Second in a series on the teas of Sri Lanka. Previous in series: Sri Lanka (Ceylon)

This western highlands district has perhaps the most famous name in Ceylon tea.  Its best teas are made from January through March during the Western Quality Season.  Teas of this season benefit from a cool climate and low humidity which concentrates the leaf sap.  They are light and powerfully aromatic, though more full-bodied and less flowery than Spring Darjeeling and with none of Darjeeling’s astringent bite.  They have golden liquor, mellow flavor and a long-lingering aftertaste.  Brunswick, St. Coombs, and Kenilworth are among the best reputed gardens.  Kenilworth OP is typically a long, thin, wiry leaf which may be steeped up to six or seven minutes.

Dimbulla produces the recognizably distinct teas of Dickoya, Bogawantalawa, and Maskeliya, which are subdistricts in the heart of the Dimbulla district but on the slopes of neighboring Adam’s Peak.  These are also highly respected names, if little known outside the trade; naturally they are also affected by the Southwest Monsoon, doing their best during the Western Quality Season from January to March.

Read next: Nuwara Eliya