Uva Highlands

Ceylon changed its name to Sri Lanka (beautiful island) in 1972 but its tea is still being referred to as Ceylon tea.   Coffee was Sri Lanka's major crop until 1860's when it was wiped out by 'coffee rust' disease.  The coffee planters switched to growing tea and eventually cultivated it in six primary regions: Kandy, Dimbula, Nuwara Eliya, Uda Pussallawa, Ruhuna and Uva.   Sir Thomas Lipton, a Scotsman, saw and grasped the tea business opportunity there and his name became synonymous with Ceylon tea.

Uva is located in the eastern slopes, 3000 to 5000 feet above sea level, of Sri Lanka's central mountain area. UVA tea is often used in blends.  The tea grown here tends to have a copper color and a unique wintergreen flavor.  This UVA Highlands tea is no exception.  Its menthol character is a bit like Lover's Leap but more pronounced.

Uva Highlands

Type:  Black Tea     Producing Country: Sri Lanka      Preparation:  95°C 4 Min

Dry Leaf:  They are broken dark brown pieces. Mints and raisins or dried fruits are the two main notes.
Wet Leaf:  The wet leaves again are minty or menthol.
Liquor:      The brew is reddish coppery.  It is brisk, strong, astringent, full-bodied and minty.  It is a good breakfast tea (without milk).

Tee Score: 4 out of 5