Sri Lanka is one of the world's largest exporters of tea. Since the introduction of tea to Sri Lanka in mid 19the century Nuwara Eliya has been the capital of the tea industry. For many miles prior to reaching Nuwara Eliya from either direction you will find acres and acres of tea plantations, infact nothing but tea estates. There are many factories open for visitor's which also have tea sales outlets.
Sri Lanka's finest teas are produced mainly from bushes that grow above 4,000 feet. The bushes grow more slowly in the cooler, mistier climate, and are harder to harvest because of the steep angle of the slopes on which they are planted.
There are six main tea-producing areas. Galle, to the south of the island; Ratnapura, about 55 miles east of the capital Colombo; Kandy, the low region near the ancient royal capital; Nuwara Eliya, the highest area that produces the finest teas; Dimbula, west of the central mountains; and Uva, located east of Dimbula.
The teas produced in each region have their own individual characteristics of flavor, aroma, and color. Low-grown teas, produced at 1,500 to 1,800 feet, are of good quality and give good color and strength but lack the distinctive flavor and bright fresh taste of the higher-grown teas and are usually used in blending. Mid-grown teas, grown between 1,800 and 3,500 feet, are rich in flavor and give good color. High-grown teas, from heights of between 3,500 and 7,500 feet, are the very best that Sti Lanka produces, giving a beautiful golden liquor and an intense powerful flavor As well as the wonderful black teas, some estates also produce silver tip white tea that gives a very pale straw-colored liquor and should be drunk without milk All Sri Lanka's black teas are best drunk with a little milk.
GALLE
This area, in the south of the island, specializes in Flowery Orange Pekoes and Orange Pekoes that have well-produced, regular-size leaf and give an amber golden liquor with a scented aroma and a fine, gentle, subtle taste.
Characteristics: Beautiful leaf that gives a smooth, perfumed liquor.
NUWARA ELLYA
Teas from the highest region on the island are often described as the "champagne" of Ceylon teas. The leaf is gathered all year round, but the finest teas are made from that plucked in January and February. The best teas of the area give a rich, golden, excellent quality liquor that is smooth, bright, and delicately perfumed.
Characteristics: Bright brisk flavour and wonderful perfume.
RATNAPURA
Ratnapura produces low-grown teas that are mainly used in blends, but also drink well alone with a little milk.
Characterisitcs: Long-leafed tea that gives a slightly sweet aroma and a gentle smooth taste.
UVA
Uva, on the eastern slopes of the central mountains, produces teas with a distinctive mellow flavor whose reputation stretches world-wide. The best teas are plucked between June and September The dry wind that blows towards Uva during this period gives the teas their fine taste and aroma.
Charateristics: Copper-colored infusion with a very smooth, pronounced taste and wonderful aroma.
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