Pure Ceylon Tea

An island in the Indian Ocean, it is known in commercial shipping lanes as the transshipment port between the east and the west. The country was a heavy coffee growing country yet shift in the industry and health of coffee inspired the growth of tea. An inspiration which grew to one of the largest industries in the world. The hills of Sri Lanka were transformed into rolling tea plantations which are replenished systematically to continuously produce the finest quality tea in the world. The colonial infrastructure was developed purely to satisfy the export demands of the tea industry. From hill country railway systems to inner city waterways to safely give passage to stocks into the harbors. Where ships headed for the west waited to be loaded with the treasures of the agriculture in Sri Lanka.

Types of Tea Tea Growing Regions Types of Herbs

Ceylon Black Tea, Black Tea, Tea Exporter, Tea Manufacturer, Colombo, Sri Lanka

BOP Tea

Broken Orange Pekoe

Broken pieces of Tea leaves

PEKOE Tea

Pekoe Tea

Twisted and Coarse Leaves

FBOP Tea

Flowery BOP

Bigger leaves & few tips

BOP1 Tea

Broken Orange Pekoe 1

Wiry & small than OP1

Ceylon Black Tea, Black Tea, Tea Exporter, Tea Manufacturer, bop, fbop, op1, pekoe, bop1, gp1, Colombo, Sri Lanka

OP1 Tea

Orange Pekoe 1

Small & Wiry Orange Pekoe

GP1 Tea

Gun Powder 1

Twisted & Coarse Green Tea

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tea growing regions

Densely packed toward the hills of the central south of the country the tea growing regions of Sri Lanka are a scenic journey for any traveler and its home to the finest tea in the world.

The seven tea growing regions of Sri Lanka consist of different eco systems with varying environmental conditions. Which creates very distinct variations of regional tea. The seven tea growing regions are Nuwara Eliya, Dimbula, Uva, Udupussellawa, Ruhuna, Sabaragamuwa and Kandy. Teas vary in taste, flavor and aroma. They vary even in visual appearance with a multitude of hues. The high grown teas have a fragrant aroma but are much lighter in hue than other teas. While mid grown teas are popular for their distinct orange color. While the low grown teas are much darker than teas of the other regions of Sri Lanka.

Herbs & Spices of Sri Lanka

Sri Lanka by nature is a grove of wealth when it comes to endemic flora in its ecosystems. The small island has regions spanning from sea level to lowland plains to highland plateaus and even higher mountain peaks. Each with a collection of herbs specific to the climate. The government of Sri Lanka has regions protected under law, where indigenous plants and medicinal herbs grow. They are the endemic regions of Sri Lanka. There are various herbs and spices which are infused into the recipes of Tea, which are pure herbal and sometimes don’t include the tea leaf. These herbal drinks are medicinal and sometimes even used as an everyday refreshment amongst the locals. Herbs such as coriander, lemon grass, black pepper, licorice, cinnamon, ginger, fennel, cloves, cardamom, peppermint and hibiscus.

Dimbula Region

"Between Nuwara Eliya and Horton Plains lies the district of Dimbula, whose teas are defined as “high grown” as all estates exceed an altitude of 1,250m (4000 Feet). The complex topography of the region produces a variety of microclimates, which produce differences in flavour – sometimes jasmine mixed with cypress. All, however, share the Dimbula character: a tea that produces a fine golden-orange hue in the cup, and which is refreshingly mellow." - Ceylon Tea Board

Kandy Region

"In the Kandy district, where the industry began in 1867, the teas produced are described as “mid-grown”as cultivation does not exceed 1,300m(4000 Feet). They range in flavour depending on the altitude and whether the plantation is sheltered from monsoon winds. All are particularly flavoursome. Kandy teas produce a bright infusion with a coppery tone, and are strong and intensely full-bodied." - Ceylon Tea Board

Nuwara Eliya Region

"Nuwara Eliya, the best-known of Sri Lanka’s tea-growing districts, is the most mountainous, and has the highest average elevation. Combined with low temperature, this produces teas of exquisite bouquet. The infusion in the cup is the lightest (palest) of all the types of Ceylon Tea, with a golden hue and a delicately fragrant flavour. Sought after grades include whole-leaf Orange Pekoe (OP) and Broken Orange Pekoe (BOP)." - Ceylon Tea Board

Ruhuna Region

"The teas of the Ruhuna district are defined as “low-grown” as they are cultivated at an altitude not exceeding 600m (2000 Ft) comprising vast sub regions from coastal plains to Southern edge of Sinharaja Rain Forest. The soil, combined with the low elevation of the estates, causes the tea-bush to grow rapidly, producing a long, beautiful leaf. Full-flavoured black tea is a distinctively unique Ruhuna speciality. Ruhuna factories produce a wide variety of leaf styles and sizes, including prized “tips”." - Ceylon Tea Board

Sabaragamuwa Region

"Sabaragamuwa is Sri Lanka’s biggest district, the teas of which are low-grown as its estates range in elevation from sea level to 610m (2000 Ft). Sabaragamuwa, sandwiched between Sinharaja in the south and Adam's Peak wilderness in the north, produces a fast-growing bush with a long leaf. The liquor, too, is similar to that of Ruhuna teas, dark yellow-brown with a reddish tint. The aroma, however, is noticeably different from the Ruhuna product, with a hint of sweet caramel, not quite as strong: yet exceptionally stylish." - Ceylon Tea Board

Uda Pussellawa Region

"The Uda Pussellawa district is situated close to Nuwara Eliya, so its tea is often compared to that of its neighbour. But it is darker in the cup, with a pinkish hue, of greater strength, and exquisitely tangy. Colder conditions at year end supposedly add a hint of rose to the bouquet of a tea known for its medium body and subtle character. Heavy rainfall, though, tends to produce tea that is even darker and stronger-flavoured." - Ceylon Tea Board

Uva Region

"The remote Uva district is exposed to the winds of both northeast and southwest monsoons, believed to endow the tea produced here with a special, unmistakable character and exotically aromatic flavour. It was with tea grown on his Uva estates that Thomas Lipton, the Victorian magnate, persuaded Americans to drink tea. The mellow, smooth taste of Uva tea, once experienced, is easily distinguished." - Ceylon Tea Board