Ceylon (Sri Lanka)
Ceylon teas offer the tea connoisseur a large spectrum of
flavours:
Pleasantly harsh, high-grade tea from the south-eastern UVA-District,
delicious, golden tea from the Western Dimbula-District as well as highly
aromatic and golden yellow-coloured tea from the mountains (some reach an
altitude of 2,000 m) surrounding Nuwara Eliya. Stronger and darker qualities
are generally from the lower tea growing regions.
Ceylon teas are
traditionally very famous, especially in Eastern Europe and in the near and
Middle East. The influence of the English colonisation greatly affected
Ceylon’s (renamed Sri Lanka in 1972) cultural and economic
development.
Due to the various geographical locations, one does not
only distinguish the regions, but also the altitudes at which the teas are
grown:
Lowgrown:
0 – 550 m
Mediumgrown: 550 – 1,050
m
Highgrown: 1,050 – 2,250
m