Kandy tea produces a broad mix of Tea
The Kandy tea region of Sri Lanka sits between 2000 and 4000 feet above sea level.
In 1867, James Taylor marked the birth of the tea industry in Ceylon by starting a tea plantation in Loolecondera estate in Kandy Tea area in 1867.
He began the tea plantation on an estate of just 19 acres (76,890 m2) in Kandy. In 1872 he started a fully equipped tea factory in the same Loolecondera estate.
As a result, the first sale of Loolecondra tea made in Kandy.
Kandy tea factories produce a broad mix of different ‘tea grades’ or leaf-particle sizes.
They produce whole-leaf and semi-broken grades through broken orange pekoes or ‘BOPs’ to BOP fannings. Some of the factories are producing CTC-style teas. Since leaf particle size affects the strength of the brew, the general effect from Kandy teas is one of considerable local and regional variations.
Kandy teas tend to produce a relatively bright infusion with a coppery tone. Though lighter in the cup, they present a good deal of strength and body, though not as much as the lower-grown products of Sabaragamuwa and Ruhuna.
Kandy-district best tea is producing during the first quarter of the year. The weather sets cool, dry across the district.
Kandy region is described as ‘mid-grown’, the altitude of cultivation ranging between 2000 and 4000 feet sea level.
Kandy area is the middle of the three districts in the Central Province and located north of Nuwara Eliya, and south of Matale.