Ceylon tea has a distinctive taste and
it has qualities unique to itself, likewise the tea produced in each
region in Sri Lanka has its unique characteristics, the taste and
quality of tea differs from region to region. This is the result of the
different climates and elevations present in the regions.
Central Province
Tea grown in this region comes from Nuwara Eliya and Kandy. In Nuwara
Eliya tea is grown at an elevation of 6,200ft above sea level and has
rare and refined qualities that differs from the low-grown teas. As a
result of the higher altitudes and low-temperatures, Nuwara Eliya
produces slow-grown bushes with rather small leaves which takes on an
orange hue after withering. The infused tea leaves take on a
greenish-yellow and has a pale liquor compared to other Ceylon Teas.
Kandy is famous for mid-grown teas and
is also responsible for producing flavorsome teas. Kandy produces a
variety of strengths and styles, and it all depends on the elevation of
which the tea is grown at, tea grown at a lower elevation produces a
rather large leaf and has a strong flavor when infused and tea grown at a
higher elevation produces a smaller leaf and has a mild and delicate
flavor to it. The best tea is produced in the first quarter of the year
when the cool and dry weather sets in. Teas hailing from Kandy produce
bright infusions with coppery tones, and also has fair amounts of
strength and body.
Uva Province
The tea grown in the Uva region has a distinctive flavor and are mainly
used in blends. The tea is grown at an elevation of 3,000 to 5,000 ft.
Tea produced in this region comes from estates in Bandarawela, Badulla
and Haputale. Uva teas are also known for its recognition around the
world. They produce a leaf that is more blackened by withering than that
of any other region and has a wide variety of ranges and the unique
weather conditions contribute to the distinctive flavors and aromas that
makes tea from Uva famous among tea lovers around the world. Uva region
is also responsible for producing a significant amount of green tea.
Southern Province
Best known as low-grown teas, the tea estates of this region lies within
an elevation of 2000ft above sea level. The soil and the low elevation
of the region contributes to the rapid growth of the tea bush and
produces a long beautiful leaf that turns intensely black on withering
and is ideal for 'rolling'. As the weather conditions are particularly
warm and dry they produce a burgundy hued liquor in the cup. The teas
grown in this region has a strong malty flavor, and the aromas have
distinctive qualities to it, and is mainly consumed as black tea.
Sabaragamuwa Province
Tea grown in
this region has a little variation to it than of the teas grown in
southern district, this is a result of the wider range of altitude at
which it is grown and the varied climatic conditions. They too produce a
fast-growing bush with long leaves that are rather black when withered
and very well suited for rolling. The liquor too is similar to that of
the teas from southern district, a dark-yellow brown with a hint of red
and during the dry season a little bit lighter in shade. The aroma
though is completely different with a hint of sweet caramel and not
quite as strong as southern teas and the flavor of the teas are somewhat
stronger.
Each tea grown in each region
contributes to the quality and distinctive flavors of Ceylon Tea that is
famous all around the world among tea lovers.
