Compare two teas

Side by side across seven dimensions. There is no verdict and no winner — the purpose is to understand the difference, not to be told which to buy.

Ruhuna

Black tea

Why these two get confused

Sri Lanka’s two low-grown districts, producing very similar dark heavy tea for the same export markets. The district is rarely stated and the teas are largely interchangeable in blends.

Point by point

DimensionRuhunaSabaragamuwa tea
CategoryBlack tea · fully oxidisedBlack tea · fully oxidised
ProductionIn order: Withering → Rolling and shaping → Oxidation → Drying. bud and two leaves and year round harvest.In order: Withering → Rolling and shaping → Oxidation → Drying. year round harvest.
OriginSri Lanka — RuhunaSri Lanka — Sabaragamuwa
Flavourchocolate and earthy. full bodied, rich and drying in the mouth. Aroma: dark malt, treacle, dried fruit. Straightforward in character. Bold in intensity.sweet, woody and earthy. full bodied, rich and astringent in the mouth. Aroma: dark malt, molasses, wood. Straightforward in character. Bold in intensity.
BrewingWestern brewing (teapot or mug): 1–1.5 g/100 ml at 95–100 °C, first steep 240s. Gongfu brewing (gaiwan): 4–5 g/100 ml at 90–95 °C, first steep 10s of 5 authored.Western brewing (teapot or mug): 1–1.5 g/100 ml at 95–100 °C, first steep 210s. Gongfu brewing (gaiwan): 4–5 g/100 ml at 90–95 °C, first steep 10s of 5 authored.
Cultural contextNot recorded for this tea.Not recorded for this tea.
Who may prefer itSomeone who wants the cup to assert itself and wants to enjoy it on the first cup. It tolerates an imprecise brew and takes milk.Someone who wants the cup to assert itself and wants to enjoy it on the first cup. It tolerates an imprecise brew and takes milk.

Nothing above is a recommendation. The last row describes the drinker each tea suits, using each tea’s own authored fields and the same sentence structure for both, so neither can be framed as the safe choice.

Brew Ruhuna · Brew Sabaragamuwa tea