However, continues Mr. Perera, teas within a region also has
its own unique qualities exclusive to its sub-district and
thus sets it apart from the other sub-districts within the
same region. Nuwara
Eliya teas might be the only exception here says Mr. Perera.
Nuwara Eliya is an oval-shaped mountain valley and this
small region receives almost uniform conditions throughout
its area. Sitting at a plateau 6,240 feet above sea level,
Nuwara Eliya
teas are the happy recipient of both monsoons and thus
the qualities remain quite unchanged throughout the year.
The brew is light, but with a wonderful flavor and aroma as
these teas grows amidst clean, crisp air fragranced with cypress
trees, mint and eucalyptus that are in abundance in the area.
Dimbula
teas, bordering Nuwara Eliay teas from the West, as the
‘birth place’ of Ceylon Teas, must be the most
famous in Ceylon Teas says Mr. Perera. However, says Mr. Perera
Dimbula
teas have retained its reputation not for its significance
in history – but for its unique characteristics. It
is very difficult to declare a tea from one region to be better
than the other regions, as the characteristics are so very
different. Having said that, he says, Dimbula
teas are classified as one of the best varieties produced
by Sri Lanka.
The Western slopes of the Dimbula Mountains that are of an
altitude of around 3,500 – 5,000 are dominated by tea
estates. These slopes comprising of 13 sub-districts packs
a fantastic array of teas from full bodied flavor to light,
fragrant teas with a delicate flavor. The cold, dry weather
that January to March brings with the South-West Monsoons
play a big role in the quality of the tea and during this
period makes record prices in the world market remarks Mr.
Perera.
Teas from the sub-districts of Hatton and Dickoya that are
lying at the base of the hilly districts produce a ‘round’
liquor. This comes from fields that drop down to lower elevations
but retains the Dimbula character from factories high in the
mountains. Teas higher up from sub-districts such as Nanu
Oya, Lindulla and Talawakelle, become fuller in body and character
explains Mr. Perera and plantations closer to Nuwara
Eliya produces a tea that is lighter and more fragrant.
On the hand, teas from sub-districts such as Punduloya that
are closer to Kandy
are lighter, rosier and exquisite in taste – especially
during the season. Lower the slopes, stronger the tea become
with the warmer conditions explains Mr. Perera. Ramboda teas
are as refreshing as the spectacular scenery that surrounds
its tea estates.
The sub-district Bogawantalawa is known as the golden valley
for its lush, spirited tea that pours a full, flavor-y tea
throughout the year and is often used when creating mixes
such as breakfast
teas. Most of the plantations of the sub-districts Patana
and Kotagala are 5,000 feet above sea level. Thus, the cool
climate brings out the Dimbula character of strength and body
in its full force.
To the East of Dimbula is located the valley of Agarapatana.
This sub-district just as its Western counterpart is complete
in its combination of all characteristics such as climate
and soil needed for this special class of Dimbula
teas.
Out of these sub-districts, it is the Maskeliya tea that
are the most sought after and thus the most expensive says
Mr. Perera. This light tea may not mix well with milk, but
makes its way into mixes such as English
Breakfast Teas because of its unique character. Both Maskeliay
and Upcot that grows teas at the foot of the famous Adam’s
Peak offer a flavor-y selection of a rosy taste says Mr. Perera
as he concluded the many flavors Dimbula brings.
|
