Seasonal Flush

Dilmah’s very special rare tea

By Ed Ciby

A Ceylon Pekoe with shotty , dark, olive brown appearance yielding a leaf infusion that is coppery brown imbued with olivine highlights. Eucalyptus wild mint, lime, and fresh herb aromas lead to a bright, spirited tea that is perfectly expressive of the Uva Valley seasonal character.

Established during the latter part of the 18^th century, Uva Highlands is an estate situated in the Uba Province of Sri Lanka’s Uva Valley area. Located at an elevation of 4000 to 4300 feet, Uva Highlands produce some of the world’s finest teas.

The result of a fleeting climactic phenomenon where wind, sunshine, and the terrior of the lands join hands to produce conditions that are conducive for this creation process. Seasonal Flush teas are extremely rare. Dry winds that fan the valleys and slopes of the Dimbula and Uva regions of Sri Lanka, supported by chilly nights and bright, dry days with occasional light afternoon showers, cause flavor in the leaves to become concentrated as the tea plant undergoes stress and prepares for drought. That combination offers the essential conditioning for tea leaves to produce ‘seasonal character.’ There are two highly priced seasons in the island state: one is the Dimbula season in February/March while the other – Uva – takes place in August or September.

A tea of medium astringency, it is a rare example of the beauty of nature’s seasonal influence of tea. The balance of character, flavor, and texture innthis tea are perfect – making it one of Ceylon’s finest Inna given year that it has been harvested. The liquid is intensely defined by a fragrant, minty peak and a juicy, slightly raw body.

Tea pickers, handpicking tender fresh tea leaves and a bud which have experienced the seasonal coolant dry breeze. Handpicking tea allows Dilmah to ensure that only the two leaves and bud are harvested. This assures the quality of tea by leaving out coarse leaf and twigs that can affect the taste of the tea.

The harvested tea leaves are then being withered. Withering reduces the moisture content ofnthe freshly-picked to 42 – 45 per cent so that the leaves become pliant and can withstand rolling without breaking up into flakes.

Rolling the withered leaves begin the process of oxidation by rupturing the leaf cells and allowing the cell sap to mix. Fermentation of the leaf to allow conversion of catching to theaflavins and thearubigens and flavor to develop. The major reaction during fermentation is the conversion of cathechins (flavonols), to what is known as theaflavins and thearubigens, dimeric and polymeric compounds, which are mainly responsible for the taste, character, and health benefits of black tea. Drying and firing stops the fermentation process.

Baked tea is sorted into different grades by passing them over a series of vibrating screens of different mesh sizes. Eloctrostatically charged rollers preferentially attract stalk and fiber to remove them from the tea. There are several grades of tea such as leaf grades, broken grades, fanning, and dust grades.

Finally, Dilmah’s tasters sample the tea to assess its strength, flavor, aroma, and appearance. For more detailed information, simply log into www.teatimerocks.com.