Tea Diversity in Sri Lanka
When it comes to tea, Sri Lanka is world-renowned. The art of Ceylon Tea dates back centuries ago, when the first seeds were brought over from China in 1824. Since then, the country has cultivated and perfected the craft of producing high-quality tea.
There are seven central districts in Sri Lanka's tea country, each with its unique climate and terrain that contributes to the distinct character of the tea grown there. The Central Province is home to Nuwara Eliya and Dickoya, two regions known for producing light-bodied teas with a floral aroma. In contrast, teas from Dimbula tend to be full-bodied with a rich flavour. Uva district makes a well-balanced tea that is neither too light nor too strong, while the Ruhuna district's teas are more robust with a deep colour and bold flavour profile.
No matter your preference, there is sure to be a Sri Lankan tea that suits your taste. So why not give one (or all) of these seven varieties a try? You might find your new favourite cup of joe.
One of the things that makes Sri Lanka's tea so unique is that it is grown in seven distinct districts, each with its outstanding climate and terrain. This diversity contributes to the wide range of flavours and aromas found in Ceylon Tea.