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Common Facts about Ceylon Tea

Types of Ceylon Tea

There are many types of Ceylon tea, depending on the altitudes of growing the plants: low grown, medium grown, and high grown.

– Nuwara Eliya: This type is produced in the highest elevation in Sri Lanka, along with northern Dimbula, western Uva, and center island. The tea has a bright, light flavor and a floral, delicate fragrance. It can be served with lemon or iced.

– Uva: This is a type of Ceylon tea grown in high areas. It has a uniquely woodsy aroma and sweet flavor that would be served with milk.

– Uda Pussellawa: This type is grown in an area with heavy rainfall. The drink has a strong flavor with a punkish and dark color.

– Dimbula: This type is grown in central Sri Lanka. There are many varieties: some are delicate, while others are full-bodied. All of them are mellow in flavor.

– Kandy: This is a medium-level grown type. The flavor can vary, depending on exposure to monsoons. The drink tends to be malty, copper-colored, and full-bodied.

– Sabaragamuwa and Ruhuna: Both are grown in low elevation areas. They have full flavors with notes of caramel, chocolate, and honey.[2]