Sri Lanka’s Seasonal Teas

Another main reason for Ceylon teas being so special is the ‘seasonal tea’ phenomenon. These are teas of exceptional taste and quality

Sri Lanka’s Seasonal Teas

Another main reason for Ceylon teas being so special is the ‘seasonal tea’ phenomenon. These are teas of exceptional taste and quality which are produced as a result of the weather conditions that prevail at certain times causing the tea plant to undergo ‘stress’ – dry, hot days and cool, windy nights – which help bring out the flavour in the leaves.

There are two main seasons in Sri Lanka – Dimbula season which falls during March and April and the Uva season which is during July and August. These two seasons are based on two main geographic regions where tea is grown in the hill country of Sri Lanka and correlate to the monsoonal rains.

The seasonal quality is a somewhat fleeting phenomenon that needs to be captured at the right moment and this is where the skill of the planter and teamaker are vital in identifying the exact time to pick and manufacture the teas.