Ceylon Tea - The most delicious tea in the world
Sri Lanka produces quality teas unparalleled in flavour and fragrance and unique to the diverse agro-climatic zones of Nuwara Eliya, Dimbula, Uva, Uda Pussellawa, Kandy and Ruhuna.
Nuwara Eliya - Delicately fragrant
As Nuwara Eliya is unique, so is its Tea. The fragrance of
cypress trees and the menthol of wild mint and eucalyptus, float through the
air and contribute to the teas characteristic flavour. Recognized by tea
connoisseurs, it has been said that Nuwara Eliya, at 6,240 feet above sea
level, is to Ceylon tea what Champagne is to French wine. Brewed light it makes
for a very smooth cup of tea that can also be iced for a refreshing difference.
Uda Pussellawa - Exquisitely tangy
Located east of Nuwara Eliya, the tea grown on the Uda Pussellawa mountain range experiences two periods of superior quality. The traditional eastern quality season from July to September is the peak, but the dry cold conditions of the first quarter of the year yield a range of rosy teas. Of medium body and subtle character these teas produce a majestic flavour.
Dimbula Exquisitely tangy
Refreshingly mellow One of the earliest areas to be planted after tea took over from coffee in the 1870's, Dimbula is perhaps, the most famous name associated with Ceylon tea. The plantations located at 3,500 to 5,500 feet above sea level, cover the western slopes of the district. The monsoon rains and the cold dry weather produce a range of teas, from full bodied to light and delicate. Enjoyed with or without milk.
Uva - Exotically aromatic
Grown at an elevation between 3,000 to 5,000 feet above sea level, on the eastern slopes of Sri Lanka's central mountains, the Uva teas have a truly unique flavour. These teas are commonly used in many different blends but, with their different characteristics, they can also be enjoyed on their own.
Kandy - Intensely full-bodied
An ancient capital of Ceylon, Kandy is also the first place where tea was grown in Sri Lanka. These mid country teas grown on plantations at 2,000 to 4,000 feet above sea level, produce a full bodied tea. Ideal for those who like their tea strong and bursting with flavour. Best served with milk.
Sri Lanka produces quality teas unparralled in flavour and fragrance and unique to the diverse agro-climatic zones of Nuwara Eliya, Dimbula, Uva, Uda Pussellawa, Kandy and Ruhuna.
Ruhuna
Distinctively uniqueThese teas uniqueness begins with the low elevation of its plantations. The southern part of Sri Lanka, though not traditionally known for its tea growing, does produce an exceptional tea. Grown from sea level to about 2,000 feet, the particular condition of the soil gives the leaves blackness and imparts in the brew a strong and distinctive taste. A perfect cup for those who like their tea thick and sweet, with or without milk.
✍ Thilak Indika Senavirathna
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