Sri Lanka has a well spread network of waterways. The Central part of this country consists of long rivers, mountain torrents and waters which transforms the landscape and punctuate the vast green sweeps of carefully tended tea bushes.

The central mountain range of Ceylon has a considerable influence on the climate. When the wind from the sea reaches the high mountain range, it is checked and made to rise vertically. Condensation takes place as the air cools, and as a result most of the water vapor is deposited as rain. The strong desiccating wind brings about a chemical change in the character of the tea shoots to that particular area.

Ceylon teas are classified under three categories, depending broadly on the climatic zones agro-ecology exerts a profound influence on the chemistry of the tea plant and on the tea shoots harvested for processing.

High grown Teas:
This tea is manufactured in factories located above 1,200 meters; make up about 30 percent of total production. Because of the special flavor, this tea is best appreciated without milk.

Mid grown Teas:
These teas come from the northern part of the central highlands at 600-1,200 meters above sea-level, formerly referred to as the Kingdom of Kandy. Those who like a strong cup of tea would like to have this type with milk.

Low grown Teas:
Low grown teas are manufactured in the south-western region of the island where the factory elevation is below 600 meters. When brewed they possess a strong character with much color and strength. This type of tea consists of 50% percent of total production.