Tea from Sri Lanka (Ceylon)

Five black teas from Sri Lanka is what we are cupping this week along with the 5 green teas from Japan covered previously.  I definitely enjoy green teas over black teas, but as I'm learning more about teas, and trying all these different varieties, I am developing an appreciation for all types of teas.

The teas we are tasting are broken down by region:  Kandy, Dimbula, Nuwara Elia, Uva and Ruhuna.  This is the order that they appear in the attached photo.  All the teas were steeped with boiling water for 4 min.

Kandy is located 2000-4000 feet above sea level.  It is the ancient capital of Sri Lanka, and geographically it lies in more of the centre of the island.  These are full bodied teas with strong bold flavours, but very sweet.  I really enjoyed this tea, it was full bodied with a very sweet flavour.  The dry leaves are very dark which translates to one of the darker coloured liquors in the flight.  The wet leaves turn the typical redish brown colour of a black tea.

Dimbula lies 3500-5000 feet above sea level and is located in the mountains.  The region relies heavily on the monsoon rains.  The flavours of the tea produced here range from full bodied to light and delicate and fragrant.  On my cupping I couldn't really capture these flavours on my palette.  What I could determine was that there was an astringency to this tea, and that is about all I noticed.  I am not really a fan of the astringent teas.  at least not yet anyways.  I brewed it a second time, so it was quite a bit lighter in flavour, and the astringency didn't take over and I could taste more of the floral delicate flavours they talked about.  Maybe my tea measuring was out!?

Nuwara Elia is also high in the mountains at 6240 feet above sea level.  This tea has been referred to as the champagne of tea.  These teas are typically fragrant and light with distinctive flavours.  The dry leaves of Dimbula and Nuwara Elia are very similar, but Nuwara Elia has more golden tips included.  They are both a lighter brown color than Kandy which translates to a lighter liquor and a lighter body.  They are tightly rolled and smaller than kandy, and the wet leaves are a mixture of light brown and green in colour.  I had the same issue with this tea.  The first go around was very astringent and couldn't make out much else.  On the second time around I could taste more without being overpowered by the astringency.  It was very enjoyable.  

Uva also lies around 3000-5000 feet above sea level and is located in the eastern slopes of the central  mountains.  These teas are typically used mainly for blending and have a relatively pungent flavour.  The dry leaves are very small and dark.  I didn't care much for this tea.  It was bitter tasting to me.  The tasting notes said to expect a menthol eucalyptus flavour to come thru.  I didn't get that.  So I gave it a second go around I still couldn't taste it - Now I'm starting to get nervous for my blind cupping at the end of this module!!

Ruhuna lies right along the coast and only at a maximum height of 2000 feet above sea level.  The dried leaves are very dark which translates to a dark liquor and full body.  I enjoyed this tea as it also has a honey sweetness about it that I enjoy.

My favourite would be the tea from the Kandy region.  In case you haven't noticed yet I love sweet stuff!!!  Next week is India - more black teas - Yikes!!