Ceylon Tea

Ceylon Tea

Because of its unique geography of lush rainforests that are close to high mountain ranges, the teardrop-shaped island boasts seven major tea-growing regions, with temperatures dictated by elevation. Consequently, marvelous flavor Ceylon Teavariations in the teas are evident from region to region. Low-grown ones come from Ruhuna and Sabaragamuwa, which are no higher than 2,000 feet above sea level. The teas from Kandy (where James Taylor first established production) and certain ones from Uva are considered midgrown because they are produced at elevations below 4,000 feet. At 4,000 feet and above, the regions of Uda Pussallawa, Dimbula, and Nuwara-Eliya yield the delicate, high-grown teas. Although the monsoon season is certainly key to the health of the tea plants, drought and wind can also have positive short-term effects. One of the best examples of this phenomenon comes from Uva, where strong, dry winds affect the chemistry of the leaves during certain times of the year to produce highly desirable infusions that hint of camphor.

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