Tea PlantThe tea bush belongs to theaceae family and it’s botanical name is Camellia Sinensis. The plant grows in its natural way more than three meter high When it grows wild it should be called tea tree rather than tea bush. Only by regular pruning does it develop the characteristic appearance of a bush one meter high, with a flat table like surface. The bark of the tea bush varies from greenish brown to grey in color. Tea plants are evergreen with longish elliptical leaves.
The origin of tea plant is not fully known. According to the oldest records of tea . it was initially limited to the Yunnan province south west china in the 5th century B.C. From the 8th century A.D, tea drinking tradition was developed in China and Japan named tea ceremony.
After foundation of Dutch east india company in 1602,tea was imported to Holland ,and middle of the 17th century it was introduced to England . From England the tea introduced in British colonies in many countries where the British people settled.
As Nuwara Eliya is unique, so is its tea. The fragrance of cypress trees and the menthol of wild mint and eucalyptus float through the air and contribute to the teas characteristic flavour. Recognized by tea connoisseurs, it has been said that Nuwara Eliya, at 6,240 feet above sea level, is to Ceylon tea what Champagne is to French wine. Brewed light it makes for a very smooth cup of tea that can also be iced for a refreshing difference.
Located east of Nuwara Eliya, the tea grown on the Uda Pussellawa mountain range experiences two periods of superior quality. The traditional eastern quality season from July to September is the peak but the dry, cold conditions of the first quarter of the year yield a range of rosy teas. Of medium body and subtle character these teas produce a majestic flavor.
One of the earliest areas to be planted after tea took over from coffee in the 1870’s, Dimbula is, perhaps, the most famous name associated with Ceylon tea. The plantations, located at 3,500 to 5,500 feet above sea level, cover the western slopes of the district. The monsoon rains and the cold dry weather produce a range of teas, from full bodied to light and delicate. Enjoyed with or without milk.
Grown at an elevation between 3,000 to 5,000 feet above sea level, on the eastern slopes of Sri Lanka’s Central mountains, the Uva teas have a truly unique flavor. These teas are commonly used in many different blends but, with their different characteristics, they can also be enjoyed on their own.
An ancient capital of Ceylon, Kandy also the first place where tea was grown in Sri Lanka. These mid country teas, grown on plantations at 2,000 to 4,000 feet, produce a full bodied tea. Ideal for those who like their tea strong and bursting with flavor. Best served with milk.
These teas uniqueness begins with the low elevation of its plantations the southern part of Sri Lanka, though not traditionally known for its tea growing does produce an exceptional tea. Grown from sea level to about 2,000 feet, the particular condition of the soil gives the leaves blackness and imparts in the brew a strong and distinctive taste. A perfect cup for those who like their tea thick and sweet, with or without milk.
