Ceylon Tea Varieties

Pure Ceylon tea doesn't need additives to taste. It taste the earth it grows, the taste varies with how the wind blows and how the plantation faces the sun and the monsoon rain. 

    In a sip of Ceylon tea you experience the taste of nature and the changes of weather. 

Ceylon tea is  categorised  according to the region of Sri lanka it originates from. 

Typing according to plantation from sea level, low grown tea, high grown tea and mid country teas are further divided to seven specific regional teas. 

LOW GROWN TEAS 

RUHUNU TEA-Distinctly unique 

The southern part of Sri lanka, though not traditionally known for its tea growing, does produce and exceptional tea.Grown from sea level above 2000 feet, the particular condition of the soil gives the leaves blackness and imparts in the brew a strong and distinct taste. A perfect cup for those who like their tea thick and sweet, with och without milk. 

SABARAGAMUWA TEA-Exceptionally stylish 

Sabaragamuwa agro cliamatic region ranging from sea level to about 2500 feet is also referred as " low grown tea " and typically known for their stylish leaf appearance and large particle size. The blackness of the dry leaf is a distinctive feature, as is the deep red colour of the infused brew of its black tea and its smooth and fullbodied liquors.

MID COUNTRY TEAS 

KANDY TEA-Intensely fullbodied.

Mid country teas grown on plantations at 2000 feet to 4000 feet above tea level. Produce a full bodied tea. Ideal for those who like their tea strong and bursting with flavour. Great to be served with milk. 

UVA TEA-Exotically aromatic.

Grown at an elevation between 3000 to 5000 feet above sea level, on the eastern slopes of Sri Lankas central mountains. The Uva teas have a truly unique flavour. These teas are commonly used in many different blends but, with their different characteristics, they can also be enjoyed on their own. 

DIMBULLA TEA-Refreshingly mellow

Dimbulla is, perhaps the most famous name associated with Ceylon tea. The plantations located at 3,500 to 5,500 meters feet above sea level, cover the western slopes of the district. The monsoon rains and the cold dry weather produce a range of teas, from full bodied to light and delicate. Enjoy with or with out milk. 

HIGH GROWN TEAS

UDA PUSSELLAWA TEA-Exquisitely tangy 

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 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 produce a majestic flavour. 

NYWARA ELIYA TEA-Delicately fragrant

As Nuwara Eliya is unique, so is its tea. Recognized by tea connoisseurs, it has been said that Nuwara Eliya, at 6240 feet above sea level, is to Ceylon tea 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. 

 

 

CLASSIFICATION ACCORDING TO LEAF QUALITY GRADE 

PEKOE   Short and curly in shape leaves 

BOP        Curly in shape leaves 

BOPF     Grainy leaves 

Dust 1     Grainy leaves 

OP          Wiry and long leaves 

 

VERY SPECIAL GRADES

SILVER TIPS -leaf tips only grade 2 

GOLDEN TIPS-leaf tips only grade 1

 

Tippy grades