Kandy

This is the tea-growing district where it all began, when James Taylor, the pioneer of Ceylon tea started the first plantation.  Tea grown in the Kandyan region is described as ‘mid-grown’, at an altitude between 650m and 1,300m (2,000 – 4,000ft). The weather mainly influenced by the southwest monsoons with winds blowing up the mountain passes is diffused in the valleys.  As a result the tea that is produced is stronger and deeper-coloured than the rest of the region.  The teas of the Kandy region are thought to be flavorsome though its strength is inversely proportionate to the elevation they are grown in. The tea grown at higher elevations are smaller leaf with a more subtle and delicate flavor.  ‘Grades’ or leaf-particle sizes range from whole-leaf and semi-broken grades through broken orange pekoes or ‘BOPs’ to BOP fannings.  Kandy teas produce a relatively bright infusion with a coppery tone.