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Differences among Indian teas from
Assam, Darjeeling and Nilgiri are more prominent and more
comfortable to observe than the conflicts amongst the various Ceylon teas.
These are loosely classed as Low-grown (up to two thousand feet), Mid-grown
(two thousand to four thousand feet), and High-grown (above four thousand). The
five tea-growing districts are reduced in the central highlands and southern
inland parts of the island. Aside from stricter limited amounts of an
extraordinary silver-tip tea, tea from the steamy low country tends to be
fast-growing, exuberant and sometimes vulgar, while that from the cooler
uplands is the precise reverse.
The classic Ceylon teas, however, come
from a great sweep of mountain land, planted almost solid, which stretches from
Rhuna northeast over the
central massif which forms Sri Lanka's backbone. Ceylon's reputation for
quality rests on the 40 percent of her production from these airy
mountainsides, teas with mild and pleasant liquors which are unusually
Like all tropical teas, Ceylon is
produced year-round. Unlike the Low- and Mid-grown, however, the quality of
High-grown Ceylon varies with the weather. When and wherever it's raining, the
tea grows like crazy, but loses its distinctiveness. The best teas are those
built in the dry months preceding the monsoons.