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SRI LANKA

Sri Lanka has over 220,0000 hectares under tea cultivation yielding about 240,000 tons of "made" tea, and accounting for over 21% of world exports .

Tea from Sri Lanka falls into three categories:

Low-grown (on estates up to 2000 ft high);
Medium grown (between 2000 and 4000 ft);
High grown (over 4000 ft).

Each level produces teas of unique character. By blending teas from different areas of the island, Sri Lanka can offer a very wide range of flavour and colour. Some are full-bodied, others light and delicate, but all Ceylon blends will have brisk full flavors and bright golden colour.

Dimbula, probably the most famous of Ceylon teas, is cultivated on estates first planted with tea when their coffee crops failed in 1870. Grown 5000 ft above sea level, all Dimbula teas are light and bright in colour with a crisp strong flavour which leaves the mouth feeling fresh and clean.

Uva is a fine flavored tea from the eastern slopes of the Central Mountains in Sri Lanka. It is bright in colour and has a dry, crisp taste. Uva teas make an ideal morning drink or an after-lunch tea.

Nuwara teas are light and delicate in character, bright in colour and with a fragrant flavour. Their excellence is particularly heightened when taken with lemon rather than milk.