[Tea Life] Sri Lanka Edition

Hello.
This is Karasuno.

I have written two notes about black tea so far.

Following the introductory edition and the India edition, this time it is Sri Lanka!
Sri Lanka is also quite a major tea-producing country. It has more famous production regions than India, and each one has its own shining personality.
By the way, Sri Lanka is the new name of the country. The old name was "Ceylon." Ceylon tea, Ceylon tea.
I think many people are more familiar with this name than Sri Lanka.

Now that we know about the Ceylon situation, let's head to Sri Lanka!

A Tea Journey in Sri Lanka

1. Uva

The Uva region is located on the mountain slopes a little bit to the southeast of the center of Sri Lanka.
Because it is located on mountain slopes at a high altitude, the current production volume is not that high.
Also, Uva tea leaves are listed as one of the world's three great teas.

The flavor profile of Uva is a sharp sensation like mint. When you drink it, it has a refreshing aftertaste.
Unlike Indian teas like Darjeeling, you can enjoy a somewhat sophisticated and calm flavor.
If you don't usually drink Uva, it will open the door to a new kind of black tea.

It has a strong body, so it is recommended to drink it straight, or with milk.

The season for Uva is summer. Because production is low, seasonal Uva is quite rare, and it is an item you won't easily find on the market.

2. Dimbula

This region is on the west side of Sri Lanka and, like Uva, is at a high altitude. (High altitudes in Sri Lanka are called high-grown.)
Because of the mild climate with little fluctuation, it is a tea paradise where tea leaves can be harvested stably all year round.

And above all, the tea leaves here have no quirks!
Mild of mild is what Dimbula tea is. Because of its mildness, it is a reliable player that is widely used as a tea for beginners and for blending.
It has body, tea-like astringency, and sweetness.
It is a greedy tea leaf that has all the delicious elements of black tea.

The season for Dimbula is winter.
However, this is also the potential of Dimbula.
They say there is no big difference in taste or aroma between the season and other times. In other words, it can be enjoyed deliciously even outside of the season.
It's amazing.

3. Nuwara Eliya

Nuwara Eliya has quite a distinctive name. (I might bite my tongue.)
It is located at the highest altitude among the five types I am introducing this time.Super high-grown!
In that super high-grown region, where it is hot during the day and cold at night, the tea leaves grown with a mix of carrot and stick store up umami.

In its flavor, you can clearly feel the tea-like refreshing astringency. The body is gentle, so straight is recommended rather than milk.
Also, it is considered to have the best aroma in Sri Lanka, and you can enjoy a flowery scent.

The season for Nuwara Eliya is winter and summer.
Nuwara Eliya is highly aromatic even outside of the season, but when it is in season, it releases even more fragrance. The taste also levels up, and the lively tea leaves come to the fore.

However, I think this one is also difficult to find.
If you are looking for it, go to a specialty store without hesitation.

4. Kandy

Many of you might know Kandy. I have the impression that quite a few people think it's tea made from candy.
Kandy is a region located right in the center of Sri Lanka and is classified as medium-grown.

Kandy tea is grown in a mild climate with little fluctuation, and its flavor is, like the climate, gentle.
It has a basic flavor among teas, and compared to Dimbula, which is also mild, it has a lighter flavor.
Therefore, it can be said that it does not interfere with the desserts it is paired with.
However, to put it the other way around, if you are used to drinking tea regularly, you might feel it is a bit lacking.

Taking advantage of Kandy's characteristics, it is suitable for iced tea, which is useful in the summer. Since it is a tea leaf with little astringency, if you make it with cold water, you will get a mellow iced tea that is pleasant on the tongue.
Hmm, sounds delicious!

5. Ruhuna

The tea leaves produced in Sri Lanka's only low-grown area are Ruhuna. Ruhuna accounts for the majority of tea cultivation in Sri Lanka.
Located in the south of the island, the hot and humid environment brings out the unique flavor of Ruhuna.

Ruhuna is strongly fermented and has a flavor with a solid astringency. Since it also has a rich body, milk is recommended rather than drinking it straight.
If you really want to experience the tea, please try it straight as well.

The end

Well then, I have introduced Sri Lankan tea.

It is difficult to find the entire lineup of Ceylon tea, but there are some tea shops that specialize in Ceylon tea, so these are tea leaves that can reflect your preferences.
Even on the same island of Sri Lanka, the flavors of the tea leaves vary in personality.

Thank you for joining me again this time.

If I feel like it, I will introduce Chinese tea next time...

𝑮𝑶𝑶𝑫 𝑩𝒀𝑬 ＿＿＿

[Reference Materials]
Know, Taste, Enjoy: Tea Bible, supervised by Sakae Yamada, Natsumesha, 2017