Ceylon Tea Land

Tea production in Sri Lanka, formally Ceylon, is of high importance to the Sri Lankan economy and the world market. The country is the world's third largest producer of tea and the industry is one of the country's main sources of foreign exchange and a significant source of income for laborers, with tea accounting for 15% of the GDP, generating roughly $700 million annually. Sri Lanka was the world's leading exporter of tea (rather than producer) with 23% of the total world exports in 1995 but has since been surpassed by Kenya. The tea sector employs, directly or indirectly over 1 million people in Sri Lanka, and in 1995 directly employed 215,338 on tea plantations and estates. The central highlands of the country, low temperature climate throughout the year, annual rainfall and the level of humidity are more favorable geographical factors for production in high quality tea. James Taylor, the British planter who arrived in 1852, introduced the industry to the country in 1867.

Ceylon Teas are broadly grouped under three categories according to the elevations of growth, namely, low grown teas (up to 600 meters from the see level) medium grown teas (from 600 meters up to 1200 meters from the see level) and high grown teas (from 1200 meters upwards from the see level).


NUWARA ELIYA: Delicately fragrant

As Nuwara Eliya is unique, so is its tea. The fragrance of cypress trees and the menthol of wild mint and eucalyptus float through the air and contribute to the characteristic flavor. Recognized by tea connoisseurs, it has been said that Nuwara Eliya, at 6,240 feet above sea level, is to Ceylon tea what Champagne is to French wine. Brewed light it makes for a very smooth cup of tea that can also be iced for a refreshing difference.

UDA PUSSELLAWA: Exquisitely tangy

Located east of Nuwara Eliya, the tea grown on the Uda Pussellawa mountain range experiences two periods of superior quality. The traditional eastern quality season from July to September is the peak but the dry, cold conditions of the first quarter of the year yield a range of rosy teas. Of medium body and subtle character, these teas produce a majestic flavour.

DIMBULA: Refreshingly mellow

One of the earliest areas to be planted after tea took over from coffee in the 1870's Dmbula is, perhaps, the most famous name associated with Ceylon tea. The plantations, located at 3,500 to 5,500 feet above sea level, cover the western slopes of the district. The monsoon rains and the cold dry weather produce a range of teas, from full bodies to light and delicate. Enjoyed with or without milk.

UVA: Exotically aromatic

Grown at an elevation between 3,000 to 5,000 feet above sea level, on the eastern slopes of Sri Lanka's central mountains, the Uva teas have a truly unique flavour. These teas are commonly used in many different blends but, with their different characteristics, they can also be enjoyed on their own.

KANDY: Intensely full bodied

An ancient capital of Ceylon, Kandy is also the first place where tea was grown in Sri Lanka. These mid country teas, grown on plantations at 2,000 to 4,000 feet, produce a full-bodied tea. Ideal for those who like their tea strong and bursting with flavour. Best served with milk.

RUHUNA: Distinctively unique

These teas uniqueness begins with the low elevation of its plantations. The southern part of Sri Lanka, though not traditionally known for its' tea growing, does produce an exceptional tea. Grown from sea level to about 2,000 feet, the particular condition of the soil gives the leaves blackness and imparts in the brew a strong and distinctive taste. A perfect cup for those who like their tea thick and sweet, with or without milk.

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Office & factory
No: 297, Sedawaththa Road, Sedawatte,
Sri Lanka.

Hot line :+94 77 7734180

Tele: +94-11-2554536
Fax: +94-11-4812461

E-mail: info@ceylontealand.com

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