Sri Lanka (formerly Ceylon) is the third-ranking tea-growing country in the world. The best teas come from the higher plantations (above 1200 m); those in the plains yield low quality tea.
The countryʼs best known teas come from the western highland districts of Dimbula, Uva and Nuwara Eliya, which produce teas that are fairly strong and slightly spicy, and that tolerate milk well; perfect breakfast teas and ideal for English blends.
Although Sri Lankan teas have markedly different characteristics, they can be recognised in the cup by their coppery colour.
Sri Lanka also produces some green teas and some excellent white teas.
The best qualities are harvested between July and September.