Dimbula
Like Nuwara Eliya, Dimbula is drenched by the monsoon during August and September and produces its best teas during the dry months of January and February. The teas are noted for their body and strength, and a powerful aroma.Characteristics: Long wiry beautiful leaves that give an exquisite taste, almost oaky, with body and strength.Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes.Drinking recommendations: Drink with milk as an afternoon tea. 

GALLE
This area, in the south of the island, specializes in Flowery Orange Pekoes and Orange Pekoes that have well-produced, regular-size leaf and give an amber golden liquor with a scented aroma and a fine, gentle, subtle taste.

Characteristics: Beautiful leaf that gives a smooth, perfumed liquor.

Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes.
Drinking recommendations: Drink with milk as an afternoon tea.

NUWARA ELLYA
Teas from the highest region on the island are often described as the “champagne” of Ceylon teas. The leaf is gathered all year round, but the finest teas are made from that plucked in January and February. The best teas of the area give a rich, golden, excellent quality liquor that is smooth, bright, and delicately perfumed.Characteristics: Bright brisk flavour and wonderful perfume.Brewing hints: Brew 1 teaspoon in a scant 1 cup water at 203 F. Infuse for 3-4 minutes.
Drinking recommendations: Good at any time of the day with a little milk.