Here is a map of growing regions from http://fairlytea.com/home-2-2/tea-growi ... of-ceylon/
General Characteristics
My understanding is that tea was introduced onto the island around the 1840s - mostly assam material from Bengali region. Tea industry took over a little later after disease destroyed the coffee industry. After liberation in 1940s, government nationalized the plantations, resulting in loss of quality over many decades. More recently, they were commercialized again, but it has not helped the quality with loss of much expertise
In general, tea is not submitted to ctc method. Lower elevation teas tend to be more mild than assam teas - and don't seem to take milk as well. Higher elevation teas are more floral- but with introduction of machines that press the leaves hard and destroy the buds, most of these teas are not so flowery anymore.
This is from https://shop.dilmahtea.com.au/blog/post ... ea-regions
Brewing method (will update over time):High grown Ceylon teas are found at elevations that are 4000-6000ft above sea level. These teas make up for the majority of Ceylon tea production. High grown teas are more aromatic compared to others, and are lighter in both taste and colour due to the constant cool and windy climate. The monsoons affecting the hillside of Sri Lanka causes different patterns of precipitation, resulting in subtle differences in the tea, even within the same region.
Mid grown teas of Sri Lanka are primarily located within and around the district of Kandy, at about 2000ft. They are medium bodied and have a brisk but light taste with a rich flavour. Mid grown teas are known for their bright burgundy colour. The peak season for the growth of these teas is during spring, although unlike with both high and low grown teas, these bushes grow all year round, due to having low monsoon impact.
Low-grown teas constitute the largest proportion of Ceylon tea and are also the fastest growing among the bunch. The teas grow at an elevation of about 300ft above sea level. The distinct dark colour and strong taste of low grown tea is a result of extreme heat and humidity levels of the region.
1.5g / 80 mL boiling water for 3 min. I tend to start with this and adjust.
Have also found good results with gongfu (5g/150 ml boiling starting at 15s)