Since its inception at the Royal Botanical Gardens, Peradeniya, the Sri Lankan tea industry has flourished over nearly two centuries. Evolving from its humble beginnings, Ceylon Tea has emerged as a global icon renowned for its unique taste and premium quality. Loved by tea enthusiasts worldwide, Ceylon Tea caters to the diverse preferences of the global tea market with its array of flavors and varieties. Let’s embark on a journey through the seven regions of Sri Lanka where Ceylon Tea is cultivated, each contributing its own distinct character and charm to this beloved beverage.
Kandy Region:
Situated amidst the hill country, the Kandy region enjoys a cool climate and high soil moisture, making it ideal for tea cultivation. Tea estates in Kandy, located between 650m and 1300m above sea level, produce teas with a lighter color and subtle flavor influenced by their elevation. The best Kandy teas are harvested during the “Western-quality season,” offering a delicate and refined drinking experience.
Nuwara Eliya Region:
Known as the “Golden Valley of Tea,” Nuwara Eliya boasts lush tea gardens situated at an altitude of 6,128 ft above sea level. Cold and wet climate conditions contribute to the production of some of the finest teas globally. Teas from Nuwara Eliya exhibit a greenish-yellow infusion, reflecting their unique terroir and elevation. With two distinct seasons, Nuwara Eliya teas offer a refreshing and fragrant cup, perfect for indulging in the mountainous terrain.
Dimbula Region:
Located at elevations between 3500 – 5000 ft, the Dimbula region produces high-grown teas known for their exquisite flavor and freshness. Misty weather conditions and distinct microclimates contribute to the unique character of Dimbula teas. With a golden-orange hue and hints of jasmine and cypress, Dimbula teas offer a delightful sensory experience cherished by tea aficionados worldwide.
Uda Pussellawa Region:
Nestled between the districts of Uva and Kandy, Uda Pussellawa is dedicated entirely to tea cultivation. The region’s wet and misty climate, combined with cool winds, results in teas with a hint of rose and medium body. Teas from Uda Pussellawa exhibit a darker color in the cup and offer a tangy and invigorating flavor profile, making them a favorite among discerning tea drinkers.
Uva Region:
Despite its remote location, Uva has established itself as a prominent tea-producing province, renowned for its mellow and smooth-tasting teas. Exposed to both northeast and southwest monsoons, Uva teas exhibit a distinct aromatic flavor, enticing tea enthusiasts with their exotic appeal. With a blackened leaf and unique mentholated notes, Uva teas offer a one-of-a-kind drinking experience cherished by tea connoisseurs.
Ruhuna Region:
With its low elevation and fertile soil, Ruhuna has emerged as a key tea-producing district in Sri Lanka. Formerly occupied by spice growers, the region’s tea estates now yield full-flavored black teas prized for their robust character. Ruhuna teas, with their long, beautiful leaves and dark yellow-brown liquor, offer a bold and rich drinking experience reminiscent of the region’s vibrant history.
Sabaragamuwa Region:
Renowned for its rich soil and gemstone deposits, Sabaragamuwa is Sri Lanka’s largest tea-growing region. With estates ranging from sea level to 2500ft elevation, Sabaragamuwa teas exhibit a dark yellow-brown liquor with a hint of sweet caramel aroma. Teas from this region, with their exceptional style and flavor, captivate tea enthusiasts with their distinctiveness and elegance.
The seven regions of Sri Lanka each contribute their own unique flavors and characteristics to the world of Ceylon Tea, making it a truly diverse and captivating beverage. From the mist-covered mountains of Nuwara Eliya to the lush plains of Sabaragamuwa, each region offers a distinct terroir that leaves its mark on the tea it produces. Embark on a journey of discovery and indulge in the exquisite flavors of Ceylon Tea, celebrating the rich heritage and unparalleled quality of Sri Lanka’s most beloved export.
