Sri Lanka’s tea is shaped by two monsoons. The south-west monsoon brings rain roughly from May to September, and the north-east monsoon from about December to February. Between them, the mountains of the central hills split the island’s weather in two.
Rain and dry wind
When one side of the mountains is wet, the other is often dry and windy. Rain makes the bushes grow quickly and produce plenty of leaf. Dry, cool weather slows growth and concentrates flavour, giving the most aromatic teas of the year.
Quality seasons
- Western high-grown regions such as Dimbula and Nuwara Eliya are prized for their teas in the dry months early in the year.
- Uva, on the eastern side, has its famous season in the middle of the year, when dry winds sweep across the hills.
- Mid-grown Kandy teas are made all year round, with their character shifting gently with the rains.
This is one reason blending matters: by tasting and combining teas through the seasons, a blender keeps the cup consistent from month to month.
