The teas of the Kandy region are said to be particularly flavoursome, though, as with all teas, their strength is inversely proportional to the elevation at which they are grown. In fact, the region produces a broad range of strengths and styles: estates at lower elevations produce a larger leaf with gives a stronger-flavoured beverage, while those higher up grow a smaller leaf that yields a more subtle and delicate flavour. Kandy factories also produce a broad mix of different ‘grades’ or leaf-particle sizes, from whole-leaf and semi-broken grades through broken orange pekoes or ‘BOPs’ to BOP fannings. CTC-style teas are also produced. Since leaf particle size affects the strength of the brew, the general effect from Kandy teas is one of considerable local and regional variety.
Kandy teas tend to produce a relatively bright infusion with a coppery tone. Though lighter in the cup, they present a good deal of strength and body, though not as much as the lower-grown products of Sabaragamuwa and Ruhuna. Most Kandy-district estates lie on the western slopes of the hills, so their taste is influenced by the ‘western quality season’, meaning that the best tea is produced during the first quarter of the year, when cool, dry weather sets in across the district.