Special features in location, cultivation and processing
The estate is located in the Ambadandegama Valley in the Uva Highlands of Sri Lanka, with tea fields stretching between 900 and 1050 metres above sea level. It lies just above the famous Ravana Ella Waterfalls, a legendary site mentioned in the ancient Indian Ramayana epic, and below Lipton Seat and Ella Rock. The soil is relatively dry, gravelly and rich in silicate, which, as the estate informs us, plays a key role in shaping the distinctive “Uva flavour”. The fields are primarily east-facing, situated on a mountain ridge above the Ella Gap, allowing them to benefit from the strong natural east winds during the withering phase of tea processing. More than half of the estate consists of forest, which they maintain as a private conservation area. It directly borders another protected nature reserve, creating a biodiverse habitat. The estate’s forests and tea fields are home to leopards, fishing cats, wild boars, porcupines, pangolins, langurs, peacocks, and over 80 species of birds.
The estate provided us with a detailed account of their tea production process, and we were truly amazed:
First, after being hand-harvested, the tea is gently spread out and undergoes a slow, time-intensive withering process for around 20 hours. The exact duration varies depending on the prevailing climate. The leaves wither on dedicated troughs inside the estate’s own withering shed, which features open mesh walls to allow the natural Uva Highlands wind to pass through the leaves gently. Fans are generally not used, as the estate places great trust in the natural drying process – only in particularly humid weather are they required.
After the withering phase, the leaves are hand-rolled for about an hour in traditional “Kula” baskets, a signature technique of the estate. The skilled hands of the tea pickers, who harvested the leaves, also take on the delicate task of rolling the tea.
For the final drying, one of four differently sized mini-drying machines is selected, depending on the batch size and required drying time. The estate shared fascinating insights into these machines: "Our main dryer is sustainably powered by leftover biomass from the estate. Two smaller dryers run on electricity. Our smallest dryer, the 'light bulb dryer,' is literally an insulated box with old-fashioned heat-emitting light bulbs, allowing us to dry even the smallest batches of tea. Depending on the climate, the teas undergo final drying for 2–4 hours to achieve a moisture content of less than 4%.”
Single Origin
This tea comes 100% from the above mentioned tea farm in Uva Highlands, Sri Lanka, directly sourced from the farm.
