Sri Lankan Pure Tea - Earl Grey

Description

There are three main tea growing regions in Sri Lanka. These are, Low grown teas which are teas grown on an elevation between sea level to 600m, Mid Grown teas which are from 600m to 1,200m and High grown teas which are grown at an elevation above 1,200m. The taste, flavour and aroma of teas from each elevation are influenced by the conditions particular to those regions. Low grown teas, which are subjected to long periods of sunshine, dry and somewhat warm and moist conditions, exhibit a burgundy brown liquor and a malt, heavy note with black leaf appearance. Whereas High grown teas grown on an elevation of around 3,000 feet would be dramatically different ? depending on the time of year, influenced by the chill winds, dry and cool conditions these teas are likely to be extraordinarily light, with greenish, grassy tones in honey golden liquors.
The tea-growing regions of Sri Lanka are clustered mostly among the central mountains of the island and its southern foot hills. Like the great wine-growing regions of France, the tea cultivation of Sri Lanka is divided up into seven defined regions or ?districts?, each of which is known for producing teas of a particular character. Each presents a unique combination of climate and terrain that leaves its mark on the tea it produces, regardless of price point or estate of origin. Of course, there is considerable variation between sub-districts and individual estates, between successive crops taken from the same estate in successive years and even between different hillsides on the same estate; yet despite such differences, the regional character of the tea is always evident to the experienced taster or connoisseur.