Ceylon tea offers tea enthusiasts a wide range of flavours: the pleasantly robust, high-quality tea from the southeastern Uva district, the delicious, golden tea from the western Dimbula district, and the highly aromatic, golden-yellow tea from the mountains surrounding Nuwara Eliya (some tea plantations are located at altitudes of up to 2,000 m). Stronger and darker varieties typically come from the lower-growing regions.

Ceylon tea is especially renowned in Eastern Europe, as well as in the Near and Middle East. The influence of British colonisation significantly shaped the cultural and economic development of Ceylon, which was renamed Sri Lanka in 1972.

Due to the diverse geographical locations, the tea is not only distinguished by region but also by the altitude at which it is grown:

Lowgrown: 0 – 550 m
Mediumgrown: 550 – 1,050 m
Highgrown: 1,050 – 2,250 m