Ceylon TEA

Ceylon Tea and its industry have a historically rich legacy spanning over 150 years. First introduced to the country in the 1860’s, its first shipment was sent to be auctioned in London in 1875, rapidly winning hearts across the globe. The reputed quality of Ceylon tea lies in the fact that they are skillfully hand-picked even to date, which only a handful of other tea exporting countries still practice.

Tea grown in Sri Lanka is unique and distinct – in that, they vary in flavor and character depending on the elevation of the estates on which they’re grown. Categorised as Low Grown , Mid Grown and High Grown, they are spread across the seven regions; Nuwaraeliya, Kandy, Dimbula, Udupussellawa, Sabaragamuwa, Uva and Ruhuna. The varying climates, sun, soil and plant varieties play a major role in the taste of these.

Sri Lanka is primarily known for its delectable fine Black Ceylon Tea, but is also known to produce equally fine Green Tea and other teas. The masterful way in which Ceylon tea is produced, ensures that tea drinkers enjoy the maximum nutrients and taste.