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A black, high-mountain leaf tea from the Labookelie gardens in the Nurawa Eliya region.
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Ceylon high elevation tea, also known as high-grown Ceylon tea, is a type of black tea that is grown in the mountainous regions of Sri Lanka. This tea is highly regarded for its unique flavor and aroma, which is influenced by the high altitude and cool climate in which it is grown.
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The tea leaves used to produce Ceylon high elevation tea are harvested from tea bushes that grow at elevations of 4,000-6,000 feet above sea level. The cool temperatures and high humidity in these mountainous regions slow down the growth of the tea bushes, resulting in leaves that are smaller, more tender, and more flavorful.
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A delightful tea, dark but not overbearing, that evokes the sweep of the gardens that spread out under the peaks of the Samanalakande Mountains, the mountains where butterflies go to die.
