By Charles Tan
Category: Black Tea
Global Reputation: The Champagne of Ceylon
Grown at Sri Lanka’s highest elevations (1,800–2,000 m), Nuwara Eliya teas are prized for their delicate, fragrant character. The cool climate slows growth, producing thin, wiry leaves with a light liquor and refined floral‑cypress aroma—a striking contrast to the boldness of Uva.
Production Essence
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Similar to Uva but with longer withering due to cooler temperatures.
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Plucked year‑round; high‑grown estates focus on quality over quantity.
Professional Brewing
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Vessel: Porcelain teapot or gaiwan.
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Leaf amount: 2.5–3 g per 200 ml water.
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Water temperature: 85–90°C.
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Steep time: 2.5–3.5 minutes.
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Re‑steeping: 2 infusions.
Taste Profile: Pale gold to amber liquor, delicate rose, cypress, and citrus aroma. Light‑bodied, sweet, and subtle.
