Tea Growing Areas in Sri Lanka

       The cool-breeze touched lush green-carpeted hill country of Sri Lanka is pregnant with the ideal climatic conditions for the growth of the worlds' finest tea, famous for its exquisite, qualities of invigorating flavor, color and taste-buds tickling aroma. However, tea is grown in slopes at three different elevations- 4000 ft above sea level (high grown), between 2000 ft. and 4000 ft. (mid- grown) and finally, below 2000 ft.(low grown).

Each elevation has its own distinctive characteristics in 

• Appearance
• Flavour
• Aroma
• Strength

Therefore, different grades of tea, by nature, come from different locations.

There are six main tea prodcing areas

• 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 contributes to the teas characteristic flavour. Recognized by tea connoisseurs, it has been said that Nuwara Eliya, at 6,250 feet (1,900 meters) above sea level for Ceylon tea is 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.

• Dimbulla

Refreshingly Mellow

       One of the earliest areas to be planted after tea took over from coffee in the 1870’s, Dimbulla is, perhaps the most famous name associated with Ceylon tea. The plantations, located at 3,500 to 5,500 feet (1,100 meters to 1,700 meters) above sea level, cover the western slopes of the district.

       The monsoon rain and the cold dry weather produce a range of teas, from full bodied to light and delicate. Enjoy with or without milk.

• Kandy

Intensely Fullbodied

        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 (600 meters to 1,200 meters) produce a full bodied tea. Ideal for those who like their tea strong and bursting with flavour. Best served with milk.

• 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 produced a majestic flavour.

• Uva

Exotically Aromatic

        Grown at an elevation between 3,500 to 5,500 feet (1,100 meters to 1,700 meters) 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 there different characteristics, they can also be enjoyed on there own.

• Ruhuna

Distinctively Unique

        These teas uniqueness begins with the low elevations of its plantations. The southern part of Sri Lanka, though now traditionally known for its tea growing does produce an exceptional tea. Grown from sea level to about 2,000 feet (600 meters) above sea level, 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 there tea thick and sweet, with or without milk.