LOW GROWN TEAS

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Low-grown teas refer to teas cultivated in Sri Lanka at altitudes below 600 meters (2,000 feet) above sea level, primarily in regions like Ruhuna and Sabaragamuwa. These areas experience a warmer climate with higher humidity, contributing to the unique characteristics of low-grown Ceylon teas. Known for their rich, full-bodied flavor and deep, dark color, low-grown teas are generally stronger than high-elevation varieties.

Characteristics

• Flavor : Low-grown teas have a bold, robust flavor with malty, caramel, and sometimes fruity notes, making them ideal for those who enjoy a stronger, richer cup.

• Appearance : The leaves are often larger, glossy, and darker in color due to the warmer      temperatures in lowland regions.

• Liquor : These teas brew a darker, reddish-brown infusion, giving a visually appealing and intense taste profile.

Production and Types

Low-grown teas are typically hand-picked and often processed as orthodox black teas, although some estates also produce green and white tea. They are ideal as a base for English Breakfast or Earl Grey blends and are commonly enjoyed with milk and sugar.

Popular Markets

Low-grown Ceylon teas are especially popular in Middle Eastern and Russian markets, where the demand for robust teas is high. Their distinct flavor and rich body make them versatile and well-suited for a variety of tastes worldwide.

Sustainability and Quality

Many low-grown estates in Sri Lanka emphasize sustainable practices, with some adopting organic cultivationand fair-trade certifications to ensure high-quality, ethically produced tea. The distinct character of low-grown Ceylon teas, combined with these quality standards, makes them a cherished choice in the global tea market.