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The best-known region in Sri Lanka for growing tea, Nuwara Eliya is globally recognised to produce some of the finest teas in the world. This region has the highest elevation level & lowest temperature when compared to other tea growing districts. This high altitude and year -round low temperature produce a very slow growing bush. Therefore, it grows a small leaf that takes on an orange hue and delicately fragrant flavour in cup.

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Dimbulla is known as one of the earliest districts to have planted new crop in Ceylon. The teas of the Dimbulla region were found to produce a distinctive flavour of their own during ‘’Dimbula quality season’’, which is from January to early April. During this time, the air is crisp and cool by day while the nights are cold & windy. This quality season will increase the aromatic quality of the tea.

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Uva is a world-renowned district and a different tea planting area from other regions. This special region is exposed to the winds of both the northeast and southwest monsoons, believed to endow the tea produced here with a mellowness & smooth taste that sets it apart from other districts. The dry cold wind, especially, comes from northeast side from June to August, giving the tea characteristics that make it recognisable all over the world.

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The Uda Pussellawa district is situated close to Nuwara Eliya and is covered entirely in tea cultivation. This region is doubly blessed by the northeast & southwest monsoons. The tea of Udupussellawa appears in the cup with a pinkish hue and a hint of greater strength.

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This is the district where the Ceylon tea industry began in 1867, starting with a tea plantation called “Loolecondera estate’’. Many of the estates are clustered in valleys where the wind is less fierce, and the tea produced is full bodied and strong in cup with a red coloured tone. This is ideal for those who love their tea to be strong and bursting with flavour, and is a perfect wake up tea for winter mornings.

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Ruhuna tea is defined as ‘’ low grown tea’’ since all the tea estates of the region lie at altitudes between sea level and 2,000 feet. Also, this area is very popular for the cultivation. of spices The soil of Ruhuna, combined with the low elevation, helps grow tea bushes rapidly and produce long, curly tea that turns intensively black. A cup of Ruhunu tea will always offer you a full bodied & stronger taste to your pallet.

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This is the biggest tea-growing region in Sri Lanka. It covers the western, southwestern, and central mountains of the country. Sabaragamuwa produces a fast-growing bush with a long leaf that is very black when withered, and well suited for ‘rolling’. The liquor is somewhat similar to Ruhuna tea, dark yellow-brown with a reddish tint in the dry season, though lightening somewhat with altitude.

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Ceylon tea is harvested in 6 regions in Sri Lanka, each varying in altitude and terrain. These factors play a significant role in the aroma, strength, and body of the tea. For example, tea grown in high altitudes produce a floral aroma and a light liquor, while tea grown in lower altitudes provide a strong liquor and a thick body.










































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