Tea is a drink prevalent in many cultures and countries. Its transformation from a luxury to a beverage available at reasonable cost to the masses is one that illustrates motifs of the modern world. In the college curriculum, the study of tea can serve to illustrate many broader themes in world history, environmental studies, labor issues, immigration, and globalization.
This set of mini-modules contains background information for instructors, a PowerPoint with relevant images, online readings and activities, a glossary, and further resources. The units can be used individually to suit instructor and curricular needs.
The Introduction for Students section may be used by instructors in the classroom as background for more in-depth study, or can be viewed by students on their own or in groups, outside the classroom.
General view of tea estate Ceylon late 19th century
Instructional Objectives
Using the case of Sri Lanka, this unit seeks to:
- develop an understanding of the history of the global tea industry in the context of British colonialism and expanding international trade, from the mid-nineteenth century into the present.
- examine the impact of tea industry practices, past and present, on the physical environment.
- analyze the conditions and constraints that affect tea plantation workers.
- explore the impact of the tea industry on tea-producing economies.
What is Tea, and Why is it Popular?
Tea is the most popular drink produced in the world. Originally grown and drunk in China more than 2,000 years ago, tea has gained worldwide popularity since the 17th century. While today there are all sorts of herbal teas available, made from various plants, true tea is made from the leaves of Camellia sinensis. Unlike many other crops, such as corn or soybeans, which have multiple uses, tea’s only use is for drinking. This means that the market for it as an agricultural commodity, while widespread, is very particular. At first valued for its supposed medicinal properties, tea became desired as a beverage that possessed calming, almost spiritual qualities. In the first half of the 18th century the impact of diseases spread by contaminated water such as dysentery, cholera and typhoid fever declined, since tea drinking required boiling water, killing its bacteria. Later, as societies became more industrialized, tea was used for its caffeine and energizing characteristics.
Camellia Sinensis
For good tea crops it is necessary to have the right climate, elevation, temperatures, humidity and rainfall. Additionally, tea leaves must be processed soon after they are picked. This means, for the most part, tea must be grown and produced only in certain parts of the world, especially Asia and Africa. While India and China can grow their own, tea-loving regions such as Europe, the Middle East and the U.S. are dependent on imports to satisfy local thirst for tea. Thus, tea began as, and remains, an important product in international trade.
Tea bushes are heavily pruned to force them into a convenient height and breadth to form a wide expanse that maximizes new growth. New shoots, “two leaves and a bud,” are then carefully plucked by workers who carry the selected leaves on their backs until they can be weighed. Each worker can pluck about 70 pounds of tea leaves per day, which produce about 15 pounds of finished tea. After the tea leaves arrive at the tea factory, they are first “withered” or dried to reduce their moisture. The next step is rolling, which either twists or tears the leaves to make their enzymes available. The leaves are then oxidized or fermented, and then dried further. Sorting is next, with grades of tea differentiated, such as Pekoe, Broken Orange Pekoe, etc. Finally, the leaves are packed and shipped. Additional processing into tea bags, ready-made tea, etc. for consumer use comes later, after the bulk is sold at auction.
Tea taste is a function of many factors, including the type of tea bush, the altitude at which it is grown and the processing it undergoes. Black tea is fully oxidized (or “cooked” in tea terminology), a natural chemical transformation which breaks down the chlorophyll in the leaves. Green tea is processed by using heat to prevent oxidation at an early stage, stopping the leaves from turning dark. Leaves for oolong tea are partially oxidized, its processing falling between black and green tea. White tea is mostly unprocessed, making it the lightest in color.
Tea and Sri Lanka
The pattern of colonial encounters in Sri Lanka, then known as Ceylon, followed those of the larger forays of European countries in establishing their empires throughout the world. First the Portuguese took control of the coastal part of the island (from the beginning of the 16th century until the mid-17th century), followed by the Dutch (from the mid-17th century to the end of the 18th century), and then the British (from the end of the 18th century until 1948). Britain was the first foreign power to gain control of the entire island in 1815. Ceylon’s tea industry was born in the 1870s as a response to a fungus that began to attack coffee plants, which had been a main focus of production on the island since the 1820s. Tea soon replaced coffee as Sri Lanka’s main export crop.Thus, the study of tea in Sri Lanka serves as an introduction to issues that impact many parts of our world.
Henry Cave, A trio of pluckers, c. 1900
This unit is designed for maximum flexibility, so the exact order of modules, activities, etc. is not prescribed. Rather, each curricular-focused module includes background information for the instructor, suggested student activities based on specified online resources, and websites for additional information. These may be incorporated into a range of courses.
The activities within these modules provide content depth and the exploration of concepts important in the study of each of these curricular areas. While the specifics may be focused on Sri Lanka, the study questions and approaches almost always serve to address more general issues.
Most of the activities are suitable for community college or early undergraduate students. A few activities may require additional research or content in order to fully appreciate the information, but the instructor can decide what works best in each class or course.
Many of the activities can be used in full-class settings, but are also appropriate for small-group formats, or even for homework assignments. The questions listed are suggestions for fostering understanding of the readings and developing critical thinking skills.
