To the south and east of the Indian subcontinent sits the small, pearl-shaped island of Sri Lanka. Despite its size, this country is one of the world’s largest producers of Ceylon pure black tea. Unlike most tea-growing regions that have just one peak season, Sri Lanka benefits from two making it possible to grow pure Ceylon black tea nearly all year long.
The island is divided by the Central Highlands, a mountain range with peaks rising above 6,000 feet. From January to May, the western side of the island enters its prime, as monsoon rains soak the east. The clouds help dry out the west, creating just the right mix of sunshine and moisture for growing high-quality pure Ceylon black tea. Then, from July to October, the weather flips, and the eastern side reaches its peak as the west gets its share of rain.
Thanks to this cycle and the island’s tropical warmth Ceylon pure black tea grows fast and strong. Some gardens are able to harvest new leaves every week. Yields can be remarkably high, sometimes thirty times greater than what’s typical in China or Japan.
Ceylon tea is often grouped by elevation. Low-grown teas come from Dimbula, where gardens sit below 2,000 feet. These areas are hot and humid, and the teas are usually heavier, less refined. Medium-grown teas, found in regions like Nuwara Eliya, thrive between 2,000 and 4,000 feet. The cooler, drier air produces teas with a softer, fruitier profile. Then there’s Uva home to the high-grown teas that have built Ceylon’s global reputation. Grown between 4,000 and 6,000 feet, these leaves develop a distinct character thanks to the elevation and clean mountain air. They’re often considered the finest Ceylon has to offer.