Kandy - Intensely fullbodied The plantations around Kandy, which was once an Ancient Capital, supply what are known as Mid-Grown Teas. Notable feature is Black Tea leaves and full-bodied strong teas which appeal to everyone who like a good coloury brew. Kandy Teas are grown from 2000 - 4000 Feet and is the region where Tea was first grown in Sri Lanka. Udapussellawa - Exquisitely tangy Climatic conditions are similar to that of UVA. Tea produced from theses areas tends to have a Medium body and a rosy taste. These are High Grown Teas grown in the region of 4000- 6000 feet Characteristics: Copper-colored infusion with a very smooth, pronounced taste and wonderful aroma. Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes Drinking recommendations: A breakfast or day-time tea. Drink with milk. NUWARA ELIYA - Delicately Fragrant Teas from the highest region on the island are often described as the “champagne” of Ceylon teas. The leaf is gathered all year round, but the finest teas are made from that plucked in January and February. The best teas of the area give a rich, golden, excellent quality liquor that is smooth, bright, and delicately perfumed. Characteristics: Bright brisk flavour and wonderful perfume. Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes. Drinking recommendations: Good at any time of the day with a little milk. DIMBULA - Refreshingly mellow Like Nuwara Eliya, Dimbula is drenched by the monsoon during August and September and produces its best teas during the dry months of January and February. The teas are noted for their body and strength, and a powerful aroma. Characteristics: Long wiry beautiful leaves that give an exquisite taste, almost oaky, with body and strength. Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes. Drinking recommendations: Drink with milk as an afternoon tea. UVA - Exotically aromatic Uva, on the eastern slopes of the central mountains, produces teas with a distinctive mellow flavor whose reputation stretches world-wide. The best teas are plucked between June and September The dry wind that blows towards Uva during this period gives the teas their fine taste and aroma. Characteristics: Copper-colored infusion with a very smooth, pronounced taste and wonderful aroma. Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes Drinking recommendations: A breakfast or day-time tea. Drink with milk. RATNAPURA Ratnapura produces low-grown teas that are mainly used in blends, but also drink well alone with a little milk. Characteristics: Long-leafed tea that gives a slightly sweet aroma and a gentle smooth taste. Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes. Drink with milk as an afternoon tea. RUHUNA - Distinctively unique This area, in the south of the island, specializes in Flowery Orange Pekoes and Orange Pekoes that have well-produced, regular-size leaf and give an amber golden liquor with a scented aroma and a fine, gentle, subtle taste. Characteristics: Beautiful leaf that gives a smooth, perfumed liquor. Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes. Drinking recommendations: Drink with milk as an afternoon tea.