Formerly a British colony called Ceylon, this small and vibrant island nation is famed for the array of high-quality teas that it grows and produces using traditional methods.

Originally a coffee-growing nation, Sri Lanka switched to tea production in 1869, when a devastating blight infested the majority of its coffee plantations.

Present day tea exports are still referred to as “Ceylon tea” despite the island reverting to its former name in 1972. Tea is grown mostly in the central highlands of the country, and can be divided into three groups based on the elevation of the area where it is grown:
high-grown; medium-grown; or low-grown. The country’s two monsoon seasons affect each area differently, with changing wind patterns creating different microclimates that give each area’s tea its distinct character.

Although the country’s tea industry suffered greatly through the years of civil war, it has recovered in recent years and now its bright, flavorful black teas and Ceylon Silver Tips white tea are enjoying good reviews worldwide. More than 1 million people are employed in the industry and tea leaves are still hand-picked.

SRI LANKAN TEA ESTATES

Deciduous trees are planted on the slopes to provide the tea plants with a few hours of shade per day.