History of Ceylon Tea
Tea plants were brought to Ceylon (now Sri Lanka) from China by the British and planted in the Royal Botanical Gardens in Peradeniya for non-commercial purposes.
James Taylor, a Scottish planter, established the first commercial tea plantation in Loolecondera Estate in Kandy. He started with just 19 acres of tea.
The coffee rust disease destroyed most of Ceylon's coffee plantations, leading planters to switch to tea cultivation. This marked the beginning of Ceylon's tea industry.
The Ceylon Tea Traders Association was established to promote and protect the interests of the Ceylon tea industry.
Sri Lanka became the world's largest tea exporter, a position it held until the 1990s. Today it remains one of the top tea exporters globally.
Sri Lanka produces about 300 million kg of tea annually, with exports accounting for about 95% of production. Ceylon tea is renowned worldwide for its quality and distinctive flavor.
Types of Ceylon Tea
Nuwara Eliya
Known as the "Champagne of Ceylon Tea," this high-grown tea has a delicate floral aroma and light golden liquor. Grown in the highest tea region of Sri Lanka.
Dimbula
Medium-grown tea with a rich, robust flavor and bright reddish hue. Best during the "quality season" from January to March when the western slopes receive dry winds.
Uva
Known for its distinctive mellow taste and exotically aromatic flavor. The unique climatic conditions of the Uva region give this tea its special character.
Ruhuna
Low-grown tea with a strong, full-bodied flavor and dark reddish-brown liquor. Grown in the southern part of Sri Lanka, these teas are ideal for iced tea.
Tea Production Process
Plucking
Only the top two leaves and a bud are hand-plucked by skilled workers. This delicate process ensures the highest quality tea leaves.
Withering
Fresh leaves are spread out on troughs and air is blown through them to remove about 60% of moisture, making the leaves limp.
Rolling
The withered leaves are rolled to break the cell walls and release enzymes that start the oxidation process.
Oxidation
Rolled leaves are spread out in a cool, humid environment to oxidize, developing the tea's color, strength, and aroma.
Drying
The oxidized leaves are dried with hot air to stop oxidation and reduce moisture content to about 3%.
Sorting & Grading
Dried tea is sorted by size using vibrating sieves and graded according to international standards.
Leading Ceylon Tea Companies
Amazon Tea Estate
Amazon Tea Estate is one of the largest tea producers in Sri Lanka, specializing in premium single-origin teas. Their estate in Nuwara Eliya produces some of the finest high-grown Ceylon tea.
Key Products: OP1 Orange Pekoe, FBOPF1 Flowery Broken Orange Pekoe Fannings, Silver Tips
Sustainability: Certified Rainforest Alliance and Fair Trade, with strong focus on organic farming practices.
English Tea Shop
English Tea Shop is a premium organic tea brand that combines traditional Ceylon tea with innovative blends. They are known for their ethical sourcing and sustainable packaging.
Key Products: Organic Ceylon Breakfast, Earl Grey, Green Tea with Jasmine, Herbal Infusions
Achievements: Winner of multiple Great Taste Awards and Queen's Award for Enterprise in International Trade.
Jafferji Brothers & Co.
Jafferji Brothers is one of Sri Lanka's oldest tea exporters, specializing in premium orthodox teas. They source from the finest estates across all growing regions of Sri Lanka.
Key Products: Single Estate Teas, Specialty Blends, Custom Packaging Solutions
Global Reach: Exports to over 35 countries with particular strength in Middle Eastern and Russian markets.
Experience Ceylon Tea
Interested in learning more about Ceylon tea or planning a visit to Sri Lanka's tea country? Contact us for more information about tea estate tours, purchasing authentic Ceylon tea, or wholesale opportunities.