Ceylon Tea

• Uva: Grown in the Uva region of Sri Lanka, this tea is known for its brisk, bright flavor with a slightly floral aroma. Uva teas are often described as having a lively and refreshing character, making them popular choices for breakfast blends.
• Nuwara Eliya: Nuwara Eliya is one of the highest tea-growing regions in Sri Lanka, known for its cool climate and lush vegetation. Teas from this region tend to have a delicate flavor with floral notes and a brisk, astringent finish.
• Dimbula: Dimbula teas are grown in the central highlands of Sri Lanka, where the cool temperatures and consistent rainfall contribute to the tea’s unique flavor profile. Dimbula teas are typically medium-bodied with a well-balanced flavor, featuring notes of citrus, pine, and sometimes hints of spice.
• Uda Pussellawa: Situated in the central highlands, Uda Pussellawa produces teas with a distinctive character. These teas are often described as having a medium to full body, with a complex flavor profile that includes fruity, floral, and spicy notes.
• Ruhuna: Ruhuna teas are grown in the southern part of Sri Lanka, where the climate is warmer and the terrain is more rugged. These teas are known for their bold, robust flavor with hints of caramel, chocolate, and malt. Ruhuna teas are often used in breakfast blends for their strong, rich character.
• Kandy: Kandy is one of the oldest tea-growing regions in Sri Lanka, located in the central part of the country. Teas from this region tend to be full-bodied with a rich, malty flavor and a slightly sweet aroma. Kandy teas are often used as a base for flavored and blended teas.

These are just a few examples of the diverse range of Ceylon black teas, each with its own unique characteristics influenced by factors such as altitude, climate, and soil conditions.