CEYLON'S FINEST TEA
WORLD'S FINEST
TEA FROM SRI LANKA
Sri Lanka, a tropical island with mountainous terrain located off the coast of Southern India, is renowned as the world’s fourth largest producer of tea and the largest exporter of ‘Orthodox’ tea. This type of tea is predominantly used in loose- leaf products.
The mountainous terrain of the island enables a diverse range of tea flavors and colors. Each elevation produces teas of distinct character, which are then blended together to create a delightful variety of tea blends.
ABOUT CEYLON TEA
Ceylon tea is grown and produced in Sri Lanka, which was formerly known as Ceylon, which has a long and rich history of tea production, with the industry dating back to the 19th century.
Ceylon tea is renowned for their distinctive flavour and aroma, which is influenced by the country’s unique climate and soil conditions. The tea is made from the Camellia sinensis plant, which is grown in high-altitude tea estates located in the central highlands of Sri Lanka.
Ceylon tea is available in a variety of grades, from the low-cost, mass-produced varieties to the premium, handcrafted teas. They are also used in many blends, including popular blends like English Breakfast and Earl Grey.
HISTORY OF CEYLON TEA
Ceylon tea, which was formerly the name of Sri Lanka until 1972, is renowned globally for its exceptional quality. The history of Ceylon tea traces back to the late 1860s when the coffee blight epidemic destroyed the coffee plantations on the island.
James Taylor, a Scottish planter who had achieved success with tea cultivation in Northern India, initiated commercial tea growing in Sri Lanka in 1867. He started with a small plot of only 19 acres on the Loolecoondera estate.
From these modest beginnings, the tea industry in Sri Lanka has thrived, producing some of the world’s finest teas.
From Ceylon’s finest tea
gardens, we gift the world an experience of pure refinement.
REGIONS OF TEA CULTIVATION
Ceylon tea varies in taste and quality across different regions of Sri Lanka due to varying climates and elevations. The Central Province produces slow-grown, orange-hued tea in Nuwara Eliya and mid-grown, flavorsome tea in Kandy. The Uva Province is known for blackened leaf tea with unique flavors and aromas, while the Southern Province produces fast-growing, malty teas. The Sabaragamuwa Province produces teas with a wider range of altitude and a sweet caramel aroma. All of these teas contribute to the distinctiveness and popularity of Ceylon Tea.
TYPES OF CEYLON TEA
Our tea tasters are widely recognised for their expertise and commitment to delivering the ultimate tea experience in every cup. To uphold both our quality control standards and the exacting standards of our tea tasters, we draw and test tea samples every hour from the moment it arrives at our factory until it is packaged.
HEALTH BENEFITS OF CEYLON TEA
Our tea tasters are widely recognised for their expertise and commitment to delivering the ultimate tea experience in every cup. To uphold both our quality control standards and the exacting standards of our tea tasters, we draw and test tea samples every hour from the moment it arrives at our factory until it is packaged.
GRADES OF CEYLON TEA
Ceylon tea is manufactured in various leaf sizes which are graded solely based on appearance, not quality or flavor. The grades range from Orange Pekoe to Dust 1, with each having distinctive qualities. Orange Pekoe is the highest grade, while Dust 1 is the smallest. The Flowery variants of the main grades such as FBOPF and FBOP are the most expensive to produce and fetch higher prices in international markets. Silver Tips is a grade that contains the finest buds and is ideal for medicinal purposes.
