The Origin and Characteristics of Uva Tea: A Famous Tea from Sri Lanka
For tea enthusiasts, Uva tea is likely one of the teas you’ve tried at least once. In this article, we’ll explore the origin of Uva tea, grown in the Uva region of Sri Lanka, and the unique characteristics that set it apart.
The Origin of Uva Tea: The Central Highlands of Sri Lanka
Uva tea is cultivated in the Uva region, located on the eastern slopes of Sri Lanka’s central highlands. This region is situated at altitudes ranging from 1,000 to 1,700 meters, characterized by significant temperature fluctuations between day and night. The best quality Uva tea is harvested during the dry season, from July to August, known as the “quality season.” During this time, cool and dry winds sweep through the tea plantations, imparting a distinctive flavor to the leaves, earning Uva tea high praise worldwide.
Characteristics of Uva Tea
Uva tea is renowned for its strong astringency and rich aroma. The liquor typically has a deep orange to reddish hue, with a robust body. This makes Uva tea particularly well-suited for pairing with milk, and it is a favorite in the United Kingdom, where it is often enjoyed as a milk tea.
In addition, Uva tea is known for its highly aromatic quality, making it a popular choice for blending with other teas. Especially during the quality season, Uva tea leaves are prized for their balanced flavor and rich aroma, receiving high acclaim in the global tea market.
Conclusion
Uva tea stands out as one of the most distinctive teas from Sri Lanka, known for its strong astringency and rich aroma. Its flavor is further enhanced when paired with milk, making it an essential choice for tea lovers. If you haven’t yet explored the deep flavors of Uva tea, now is the perfect time to give it a try.
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