District Secretariat, Nuwaraeliya.
The Purest Brew from the Heart of Sri Lanka
“Ceylon Tea, produced exclusively in Sri Lanka, is renowned for its rich flavor and aroma, made from the Camellia sinensis plant. It's a protected geographical indication, ensuring only tea grown and processed on the island can bear the name.”
Ceylon Tea's origins trace back to 1867 when James Taylor planted the first 19-acre commercial estate at Loolecondera in Kandy, following coffee crop failures. The first factory opened in 1872, and by 1873, 23 pounds reached London auctions; production boomed in the 1880s as coffee lands converted to tea. Today, Sri Lanka ranks as the fourth-largest producer and third-largest exporter, with the iconic Lion Logo trademarked in 98 countries.
James Taylor plants the first commercial tea estate at Loolecondera, marking the birth of an icon.
Tea thrives in Sri Lanka's central highlands due to fertile soil, monsoon rains, and elevations up to 2,500 meters, producing wiry, orthodox-processed leaves. Most is hand-picked black tea, with varieties like high-grown (brisk, bright) from regions such as Nuwara Eliya; processing involves withering, rolling, oxidizing, and drying. The industry employs over 1 million people, emphasizing traditional methods for quality.
Traditional processing methods
Peak growing elevation
Ceylon Tea offers a brisk, malty flavor with golden liquor, containing 50-90 mg caffeine per cup and antioxidants like theaflavins, quercetin, and EGCG in green variants. Brew at 194-205°F for 3-5 minutes using 1 tsp leaves per 8 oz water for optimal strength. It's versatile for hot, iced, or blends, prized for purity under the Lion Logo standards.
Rich in polyphenols and minerals like manganese, it supports heart health and provides antioxidants; green Ceylon contains EGCG for potential anti-inflammatory effects. Its hand-picked nature preserves quality compounds for a superior brew.