Every July, millions of people around the world sit down to watch Wimbledon with a cup of tea.

It is one of Britain's most enduring traditions. The immaculate grass courts, strawberries and cream, white clothing, the quiet anticipation before every serve, and of course, a perfectly brewed cup of tea.

What few people realise is that Wimbledon and Ceylon Tea have shared a remarkable connection for almost 150 years.

Long before tea became synonymous with Centre Court, one Wimbledon Champion chose not to defend his title. Instead, he returned to the tea gardens of Sri Lanka to oversee one of the world's most extraordinary seasonal harvests.

His name was Patrick Francis "Frank" Hadow, and his story links the world's most famous tennis tournament with the celebrated Uva tea-growing region of Sri Lanka.

Quick Facts

Patrick Francis Hadow was born in 1855 and educated at Marlborough College before studying at Oxford University.

In 1878 he entered only the second Wimbledon Championships.

Using an innovative overhead stroke something that was almost unheard of at the time—he defeated defending champion Spencer Gore to win the Gentlemen's Singles title without losing a single set.

Today he remains one of Wimbledon history's most fascinating champions.

Yet what makes Hadow truly unique is what happened next.

Rather than returning the following summer to defend his title, he sailed back to Ceylon (now Sri Lanka), where he worked as a tea planter in the Uva district, in Sri Lanka’s Eastern side. 

To this day, Frank Hadow remains the only Wimbledon Champion never to defend his title.

For him, the tea season was more important.

Every July, Centre Court prepares to crown a new Wimbledon Champion.

 

At exactly the same time, over 5,000 miles away in the mountains of eastern Sri Lanka, tea factories prepare for one of the most anticipated moments in the global tea calendar the famous Uva Season.

Like Wimbledon, it lasts only a matter of weeks.

Miss it, and you must wait another year.

For tea buyers, blenders and connoisseurs across the world, it is one of the most eagerly awaited harvests in tea.

What Is the Uva Tea Season?

Sri Lanka is divided into seven distinct tea-growing regions, each producing teas with their own unique character.

Among them, Uva is perhaps the most celebrated for its seasonal teas.

During July and August, dry north-easterly winds known locally as the Cachan Winds sweep inland from the Bay of Bengal.

Combined with prolonged sunshine and reduced rainfall, these winds gently stress the tea bushes.

Instead of producing rapid leafy growth, the plants concentrate their energy into creating smaller, more aromatic leaves.

The result is one of the world's most distinctive black teas.

A true seasonal Uva tea is renowned for:

• Bright copper-coloured liquor

• Intensely fragrant aroma

• Elegant floral notes

• Crisp, lively finish

• Distinctive natural wintergreen and gentle menthol character

These flavours cannot be manufactured.

They cannot be blended into existence.

They occur only when nature creates the perfect conditions.

That is why tea professionals around the world eagerly await the arrival of each new Uva season. With changes to global weather conditions, the the perfect weather conditions to create a season cannot be guaranteed. 

Across Sri Lanka, tea estates begin preparing weeks before the seasonal weather arrives.

Estate managers monitor rainfall, humidity and wind direction daily.

Tea pluckers carefully harvest only the finest two leaves and a bud, while factory teams adjust withering, rolling and firing to preserve every ounce of seasonal character. To little wither, to much pressure from a roller and a degree higher or lower can kill the flavour instanstly. 

Meanwhile, buyers gather at Colombo Brokers offices searching for exceptional invoices that capture the very best of the season.

At PMD Tea, this is one of the most exciting periods of our year.

No two Uva seasons are ever identical.

A slight change in rainfall or wind direction can completely transform the flavour profile of a tea from one week to the next.

It is one of time. 

For many professional athletes, winning Wimbledon would define a lifetime.

For Frank Hadow, it became only a brief chapter.

He returned to the mountains of Uva to continue planting tea during the most important manufacturing period of the year.

His commitment to tea was so complete that he never attempted to defend his Wimbledon title.

Fifty years later, in 1928, Hadow returned to Wimbledon where Queen Mary presented him with a commemorative medal recognising him as the oldest living Wimbledon Champion.

His place in tennis history was secure.

Yet his legacy also lives on among the tea gardens of Sri Lanka.

Our family has worked with Sri Lanka's tea industry since 1945.

Today, more than eighty years later, we continue to source exceptional teas from the very regions that made Ceylon famous.

Every July we look forward to the arrival of the new Uva season, tasting fresh invoices as they arrive from the factories and selecting only those that truly capture the unique character that tea lovers expect.

It is a reminder that the world's finest teas are not manufactured.

They are created by geography, climate, craftsmanship and patience.

Experience the Taste of Wimbledon

Whether you are watching Centre Court from home or enjoying an afternoon tea with friends, there is no better way to experience Wimbledon than with a tea born from the very region that Frank Hadow returned to after his historic victory.

 Seasonal St James Uva

Available only during the famous Uva season, Seasonal St James Uva captures everything that makes these teas so highly prized.

Harvested during the brief weeks when the Cachan winds transform the flavour of the leaf, it offers an aromatic bouquet, lively brightness and the unmistakable natural wintergreen character that has made Uva teas famous around the world.

→ Shop Seasonal St James Uva

Glen Alpin Uva

For those wishing to experience the elegance of Uva throughout the year, Glen Alpin provides a wonderful expression of the region's character.

Produced from one of Sri Lanka's historic Uva estates, it offers bright, fragrant liquor with the clean, refined finish that has delighted tea drinkers for generations.

A superb choice long after the Wimbledon finals have been played.

→ Discover Glen Alpin

Frequently Asked Questions

Why is Wimbledon associated with tea?

Tea has become one of the defining traditions of Wimbledon and the British summer. The connection extends beyond spectators enjoying tea during matches. Wimbledon Champion Frank Hadow returned to work as a tea planter in Sri Lanka after winning the Championships in 1878, creating a unique historical link between the tournament and Ceylon Tea.

What makes Uva Tea different?

Uva Tea is one of the world's most famous seasonal black teas. During July and August, dry north-easterly Cachan winds create distinctive flavour compounds within the tea leaf, producing bright liquor, floral aromas and characteristic natural wintergreen notes.

When is the Uva Tea Season?

The classic Uva flavour season generally runs during July and August, although the precise timing depends upon rainfall and the arrival of the seasonal Cachan winds. Some years it doesn't occur. With climate change it is becoming very hard to predict. 

Why are seasonal teas considered special?

Seasonal teas reflect the unique weather conditions of a specific harvest period. Because climate changes every year, no two seasonal teas are ever exactly alike, making each harvest a limited snapshot of that year's growing conditions.

Who was Frank Hadow?

Patrick Francis "Frank" Hadow won the Wimbledon Gentlemen's Singles Championship in 1878 without dropping a set. Rather than defending his title, he returned to work on tea estates in Sri Lanka's Uva region and remains the only Wimbledon Champion never to defend his title.