Uva tea(Uva Highland) gives a mellow, smooth taste
The Uva tea region of Sri Lanka sits between 3000 and 5000 feet above sea level. And the world-renowned district of Uva is a very different area from the other tea districts. This area is a champagne tea area like Nuwara Eliya because it reacts to the western wind. Also, this area is famous for Highland tea.
The wind is called the “Cachan,” a drying cool wind coming in from the north or east of the ocean. It traditionally arrives at the end of July to the middle of August. Uva experiences a very individual and different quality of the season.
However, with recent variability in weather patterns, 1997 saw the wind arrive in the first week of September. The wind has the effect of making the bush sense a state of drying and therefore the leaves close up and the leaf chemicals concentrate into the lowered fluid levels in the cells of the leaves. When picked, this concentration conveys a very concentrated high level of flavor brought out in the rolling process.
The unique character of tea in the Uva area is recognized and acknowledged all over the world. The mellow, smooth taste of Uva tea, as it was once known, is easily distinguished from that of any other.
The Uva region produces a leaf that is more blackened by withering than that of any other district. The range of teas produced is wide, with a full range of whole and small-leaf grades as well as CTC varieties.