Exquisitely Tangy

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 produced a majestic flavour.

Refreshingly Mellow

One of the earliest areas to be planted after tea took over from coffee in the 1870’s, Dimbulla is, perhaps the most famous name associated with Ceylon tea. The plantations, located at 3,500 to 5,500 feet (1,100 meters to 1,700 meters) above sea level, cover the western slopes of the district.

The monsoon rain and the cold dry weather produce a range of teas, from full bodied to light and delicate. Enjoy with or without milk.

Exotically Aromatic

Grown at an elevation between 3,500 to 5,500 feet (1,100 meters to 1,700 meters) above sea level, on the eastern slopes of Sri Lanka’s central mountains, the Uva teas have a truly unique flavour. These teas are commonly used in many different blends but, with there different characteristics, they can also be enjoyed on there own.

Intensely Fullbodied

An ancient capital of Ceylon, Kandy is 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 (600 meters to 1,200 meters) produce a full bodied tea. Ideal for those who like their tea strong and bursting with flavour. Best served with milk.