Ceylon Tea Varieties

From the first tea bush planted in the Peradeniya Royal Botanical Garden to the rolling hills of greenery today, tea in Sri Lanka has a story to tell. It tells the story of rising altitudes of the Upcountry Mountains, ample sun shine in the low country tea estates, the rich, fertile soil in between these two, and people everywhere in the island who love and cherish their tea. After Sri Lanka became a ceded colony under the British the valleys around the central highlands- which is the city of Kandy today- were used to grow coffee, which within a short period of time was changed to tea. It then spread farther and now occupies several provinces in the island.

Ceylon Tea is grown in three main areas; hill country, mid-country and low country. The Central province, which encompasses Kandy, Nuwara Eliya and Matale districts is situated at an elevation up to 6000 feet. Uva Province covers the districts Badulla and Moneragala and is situated 4695 feet above the sea level. Tea from Nuwara Eliya and Badulla, Bandarawela area are known to be some of the best Ceylon black tea in the world. The aroma from these highland teas is one of a kind and has won many a heart of tea lovers. Eastern hills of the Uva province is well known for their tea with a strong pungency. This tea also emits a stimulating aroma which is unique to Ceylon black tea from Uva. The special micro climate in Uva, with its high elevation, light sunshine, and low humidity, creates an ideal environment for this special types of tea. Tea from Dimbula and Uda Pussellawa also come under distinct highland teas from Sri Lanka.

Mid country tea comes from heights of 2000 to 4000 feet above sea level. Tea from Kandy and surrounding areas are categorized under this classification. Americans and Australians prefer this black tea varieties mostly for its full-bodied character and dark reddish-brown or “coppery” hue of colour. It is a bit lighter than the stronger low country tea, but its taste is no less wonderful. The slopes situated among the western side of the island, succumb to the cool weather with low humidity during the first few months of the year and produces Ceylon black tea with unique characteristics.

Tea from the low country comes from Sabaragamuwa and Southern provinces, namely Ratnapura, Galle and Matara districts. Yield-wise, Central and Southern provinces produce the most tea. This “low country” is also not so low in altitude, going up to 2000 feet from the sea level. Tea from these areas are distinctly “long leafed”. The Ceylon black tea it produces is mostly popular in the UK, Eastern European countries such as Russia, Ukraine, Belarus and Georgia and of course, the Middle East. When brewed, these tea leaves bring about a wonderful wine or purplish-red colour tea with malty and caramel flavours. This caramel or “burnt” taste is the acquired taste for Ceylon black tea in the Middle East.

Even though separated by their geographical differences, Ceylon Tea leads as one when it comes to the unique, delicious taste and appetising colour, not to mention the strength of the beverage. Sri Lankan tea is well known for its herbal qualities as well as the delight it brings in a cup, at the end of a tiresome day.