The Seven Tea-Growing Regions of Sri Lanka

Ceylon tea is not a single flavour — it is a family of flavours shaped by geography. Sri Lanka's seven recognised growing regions each sit at a different altitude and experience unique climatic conditions, producing teas with distinctly different characters. Altitude is the primary determinant: high-grown teas (above 1,200 m) are prized for delicacy and brightness, while low-grown teas (below 600 m) are valued for strength and body.

High-Grown Regions

• Nuwara Eliya — Sri Lanka's highest-elevation region (1,800–2,000 m). Produces tea with a pale, golden liquor, delicate floral notes, and a clean, crisp finish often compared to Darjeeling.
• Dimbula — Cool, misty, and exposed to the southwest monsoon. Bright, full-flavoured teas with a pleasant astringency and golden colour.
• Uva — Exposed to two monsoons, creating a distinctive dry period that concentrates the leaf's essential oils. Uva teas are famous for their menthol-like aroma and reddish-amber liquor — a benchmark for quality.

Mid-Grown Regions

• Kandy — Sri Lanka's oldest tea-growing district, where James Taylor planted the first commercial tea garden. Produces medium-bodied, rounded teas with a malty character.
• Uda Pussellawa — A highland plateau producing teas with characteristics between Nuwara Eliya and Uva: light, aromatic, and slightly fruity.

Low-Grown Regions

• Ruhuna — Sri Lanka's largest low-grown region, producing bold, dark, full-bodied teas that are excellent with milk. Ruhuna teas offer exceptional value and strength.
• Sabaragamuwa — Rich, smooth teas with a naturally sweet quality, gaining international recognition for their distinctive character.

When you choose a CeylonBlends tea, the grade tells you the leaf style; the region, implicitly, tells you the story of its origin.