Asia Siyaka flavour index

A tea that carries a delicate flavour; a taste that is available all year around. Long leaf teas from the Low country and some from Uva and Mid country regions such as Kandy, Pussellawa, Nawalapitiya and Watawala/Ginigathhena would more often be found in this category.
A level of flavour that is not just higher, but carrying a hint of a sweet taste synonymous with teas from Uda Pussellawa on the Eastern slopes of the hill country. Some Talawakelle teas too would have this level of flavour throughout the year. Carefully selected teas from Bogowanthalawa and Kotagala areas could be rated on this standard throughout the year.
Teas of special taste picked by us through out the year on those days and at times when conditions are just right. It is possible to pick teas of small quantities from both Western and Eastern sides of the Island. But, it would be the pre-season Nuwara Eliya's that most often achieve this rating. A very small selection of low country teas made from the finest buds would have this level of flavour.
A level of flavour that is reached in teas just prior to peaking during the two quality season ie: Dimbulla season also known as the Western quality season in the first quarter of the year; and Uva season from around mid July to early October. Some prefer this taste to the peak season chinese tea, which at times acquire a slight stringent character.
Fine teas made during the quality seasons more often achieve this flavour rating. There are however, moments even in the post season months when select batches of teas could be made to achieve this level of flavour when nights are crisp and cold. It is more likely however that we could expect these results from estates at higher elevations.

In Tea tasters parlance, 'Flavour' is at the top end of the scale for taste. From common use the word flavour also describes different characteristics of taste, such as Apple, Mango, Strawberry, Vanilla flavours etc.

The Asia Siyaka flavour index captures the essence of the aromatic characteristics of individual teas and broadly groups them for ease of recognition. This is almost an impossible task, as on the face of it taste is a matter of individual preference. Method of brewing and quality of water complicate the matter further. What we have done is to identify the preferred characteristics of professionals and connoisseurs over a period of time and coded it to give you an approximate guide.

We have rated our teas from scale one to five in ascending order. As you delight in the teas that you taste, you may at times have different views. We welcome your comments.