The great taste of Ceylon tea is credited to Sri Lanka’s unique geographical location and climate.
Classic Ceylon black tea of high quality is a lasting value for all lovers of this noble beverage, as well as a marker of good taste and respectability.
How do location and climate affect the flavour of Ceylon tea?
- Tropical climate
- High humidity
- Mountainous terrain
- Presence of seasonal cold and dry winds
These factors contribute to the ripening of the delicate and flavourful tea leaf all year round. To add to this, Sri Lanka is one of the most environmentally friendly areas in the world.
The unique character of this island lies in the fact that in a small area there are several soil and climatic areas, which give rise to distinct differences in the flavour and taste of the tea produced.
What’s special about Plantation Tea?
The speciality of plantation (or selection) tea is that it is made from tea leaves grown exclusively on a single plantation, which is reflected in its name. Such tea has its own unique flavour and inherent tea aroma. Like wines, tea acquires its flavour and aroma characteristics depending on the climatic and geographical conditions of cultivation, altitude, soil composition, sunlight and time of picking. The weather conditions and rainfall cannot be constant from year to year, which causes certain variations in the flavour and aroma of Ceylon plantation tea. Plantation tea has specific manufacturing standards and does not allow the use of flavourings and additives.
- The most flavoursome Ceylon tea, Nuwara Eliya grows in plantations in the centre of the mountain range at an altitude of 2,000 m above sea level.
- Tea leaf grown at altitudes between 1,600m and 900m – Uva, Dimbula and Maskelia – also has a distinct aroma and mild flavour.
- On lower hills, tea is grown whose infusion is more strong and characteristically tart – Ruhunu and Sabaragamuwa.
- Plantations located at medium altitudes – Kandy and Matale give a wonderfully balanced drink, rich and tonic.
What does Tea Blend mean?
Tea plantations are a sophisticated production mechanism where not only the tea leaves are grown, harvested and processed, but also blended. By blending, combining and varying the percentages from different plantations, titemakers create blends with specific and consistent characteristics of flavour, aroma, intensity and strength.
A black tea blend can be made up of 10 or more kinds of tea. For example, when trying the most famous black tea blend – English Breakfast – an experienced teateester will immediately distinguish the delicacy of aroma of high-mountain Nuwara Eliya tea, as well as the characteristic light tartness of tea leaf from Dimbula plantation. Ceylon plantation tea is highly valued by connoisseurs of this magnificent beverage and its presence in the assortment of the Mlesna trade mark is an indicator of excellent quality of raw materials and high skill of the company’s testers.
