One Island - 7 distinct Tea Growing Districts!

Sri Lanka, the lovely island situated to the southeast of the Indian peninsula, has a rich history that dates back prehistorically 125 000 years! Tea was developed on the island by the British after a coffee rust devastated the coffee plantations. James Taylor started the first tea plantation in Kandy in 1867 with plants imported from China and Assam, India. The teas were soon sold under the brand name Ceylon Teas. This name has been kept, also after the independence from the British, in 1948, since it's a world known brand, famous especially for high quality black teas.

Sri Lanka has seven distinct tea growing regions.

Sri Lanka soon proved to be an excellent place to grow teas and already in the 1880s tea production exceeded that of coffee! In 1965 Sri Lanka became, for the first time, the largest tea exporter in the world. By then the production exceeded 200 000 metric tons per year! Today the annual tea production is even higher and a very important part of the islands export. Sri Lanka is currently ranked as the largest producer of orthodox tea (meaning teas that are hand harvested) and the fourth largest tea producer in the world.

Sri Lanka is passionate about maintaining top-notch standards in their tea production! They use ISO 3720 as the baseline for excellence in tea quality. Tea growers and manufacturers embrace Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) to ensure their tea is produced under the highest social and environmental standards. Discover more here!

Here you'll find lots of valuable info and facts about Ceylon teas!

Last week, I had the great pleasure of enjoying a fine cup of Ceylon tea and talking about tea with the Ambassador, Kapila Fonseka, at the Sri Lankan Embassy in Stockholm. Mr. Fonseka himself, likes tea a lot of course, and he comes from the region of Kandy, where the teas are very versatile and are grown at 600 to almost 1,300 m above sea level. It was in Kandy that the Sri Lankan tea production started in 1867.

In a fine cup of brewed black tea you want to find that distinct, red or slightly orange hue and a clear infusion. That's also the reason why the Chinese refer to the black teas as "red tea" - Hóng Chá.

Discover the vibrant tea regions of Sri Lanka, ranging from high grown to low land! Remember them with excitement: NDUUKRS (Nose, Dark, Uplifting, Unique, Keen, Remarkable, Special)!

Nuwara Eliya this high elevation district naturally affects the temperature and challenges the tea bushes, resulting in teas with an exquisite bouquet. The infusion is the lightest and most delicate, boasting a beautiful golden-orange hue and a wonderfully fragrant flavor. The whole-leaf Orange Pekoe (OP) and Broken Orange Pekoe (BOP) are the most coveted tea grades from this remarkable region.

Dimbula, where the teas are proudly known as “high grown” since every estate soars above an altitude of 1,250m (4000 Feet)! The region's topography creates a fascinating array of microclimates, each adding its own unique twist to the flavor—imagine jasmine intertwined with cypress! Yet, they all proudly boast the signature Dimbula character: a tea that dazzles with a fine golden-orange hue in the cup and offers a refreshingly mellow taste.

The Uva district is exposed to the dynamic winds of both the northeast and southwest monsoons, which infuse the tea produced here with a unique, unmistakable character and an exotically aromatic flavor. It was with tea grown on his Uva estates that Thomas Lipton, the Victorian magnate, successfully persuaded Americans to embrace tea. The Uva teas are mellow and smooth and instantly recognizable and unforgettable.

High grown tea from Nuwara Eliya. A lovely complex, uplifting, elegant black tea.

The Uda Pussellawa district, nestled near Nuwara Eliya, offers tea that often invites comparisons to its neighbor. However, it stands out with a darker cup, a pinkish hue, and an invigorating strength, all wrapped in an exquisite tanginess! As the year winds down, the colder weather is said to infuse a delightful hint of rose into the bouquet of this medium-bodied, subtly characteristic tea. And when heavy rains arrive, they craft an even darker, bolder-flavored experience!

The Kandy region, here the teas are renowned for their full-bodied, strong, and intense character, offers a delightful variety of flavors influenced by the altitude and the plantation's exposure to the monsoon. These "mid-grown" teas, cultivated at altitudes not exceeding 1,300 m, boast a diverse range of flavors depending on the altitude and monsoon wind protection. Every cup is particularly flavorful, producing a bright infusion with a captivating coppery tone, and delivering a robust, intensely full-bodied experience.

The Ruhuna district teas are celebrated as “low-grown” treasures, cultivated at an altitude not exceeding 600m, stretching across vast subregions from the coastal plains to the Southern edge of the Sinharaja Rain Forest. This unique combination of soil and low elevation allows the tea-bush to flourish with incredible speed, yielding long, stunning leaves. The full-flavoured black tea is a remarkably unique Ruhuna specialty. Ruhuna factories craft a diverse array of leaf styles and sizes, including the highly prized “tips”.

Sabaragamuwa is Sri Lanka’s largest tea growing district!

Sabaragamuwa is Sri Lanka’s largest and most exciting district, where the teas are uniquely low-grown, with estates spanning from sea level up to 610m! Nestled between the lush Sinharaja forest in the south and the majestic Adam's Peak wilderness in the north, Sabaragamuwa is home to a vibrant, fast-growing tea bush with long, elegant leaves. The liquor it produces is a stunning dark yellow-brown with a captivating reddish tint, reminiscent of Ruhuna teas. But what sets it apart is its distinct aroma, with a delightful hint of sweet caramel that's not overpowering, yet incredibly chic and refined!

Thank you so much for diving in and showing enthusiasm for Sri Lankan teas! Stay alert and tuned for some interesting tea tasting events at the Embassy of Sri Lanka later this year!

Are you ready to learn more about teas and get yourself a dynamic Diploma in tea? Join me for the next ITA and Tea.master.s Tea Sommelier Diploma Course starting in September 2025! Here you find all info about the next course, and here you can read what earlier students say about and how the course has benefited them in their tea career. Looking forward to hear from you. Welcome to connect with me here.

Here you find a recent blog post about the next Tea Sommelier Course!