Sri Lanka has six tea-growing agro-climate areas, each of which is capable of offering tea connoisseurs a range of characteristics to meet their exacting taste:
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Geography of Ceylon Tea
Nuwara Eliya (2000 m above sea level altitude) .The aromas of cypress trees, wild mint and eucalyptus envelop tea leaves, adding to the distinctive taste of tea a particular aroma. The tea’s light tone indicates: the tea is very smooth, intolerant, and it becomes a sophisticated and refreshing drink with the addition of ice.
Ouda Poussellava . It has a sensitive, medium-strength taste.
Dimbula (altitude 1050-1650 m. Above sea level)
Monsoons and a cool climate offer a bright flavour to the drink, with an average intensity varying from wealthy to delicate.
Uva (altitude 900 – 1500 m above sea level) . Used for a number of blends, each differentiated by its character’s distinct facets.
Kandy (altitude 600 – 120 m. Above sea level) . Saturated, sharp. Ideal for powerful and tasty tea enthusiasts. And with milk -it’s just fun!
Ruhuna (altitude 600 m. Above sea level) . The unique soil circumstances in Ruhuna offer astringency to the tea leaf and a unique, unique taste that is fully disclosed when brewing. The ideal selection with a touch of sweetness for enthusiasts of colorful tea.
