Tea Information

Even though Ceylon Tea history dates back to 1824, a Scottish planter named James Taylor marked the birth of the Ceylon tea industry by commencing a tea plantation in Loolecondera Estate in 1867. The art of Tea is known to have passed down from China, nevertheless, with abundant forest land, immense variation in elevation, ideal climatic conditions, range of soil type and plant varietals, Sri Lanka produces some of the finest of Teas in the world that is flavorsome and full of character. Unlike most Tea producing countries, Sri Lanka with its unique positioning and benefiting from two monsoons produces Tea year-round.

Ceylon synonymous with the world’s finest tea has three main tea growing regions in Sri Lanka which are High grown, Mid grown and Low grown teas. They are further classified as 7 regions based on the agro-climatic conditions of the region.

High Grown

Grown at an elevation above 1,200m these teas are likely to be extraordinarily light, with greenish, grassy tones in honey golden liquors influenced by the chill winds, dry and cool conditions based on the time of the year. Below shown are the regions that belong to the high grown category, therefore high grown tea are grown here (Each area is highlighted in the Sri Lankan map). .

Nuwara Eliya

Dimbula

Uva

Uda Pussellawa

Mid grown

Grown at an elevation of 600m to 1,200m above sea level, these Teas are strong, flavoursome and intensely full-bodied with a bright copper toned infusion.

Kandy

Low grown

Grown at the southern foot hills at an elevation between sea level to 600m these teas produce a burgundy brown liquor with a natural hint of malt and sweet burnt caramel. Long periods of sunshine, dry and somewhat warm humidity the tea in this region grows abundantly, with large, well-proportioned leaves

Ruhuna

Sabaragamuwa

Depending on the type of Tea and form, the brewing techniques would differ drastically. Nevertheless, we have provided the basic principles that would help you brew a fine cup of Tea. For a perfect cup of Tea follow the instructions given on each one of our packs to suite the exquisite teas made just for you….!

Green : 2g of Tea leaves, water at a temperature close to 850C and steep for 1 minute
Black : 2g of Tea leaves, water at a temperature close to 850C and steep for 5 minutes for a strong brew and 3 minutes for a lighter brew

Tips:

  • The longer you brew the stronger it gets.
  • Smaller the leaf stronger the Tea; Larger the leaf lighter the Tea.
  •  If you over steep or cook your tea the astringency in the leaf would seep into your liquor. This might be packed with more antioxidants but would give the taste of bitterness.
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