Tea production began in the nineteenth-century and today it is the fourth largest tea producer in the world. The majority of the tea produced is black tea. Tea production is one of the main sources of foreign exchange for Sri Lanka (formerly called Ceylon). It employs, directly or indirectly, over 1 million people on tea plantations and estates.

Sri Lanka’s central highlands have the humidity, cool temperatures and rainfall that is ideal for tea to grow.

Even though the country has been known as Sri Lanka since 1972, its tea is still called “Ceylon Tea”.

You can always recognize a Ceylon tea by the lion logo.

Visit Sri Lanka Tea Board for more information.

GROWING REGIONS

KANDY

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 flavourful. Kandy teas produce a bright infusion with a coppery tone, and are strong and intensely full-bodied.

NUWARA ELIYA

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).

UDA PUSSELLAWA

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.

UVA

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 aromatic flavour. The mellow, smooth taste of Uva tea, once experienced, is easily distinguished.

DIMBULA

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.

SABARAGAMUWA

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.

RUHUNA

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.

Sri Lanka Tea

GROWING REGIONS

KANDY

NUWARA ELIYA

UDA PUSSELLAWA

UVA

DIMBULA

SABARAGAMUWA

RUHUNA

TEA IN SRI LANKA

SRI LANKA TEA VIDEO LIBRARY

Sustainability

Lion Logo

Bring It Video

Ceylon Tea – Handmade

Ceylon Tea – Put the Kettle On

Ceylon Tea – The Whole World