Ceylon Uva tea: famous for its floral quality & light body.
It’s the climate that makes Uva tea highly prized. The mountainous terrain is exposed to both monsoon seasons; the annual northeast and the southwest monsoons. But when the winds reach these climes and howl around its high towers, they blow bereft of moisture – a spent force which had discharged its water content in the hills below. The dryness gives Uva tea a special concentrated aroma and a distinct exotic flavour.
Ceylon Uva tea is from the eastern slopes of Sri Lanka’s central highlands. They are smooth with a heady aroma and pronounced floral taste grown at an altitude of 600 to 2800 feet on the eastern slopes of Sri Lanka’s central highlands. They are mellow with a coppery red colour, full, smooth flavour and notable aroma. They are picked in June to September after the hot, dry Cachan winds from the north east force the leaves to close up, capturing the flavour as the leaves loose some moisture content.
