A little about: Ceylon Tea
Sri Lanka (Ceylon) is the world's third largest tea producer and is also one of the biggest exporters, particularly of traditional orthodox made teas which have made a come-back in recent years. A Scot, James Taylor, was instrumental in establishing tea production in Sri Lanka in 1866 after the island suffered its devastating coffee blight which wrecked the crop. Ceylon teas are renown for their briskness of flavour and clarity in the cup which can vary from golden to red. The best Ceylon tea is grown in the central highlands at altitudes of between 3000 and 8000ft and is picked all year round. Its high grown teas tend to be delicate and have the greatest character in flavour.Dimbula, grown in the western part of the central highlands at an altitude of 3,500 - 5,000 feet, is noted for its deep body and distinctively aromatic aroma and strong flavour.Uva, grown in the eastern part of the central highlands at alttudes of 2,800 - 6,000 feet, is noted for its intense flavour, distinctive mellow aroma and coppery red colour in the cup. Uva teas are picked during the harsh, windy conditions prevalent during June to September.Nuwara Eliya is grown at altitudes of over 6,000 feet in the central part of the highlands and is the highest grown tea in Sri Lanka. Picking is in the cooler and dryer months of January to March. The teas are beautifully floral and produce liquor that is light and mellow in the cup, with an aroma redolent of peaches and apricots. In the cup the infusion appears golden. |
