Districts and Estates
The island has 7 major districts which contain a total of some 42 sub districts with 32 agro climates all contributing to the amazing variety of Ceylon teas which has given them their worldwide reputation. Each major district may be compared to the wine regions of France producing very definable different characters and liquor colours for the teas. The 32 agro climates compare to the differences in areas like Bordeaux where there are a number of sub districts for wine growing dependent on their aspect to the river and how the wind blows in from the Atlantic.
Below against each district classification are the recently internationally registered and accepted logos which can only be placed on the packaging of a brand if it is packed in the island and the tea has been tested and passed by the Tea Board as complying as stated on the packaging.
The Seven Major Districts
Uva • Nuwara Eliya • Uda Pussellawa • Dimbula/Dickoya • Kandy • Ruhunu • SabaragamuwaHigh Grown Tea Production History
197 million kg low grown
158 million kg low grown
Uda Pussellawa District Teas
This district is sometimes combined with Uva in July/August or Nuwara Eliya in February/March because depending on the strength of the ocean winds in those two periods it can receive quality production conditions in both periods.
The district lies to the North & East of Nuwara Eliya District, extending Northwards back to the large Kandy district.
The district receives its main seasonal influence from the Uva season but can also receive some influence from the South/Western season. Outside of the Uva season the liquors are darker with an amber hue, are strong and vibrant. In the season the liquors are fairly strong, have a rosy hue and with some hint of a floral character, slightly darker than the Nuwara Eliyas.
The estates running close to the Nuwara Eliya boundary exhibit a rosy red colour, rather than the lighter orange colour of Nuwara Eliya and usually contain a bit more body. These teas are much used in blends and flavouring.
Uva District Teas - Eastern Highlands
The rolling tea of Haputale with dotted shade trees for shade and humus to the soil
Stretching out Eastwards from Nuwara Eliya district is another classic character tea area, with rolling hills rising from the long deep Malwatta valley, reaching towards the Eastern lowlands and the sea. The district covers a large area extending North almost back to the Kandy district and South to the borders of the lowland district of Sabaragamuwa.
The liquors vary in colour from a reddish colour at the lower levels to a rosier/red hue at the higher elevations. The character of an Uva tea in this season is a smooth menthol character.
The district possesses deep cut passes at Haputale and Iddalgashinna which funnel the Eastern cool Cachan wind from the Bay of Bengal that helps in the development of the world renowned Uva flavour that exhibits some astringency on its liquors.
Dimbula and Dickoya District Teas
Laxapana Estate, Dimbula
From Kandy to Dimbula on the Western hills, the elevation begins to rise more steeply, Dimbula district starts at 1,100 metres (3,500 feet), rising to 1,600 metres (5,000 feet). The character in the teas comes from the fact that the island has a central mountainous area situated in the middle of the island.
The dry weather and cool wind that has traveled across Indian ocean creates character (flavour) in the teas rather than the normal taste.
This district produces some really superb breakfast all day teas and the large grades such as O.P. give some lighter afternoon teas. To some palates the liquors may exhibit a slight oakiness with a good bright coppery red colour that can take milk well if required.
Nuwara Eliya District Teas
View of a Lover's Leap field being re-supplied with VP
Travel Eastwards bypassing the Golden valley via Hatton, rising steeply to the Tea Research Institute (T.R.I) at Talawakele and arriving at Nuwara Eliya town set in a plateau at 1,868 metres (6,128 feet) with surrounding estates often well over 2,133 metres (7,000 feet).
The high elevation strips some colour from the liquors and produces a lively bright, clear, light orange colour. The character is often described as a light citrus flavour.
The district borders the Horton plains, a high plateau of grasslands supporting large herds of Elk and numbers of Leopard. To the East is Lover's Leap - legend tells of a Kandyan prince and maiden who leapt from the precipice when pursued by the King's soldiers.
Kandy District Teas - Mid Elevation
Doteloya Former Family Estate Visit
Doteloya is one of the four estates that my family owned in the Dolosbage hills above Gampola. The estate had the distinction of being named by its Tamil workers as "Blackett Nona" (Blackett Lady), a reference to the way that James Blackett's wife, Catherine devoted herself to caring for their families during the terrible coffee disaster.
Best quality in February/March and July/September during the two dry seasons. Teas are red in colour with excellent clarity and briskness but do not normally exhibit character/flavour.
Ruhunu District Teas - Low Elevation
The low grown areas possess a climate that is more humid than the districts in the hills. They experience exceptionally high photosynthesis of the leaves which creates the black sheen on the large very black looking leaf created by slower rolling and lighter pressure rolling with traditional rollers.
Dry humid season from late December to April, followed by South/Western Monsoon rains from late April to July.
The teas are full flavoured, bright and strong with liquors that are coppery red. The brews are light red in colour, clear, brisk, thicker and juicier than the teas from Sabaragamuwa. Uruwela, a family owned estate is one of the top marks for the area.
Sabaragamuwa District Teas
New Vithanakande Estate
This lowland area prior to Nationalisation in 1971 produced bitter tasting but shiny black teas. However with the introduction of commercial dehumidifiers into the factory, the lowland estates were able to produce highly marketable quality teas that returned very high prices.
Hot and humid climate with the highest rainfall of any area in the island. Liquors produce a sweet caramel taste with slight dryness on the tongue.
New Vithanakande Estate relies on a well established price scale which ensures quality leaf from 6,000 to 6,500 locally owned smallholders. The B.O.P. 1 grade won the Highly Recommended section of the U.K. Tea Council's "Leafy" Competition with teas entered from around the world.
Summary of Ceylon Tea Production
To people who love their teas, Ceylon teas have a fascinating breadth of naturally occurring flavours and characters which develop not just from the soil and elevation but from the interaction of complex weather conditions. However if this amazing little island is to continue providing such teas, it is vital:
- That consumers seek these teas and demand them in order to halt the march to mediocrity.
- That consumers understand the complexity and skills needed to produce such teas.
- Be prepared to pay more than the cost of a bottle of mineral water.
- Then we may be able to pay the estate workers at a level which at least compares to other workers in the island and hopefully a bit more to compensate for the need for them to go out in all weathers to secure the crop daily.
We can keep seeking the remaining top estates as we do at the right time of year and accept the awards for the quality we obtain, but there comes a time when that is meaningless if commercial interests are only interested in how low the cost of tea can be driven.