Ceylon Tea

Introducing Pure Ceylon Tea

Ceylon Tea is one of the most distinguished flavors of tea, celebrated all across the world. Well known for its rich aroma, taste and color. Every sip gives a unique feel of its wonderful taste for which Ceylon Tea is well known for. Ceylon Tea is considered to be the “Best among the Rest” in the tea industry around the world. One sip of pure Ceylon Tea will give out a refreshing sensation to relieve the tension of a stressful day. Ceylon Tea has reserved its reputation throughout history by stimulating the minds of people across the globe including Royals. ‘Tea ‘was introduced to the world as a Commercial Crop by a Scotsman named James Taylor. He was able to spread the name and its unique flavor throughout the country and across the world within a short period of time, justifying its significance. Today Sri Lanka is among the leading Tea producers and exporters in the World. Based on the distance from the ground at which a tea plant is grown, Ceylon Tea is branded as Low grown, Mid grown and High Grown. Upon the country’s geographical locations tea regions are named as Dimbula, Kandy, Nuwaraeliya, Ruhuna, UdaPussellawa and Uva.

Tea Regions of Sri Lanka

Dimbula

Dimbula teas are characterized as ‘high-grown’; the regional definition specifies an elevation of between 1,100m and 1,600m (3,500-5,000ft.), but in practice the region’s estates all stand at an altitude of over 1,250m (4,000ft.). The teas of Dimbula, like all high-grown teas, are slow-growing and small-leaved. Dimbula planters, however, focus on flavour rather than leaf style in the manufacture of their products.

Kandy

Kandy is a promising district in the Central Province of Sri Lanka with its capital nestled in a rather low-lying valley. The estates are spread around the surrounding hills, namely Nilambe, Hantane, Pussellawa, Gampola and Hewaheta. The mountains are not as high-up as those in the southern part of the central province, therefore the tea in the Kandy region is branded as ‘mid-grown’. The altitude for cultivation ranges between 650m and 1,300m which is approximately 2,000-4,000ft.

Ruhuna

The Tea produced in the Ruhuna District isdefined as ‘low-grown’. The tea estates of the region lay at altitudes of 600m (2,000ft) amid sea levels. Although the key tea cultivating areas are relatively near the coast, the predominant weather patterns prevent the crop from receiving the full force of the southwest monsoon winds and rain. Before ‘tea’ was introduced, this zone of moderate climate, watered by several small rivers, was devoted to the cultivation of spices

Uva

The tea grown in the Uva region has a very distinct flavor and is mainly used in blends. The tea is grown at an elevation of 3,000 to 5,000 ft above sea level. The tea which is produced in this region comes from the estates of Bandarawela, Badulla and Haputale. Experts say that the unique character of the tea is mainly due to the climate in the region.

Nuwaraeliya

The town, from which the district takes its name, sits hovering on a plateau at 1,868 m (6,128 ft) above sea level, beneath the outline of Sri Lanka’s tallest mountain ‘Pidurutalagala’. NuwaraEliya is blessed with two seasons of great quality, the eastern and the western. The sense of balance between the two climatic systems varies from estate to estate. One can experience a complete change of weather within a short drive from one location to another.

Uda Pussellawa

Lodged between the Kandy and Uva districts on the eastern slopes of the hill country, UdaPussellawa tea is occasionally compared in character with that of NuwaraEliya. It appears somewhat darker when brewed, with a pinkish hue and gives out a flavor of great strength. The eastern season which begins in June and ends in September produces the best teas of the year, very closely followed by the western season during the first quarter.