Ceylon Tea
Ceylon Tea is globally renowned for its quality, flavor, and rich golden hue. It is grown across the central highlands of Sri Lanka, formerly known as Ceylon.
Origin
In the mid-19th century, Sri Lanka was a major coffee producer. However, in the late 1860s, a devastating coffee rust fungus wiped out the entire coffee industry. In 1867, a Scotsman named James Taylor planted the first commercial tea seeds at the Loolecondera estate in Kandy, marking the birth of the Ceylon Tea industry.
The island's mountainous geography, volcanic soil, and varied elevations created distinct microclimates, producing distinct tea profiles ranging from the light, floral Nuwara Eliya teas to the full-bodied, malty Ruhuna teas.
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