Sri Lanka may be a small island, but its tea country is remarkably diverse. Altitude, rainfall and monsoon winds give each of the seven regions its own personality.
High grown: Nuwara Eliya, Dimbula, Uva and Uda Pussellawa
Above 1,200 metres the leaf grows slowly in cool air, producing light, fragrant and brisk teas with a golden liquor.
Mid grown: Kandy
Kandy is where Ceylon tea began in 1867. Its teas are strong, rich and coppery — wonderful with milk.
Low grown: Sabaragamuwa and Ruhuna
Warm lowland estates produce dark, twisted leaves with a sweet, malty cup and prized golden tips.
Udarata Tea comes from the Kandy region, where Ceylon tea began — curated from three historic factories: Embilmegama, Pilimathalawa and Arabegama.
