Tea is grown in thousands of tea gardens or estates around the world, resulting in thousands of flavorful variations. Like wines. High grown teas from Sri Lanka are reputed for their taste and aroma. The two types of seasonal tea produced in these areas Dimbula and Nuwara Eliya are much sought after by blenders in tea importing countries.
Uva teas from Eastern Highlands contain unique seasonal characters and are widely used in many quality blends particular in West Germany and Japan.
The medium grown teas provide a thick colour variety which is popular in Australia, Europe, Japan and North America. The teas produced in low grown areas are mainly popular in Western Asia, Middle Eastern countries and CIS countries.
Most factories in these areas produced what are known as leafy grade of tea where the tea leaves are well twisted and can grade into long particles. Sri Lanka mainly produced orthodox teas. In the orthodox process of production, semi dried green shoots are ruptured by rolling achieved from a rotary movement. The rolling process ruptures and twists the leaves. When tea leaves are crushed an oxidation process begins, which is followed by firing and commonly known black tea is produced. Sri Lanka also produces tea by unorthodox method, namely Cut Tear and Curl (C.T.C). Green tea, Instant tea, Bio tea and flavored tea are also produced in Sri Lanka.