In the 1860s, a serendipitous discovery marked the beginning of over 150 years of delight for tea enthusiasts worldwide. Sri Lanka, adorned with lush hills and valleys, hosts tea bushes thriving in the Southern Central Highlands. The undulating landscapes, adorned with waterfalls, rivers, jungles, and craggy rocks, create a picturesque backdrop for tea cultivation. With tea bushes flourishing throughout the year, the diverse regions, influenced by altitude and monsoon patterns, yield distinct teas.
The growing areas, categorized as low, mid, and high grown, experience unique climatic conditions. The northeast monsoon drenches the east, leaving the west dry, while the southwest monsoon brings rain to the west and a drying wind to the east. These variations impact the flavour concentration in the tea leaves, creating “peak-season teas” during drier periods and plainer teas during heavy rains.
Ruhuna, in the southwest, produces full-bodied, juicy teas with strength and character. Moving east to Sabaragamuwa, the teas are jet-black with large leaves, offering strong, sweet aromas. Uda Pussellawa produces vibrant, full-bodied teas with hints of brown sugar and floral notes. Dimbula, high on the western side, yields flavourful teas with woody and citrus tones. Uva, on the eastern side, produces mellow teas most of the year, with a peak season from July to September, resulting in powerful, medicinal flavours.
The Nuwara Eliya region, atop rugged mountains, produces delicate, sweet teas with layers of fruity and spicy notes. Ceylon teas, ranging from light and fragrant to brisk and strong, offer a diverse palate that caters to every tea lover’s preference.
