Ceylon Uva
Bright, citrus, distinctive wintergreen aromatic. The most internationally famous Ceylon region.
Uva is the most aromatically distinctive Sri Lankan tea-producing region. The eastern highland location, the seasonal dry winds (Kachan winds) that affect the tea bushes during July-September, and the cool nights produce tea with a distinctive aromatic character — wintergreen, menthol, citrus — that doesn't appear in other Sri Lankan teas. The dry-season "Uva quality" lots (July-September peak) command premium pricing and are the most sought-after Sri Lankan specialty.
Sri Lanka's tea industry was established by the British in the 1860s after the country's coffee plantations were devastated by leaf rust disease. The country has been a major global tea exporter ever since, with Ceylon Tea (the official designation) remaining a substantial commodity export. Within the broader Sri Lankan tea industry, three highland regions — Uva, Dimbula, Nuwara Eliya — produce distinct character that specialty drinkers learn to recognize. Uva is most aromatic; Dimbula most balanced; Nuwara Eliya most delicate.
Signature teas
- Uva Highland Ceylon
- Uva Second Flush
Tea types produced
Cultivars grown
- Ceylon cultivars (assamica-dominant)
Processing focus
Harvest seasons
- Year-round; peak July-September (dry season)
Flavor signature
Notable producers & areas
- Bandarawela
- Demodara
- Haputale
Brands carrying Ceylon Uva tea
Brands in our directory that carry tea types this origin produces. Direct-sourcing brands shown first.