Sri Lanka has seven regions that each produce tea with a uniquely different flavor, aroma, and color.
Nuwara Eliya, a mountainous area with a cool climate, produces golden teas with a delicate fragrance and flavor.
Uda Pussellawa is near Nuwara Eliya but produces a darker tea with a subtly tangy flavor.
Dimbula, also at high elevation, is known for its amber-colored teas with mellow flavors.
Uva is a windswept region that produces teas with a pleasingly distinct aroma and smooth flavor.
Kandy, a district of moderate elevation, is home to teas with a coppery color and robust flavors.
Sabaragamuwa, a region at low altitude, produces dark teas with a slightly sweet fragrance and mild flavor.
Ruhuna, also at low elevation, is known for darkly colored teas with a bold flavor.
All of these regions still use the traditional methods introduced by Sir James Taylor, the British founder of the Ceylon tea industry. Once the tea leaves are selectively hand-plucked, they are allowed to dry partially and then gently rolled, producing warmth that promotes oxidation. Next, the leaves are roasted to dry them further and then cooled. Finally, screening separates the leaves by size.