Speciality Tea from Sri Lanka

For many people all over the world, Sri Lanka has an instant association with tea. For the world’s countless tea drinkers, this goes deeper and becomes a special bond. The flavour and quality of tea, like wine, depend on agro climatic conditions, and reputed varieties carry the names of prime growing regions. Sri Lanka’s tea plantations are mainly located in the higher elevations, which have a cool and pleasant subtropical climate.

The effect of the diverse climates of Sri Lanka on tea production was a major discovery by the pioneer tea planters in the later part of the 19th century. This discovery has resulted in an array of fine teas, which are unique to each agro climatic zone and are not found anywhere else in the world. These distinct climatic zones produces teas known by romantic names such as Nuwara Eliya, Dimbula, Uva, Uda Pussellawa, Kandy and Ruhuna.

Sri Lanka produces tea to suit every pallet and this has remained the hallmark of the country’s tea industry. It is the topography of the hill country, with undulating grounds, that brings about diversity to tea. Tea is a product of infinite variety. The jat of the tea bush, soil, altitude, climatic changes, wind velocity and seasons all play their part in infusing the varying degrees of quality in to tea. It is so sensitive to atmospheric changes that day-to-day weather changes leave their impression on the quality of the tea.

The climatic differences caused by elevation are significant. The classification of low grown (sea level to 600 meters) medium grown (600- 1200 meters) and high grown
(1200meters and above) areas also create a marked difference in the quality of teas. The contrast is mostly between low and high grown varieties.

Nuwara Eliya

Nuwara Eliya is an oval shaped mountain valley, the plateau being 2000 meters above sea level, which produces tea with a unique flavour. The air is always scented with the fragrance of the cypress trees that grow in abundance and mentholated with the wild mint and eucalyptus. It is a combination of all these factors that produces a tea that is recognized by connoisseurs of tea in the world. The tea when brewed is light but has an exquisite flavour and aroma. It has truly been said that Nuwara Eliya is to Ceylon Tea what Champagne is to French wine.

Dimbula

This is perhaps the most famous name in Ceylon Tea, as it was one of the first areas to be planted after tea took over from coffee in Ceylon in the 1870’s. The area covers the extensive western slopes of the tea planting districts. The standard definition of this district embraces plantations from around 1200 to 1700 meters above sea level.

The South-West Monsoon rains have a significant impact on the quality of Dimbula teas. Cold dry weather from January to March brings about changes that vary in the different valleys. This western quality season throws out a range of teas from full bodied flavour to light, delicate and fragrant.

Uva

Grown 1000 to 1700 meters up on the eastern slopes of Sri Lanka’s central mountains, teas from the Uva districts have quite a distinctive flavour and pungency, and are widely used in many blends. It deserves also to be enjoyed as a self drinking tea, especially during the Uva quality season from July to September each year.

Uda Pussellawa

On the fringe of Uva and leading on to Nuwara Eliya is the Uda Pussellawa mountain range. It experiences the same North –East Monsoon as Uva. Unlike Uva, Uda Pussellawa enjoys two periods of superior quality. The traditional eastern quality season from July to September will be its peak period. But the conditions will brighten up during the western quality season in the first quarter of the year. Plantations in upper Uda Pusselllawa closer to Nuwara Eliya gain the benefit of dry cold conditions that bring about a range of rosy teas.

Kandy

The plantations around Kandy, the ancient capital of Ceylon, supply what are known as mid country teas. These are notable for full bodied strong tea, which appeal to everyone who likes a good thick coloury brew.

The tea plantations are located from 650 to 1300 meters and Kandy is the region where tea was first grown in Sri Lanka.

Ruhuna

The southern part of the country has an exclusive condition in the soil, which gives blackness to the leaves as well as strength and character in the cup. The unique features of these teas grown from sea level to around 600meters are their appearance and special taste. The stylish range of whole leaf teas are enhanced by attractive golden and silver tips produced from a range of tea bushes that thrive in the fertile soils and warm conditions. Ideal for those who like a thick, sweet brew with or without milk.