Flavour Seasons of Ceylon Tea

Ceylon tea is considered as a symbol of quality tea in the world market for a long period of time. In Sri Lanka there are three main categorization of tea according to the elevation as high grown, medium grown and low grown tea.

There are different characteristic between these teas according to the elevation categories. High grown teas are having light liquor colour with a pleasant aroma. But low grown teas are the other side of this high grown in characteristics. Low grown teas are rich in dark liquor and low in aroma. Medium grown tea has medium characteristics in liquor and aroma. These tea types can be used as the preference of the customer and the purpose and time of the tea cup.

Within these three categories there are flavour seasons of Ceylon tea. before moving to the different flavour seasons, let us know about the reasons behind the differences of the quality in teas at different flavour seasons. When the environmental conditions change it is directly affecting for the chemical composition of the plants. This same scenario is applicable for the tea crop also. When the temperature differences and the air moisture contents fluctuates, it effects on the chemical composition of the tea leaves. 

When tea is harvested during that special period of time will produce a tea with unique characteristics.

Ceylon tea has major five flavour seasons as Nuwaraeliya, Dimbula, Uva, Ruhuna and Sabaragamuwa. These seasonal teas are produced in a special period of time of a year when favourable climatic conditions are there within the region. Uva season is the most famous and demanded among these seasonal flavours all over the world. Uva seasons occurs during July and August of the year. It is the drought period for the Uva region. In this drought seasons dry wind comes across the country and circulate within the mountain rage of the Uva region. So plants are facing a stressful dry condition during this time. Due to this dry condition a chemical called methyl salicylate which is present in tea is produce in higher levels than the normal condition. This cause a unique aroma of tea during this period of time along with a special taste in Uva tea. This is the flavour season of Uva tea.

In Nuaraeliya and Dimbula, season occurs in February and March of every year. In this period appearance of the liquor and aroma changed slightly in favourable manner. For Ruhuna and Sabaragamuwa, seasonal flavour comes twice a year as February – March and July – August as the inter monsoonal incident occurs. This will enhance the characteristics of the low grown tea of these two flavour seasons. When you compare the taste and the aroma of the teas in these regions during the season and the offseason, you will definitely feel a difference in characteristics of the liquor. During these seasons market demand for Ceylon tea is higher according to various customer preferences.

 If you are a tea lover, you should definitely try these seasonal flavour to experience a marvellous and unbelievable diversification of taste and aroma of a tea growing in a small Island in South Asia.

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