The tea-growing areas in Sri Lanka have romantic names: Nuwara Eliya, UVA, Uda Pussellawa, Kandy, Dimbula and Ruhuna. Experts also divided the six climate zones into 38 small areas, and even into tea gardens. Sri Lanka is the world's largest tea exporter, accounting for 20% of the world's total tea trade, and a tea producer after India and China. Sri Lanka also produces green tea, but the quantity is less than that of black tea.
Nouara Elie
This is an oval valley, with beautiful scenery, inaccessible forests, pleasant climate, blooming grasslands and a plateau at an altitude of 6240 feet. Nuwara Eliya mainly produces tea with unique fragrance. Because there are many cypress trees here, the air is full of the smell of cypress trees, as well as the smell of mint from eucalyptus and mint. It is because of these factors that this place can produce tea with unique flavor. Although the tea brewed from this kind of tea is light, it tastes mellow, so some people say that Nouara Elia is like champagne to French wine.
ultraviolet ray
It is located on the eastern slope of the central mountain range in Sri Lanka, with an altitude of 3,000 to 5,000 feet. The produced tea has unique fragrance and bitterness. It is mainly used to prepare a variety of tea products, but it is also suitable for drinking alone. July and September are the most comfortable seasons for Uva.
Uva has several production areas:
Malwatte/Welimada: Located in the center of Uva, this area is famous for its spicy taste, which is often used to improve the quality of many tea products. Many plantations and factories here have their own unique flavor because they can sell themselves as individuals.
De Mekdara/Harry Ella/Baddoura: Baddoura is the capital of Uva. Go down from Elie, Nouara, and pass through Haleira and De Mekdara. This area produces a series of tea with strong flavor.
Pasala/Lunugala: Black tea and strong tea are the main products in this area.
Madusima: Twenty-five miles north of Pasala is Madusima. When the strong wind brought by the southwest monsoon reached this farthest place, the wind was already very small, but the wind still had an impact on the tea produced here, that is, the tea with unique and rich taste.
Ella/Namunukula: The plantation is located on the hillside of Namunukula. The tea produced in this area has a moderate taste, but it has a faint aroma during the growing season.
Bandarawela/Poonagala: The altitude is high, the climate is cool, and the tea with light taste is produced, which has a lot to do with the wind blowing from various mountain passes.
Hapte Le: This is the edge of the mountainside. If you are lucky, you can see all kinds of Uva-flavored tea with round leaves at the seaside.
Koslanda/Haldumura: This place belongs to the foot of the Central Mountain. Tea grows on a low slope and has a strong taste.
? Uda Puselava
It is located at the edge of Uva, leading to Nuwara Wliya. Like Uva, it is affected by the northeast monsoon, and there are two tea-growing areas.
Maturity tower: the tea produced is not as good as the tea in the surrounding areas, but it tastes mellow and wonderful.
Ragala/Halgranoya: The tea here has a moderate taste and a rose fragrance.
? Kandy
Kandy is the earliest tea planting area in Sri Lanka, and the plantation is located at an altitude of 2,000-4,000 feet. The tea produced by the plantations here is called the central countryside, which is famous for its mellow and rich taste. This kind of tea has a strong taste and a deep color.
Pussellawa/Hewaheta: There are a series of hills and valleys. Under the influence of the strong monsoon, tea has gained fragrance, deep color and strong taste.
Matale: Located on the edge of Kandy, it produces black tea and heavy tea all year round.
Dimbla?
This is perhaps the most famous tea name in Sri Lanka, because it is one of the earliest areas in Sri Lanka where tea was planted after tea replaced coffee in the 1970s. At an altitude of 3,500-5,000 feet, the southwest monsoon rainfall has a great influence on the quality of tea here, and the dry and cold weather in 65,438+10-March causes different changes in different valleys.
Hatton/Dikeya: This area is at the foot of the mountain. Due to the low terrain of the tea garden, the tea fragrance is rich.
Bogawantalawa: The tea trees here are lush, and all kinds of fragrant teas are produced all year round, which is called the Golden Valley.
Upcot/Maskeliya: Upcot, located at the foot of Adam Peak and on the edge of this area, produces a batch of tea with rose fragrance.
Patana/Kotagala: Most plantations are above 5,000 feet. The cooler climate makes tea have the characteristics of Dimbula producing area, with strong tea fragrance and mellow fragrance.
Nanu Oya/Lindula/Talawakelle: The tea leaves here are complete and have their own characteristics. The tea in the producing area near Elie, Nouara, has a light fragrance, but a strong aroma.
Agarapatne: The valley is located in the east, which is very suitable for producing special Sri Lankan tea.
Punduloya: The tea here is light, with a strong rose flavor. The fragrance on the low slope is higher than that on the mountain, so the tea fragrance is stronger.
Ramboda: There are spectacular mountain views and breathtaking waterfalls, and the tea produced can make people feel refreshed.
Ruhuna
Due to the unique soil conditions, the tea produced in the south is black and has a heavy taste, which is its special appearance and taste. The tea products here are made of beautiful whole-leaf tea and attractive gold and silver tea tips picked from various tea trees growing in fertile soil, which are most suitable for those who like thick and sweet, with or without milk.
Ratnapura/Balangoda: Sinharaja forest reserve in the south provides a suitable environment here. The regional southwest monsoon, which caused great damage to tea trees, was blocked by the forest belt here. The tea produced here is bright in color and most of it is exported to European countries.
Deniyaya: The tea produced here is lighter and brighter than the traditional tea grown at low altitude.
Matala: This is another area famous for producing tea, almost at sea level. The cool springs in the nearby mountains and the Nivala River make the plantation soil fertile here.
Galle: The tea produced here is very popular mainly in the western and Middle Eastern markets. Galle has been a major port of call since14th century, and it is located on a strategic waterway.
Tea grades in Sri Lanka
Most factories use orthodox manufacturing technology to produce tea, so that the tea produced is of different sizes and then screened to form different styles. Tea products range from big-leaf tea ceremony such as Orange Pekoe, half-leaf tea such as Baihua, standard BOP, BOP broken tea and tea grade. There are also some local innovations, such as picking tender buds from selected tea trees by hand, instead of picking two leaves and one bud by traditional methods, and making the top products of Sri Lankan tea, namely golden tip and silver tip, by special methods.
Note: The picture comes from the Internet.