Namen Ceylon bis heute.<\/p>\n<\/blockquote>\n

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Der Schatz, der w\u00e4chst<\/h3>\n

Die Zahlen sind bemerkenswert f\u00fcr ein Land dieser Gr\u00f6\u00dfe: Obwohl Sri Lanka fl\u00e4chenm\u00e4\u00dfig zehnmal kleiner ist als Frankreich, ist es der weltgr\u00f6\u00dfte Tee-Exporteur und viertgr\u00f6\u00dfte Tee-Produzent \u2013 mit rund 300.000 Tonnen Ernte pro Jahr. China, Indien, Kenia und Sri Lanka zusammen erwirtschaften 75 Prozent der global gehandelten Teemenge.<\/p>\n

Dabei bedeckten diese feinen, zartbl\u00e4ttrigen Str\u00e4ucher die sanft geschwungenen H\u00fcgel im Zentrum und S\u00fcden des Landes nicht immer. Bis zur Mitte des 19. Jahrhunderts bauten die Briten dort Kaffee an. Preisverfall, wachsende Konkurrenz und schlie\u00dflich ein Parasit, der ab 1869 ganze Plantagen vernichtete, zwangen die Bauern zum Neuanfang. Mit dem Tee begann der eigentliche Aufstieg Sri Lankas.<\/p>\n

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Ideales Klima f\u00fcr den Teeanbau<\/strong><\/h3>\n

Dass sich der Teestrauch in Sri Lanka so nachhaltig durchgesetzt hat, liegt nicht nur an der Geschichte \u2013 es liegt am Boden, an der Luft, an der H\u00f6he. Tee gedeiht in feuchter Umgebung bei gleichbleibenden Temperaturen um die 16 Grad. Genau dieses Klima herrscht auf den s\u00fcdlichen Hochebenen. Die Str\u00e4ucher kennen dort keine Ruhephase; die Bl\u00e4tter k\u00f6nnen das ganze Jahr geerntet werden.<\/p>\n

Sri Lanka z\u00e4hlt sechs Hauptanbauregionen: Nuwara Eliya, Uva, Dimbula, Kandy, Ratnapura und Galle. Sie erstrecken sich von Meeresh\u00f6he bis auf 2.000 Meter \u2013 eine Spanne, die dem Tee seine gesamte geschmackliche Tiefe verleiht.<\/p>\n

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Die H\u00f6he, in der der Tee w\u00e4chst, entscheidet \u00fcber alles: Farbe, Aroma, St\u00e4rke \u2013 und letztlich dar\u00fcber, wann man ihn am liebsten trinkt. Ein kleiner \u00dcberblick f\u00fcr eine perfekte \u201eTea Time\u201d:<\/p>\n

Zwischen null und 600 Metern wachsen die Low-Grown<\/em>-Tees, die Tees des Flachlands. Ihr Sud ist dunkel und kr\u00e4ftig \u2013 ideal als Fr\u00fchst\u00fcckstee, mit oder ohne Milch.<\/p>\n

Zwischen 600 und 1.300 Metern entstehen die Medium-Grown<\/em>-Tees der Mittellagen: holzig in der Note, mit einer nat\u00fcrlichen Affinit\u00e4t zu Zitrusaromen.<\/p>\n

Ab 1.300 Meter schlie\u00dflich wachsen die High-Grown<\/em>-Tees der H\u00f6henlagen \u2013 feiner, konzentrierter, von subtiler Komplexit\u00e4t. Sie erinnern an den Darjeeling, der als edelste aller Teesorten gilt. Die High-Grown-Tees Sri Lankas geh\u00f6ren zu den begehrtesten der Welt.<\/p>\n

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Die Farben des Tees<\/strong><\/h3>\n

Was den Tee seine Farbe gibt, ist Oxidation \u2013 der Prozess, bei dem die Bl\u00e4tter nachdunkeln und sich der Geschmack entwickelt. Gestoppt wird er durch W\u00e4rme. Je nach Verarbeitungsweg entsteht Wei\u00dfer, Gr\u00fcner oder Schwarzer Tee \u2013 und jeder folgt seiner eigenen, pr\u00e4zisen Logik.<\/p>\n

Beim wei\u00dfen Tee<\/strong> werden Knospe und die beiden angrenzenden Bl\u00e4tter von den besten Str\u00e4uchern gelesen. Das Erntegut trocknet zwei bis drei Tage, oxidiert leicht und der Tee bekommt jene silbrigen T\u00f6ne, die ihn auszeichnen. Ein abschlie\u00dfendes Trocknungsverfahren von zehn bis zwanzig Minuten gibt ihm die endg\u00fcltige Form.<\/p>\n

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Beim gr\u00fcnen Tee<\/strong> werden junge Blattspitzen geerntet. Ein mehrst\u00fcndiger Prozess ist die Grundlage f\u00fcr Farbe, Duft und Geschmack. Anschlie\u00dfend werden die Bl\u00e4tter eine Stunde lang von Hand gerollt, bevor sie bei 65 bis 70 Grad zwanzig Minuten lang erhitzt werden.<\/p>\n

Die Verarbeitung des schwarzen Tees<\/strong> beginnt mit stundenlangem Trocknen. Es folgt ein ein- bis zweist\u00fcndiger Rollvorgang bei hoher Luftfeuchtigkeit und exakt 20 Grad \u2013 weicht auch nur ein Parameter ab, ist die gesamte Ernte verloren. Der abschlie\u00dfende Trocknungsschritt dauert drei\u00dfig Minuten bei 120 Grad. Erst dann sind Farbe, Duft und Geschmack des schwarzen Tees endg\u00fcltig festgeschrieben.<\/p>\n

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Bildnachweise: \u00a9iStock \/ \u00a9 Unsplash<\/p>\n

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Mit PONANT in den indischen Ozean<\/strong><\/p>\n

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Die duftenden, sonnen\u00fcberfluteten K\u00fcsten Afrikas und Inseln des Indischen Ozeans warten auf Sie.<\/p>\n

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Sri Lanka ist der weltgr\u00f6\u00dfte Teeexporteur. Erfahren Sie, wie Klima, H\u00f6henlage und Geschichte den ber\u00fchmten Ceylon-Tee pr\u00e4gen.<\/p>\n","protected":false},"author":35,"featured_media":18405104,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[3042],"tags":[],"thematique":[3070,3068,3079],"class_list":["post-18405100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","thematique-geschichte-und-kulturerbe","thematique-gourmetkueche-und-genuss","thematique-indischer-ozean"],"acf":[],"yoast_head":"\nSri Lanka: Die Insel des Tees | PONANT Magazin<\/title>\n<meta name=\"description\" content=\"Sri Lanka ist der weltgr\u00f6\u00dfte Teeexporteur. 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