Prelude
Ceylon Tea is one of the most beloved teas in the world, originating from Sri Lanka, an island in the Indian Ocean with the perfect climate for tea cultivation. Known for its bright color and bold, refreshing taste, Ceylon Tea continues to stand out among global tea varieties.
A popular local story tells of a young tea picker in the cool hills of Nuwara Eliya who noticed how each tender leaf captured the warmth of the sun and the chill of the mountain air. Her discovery reflects the true essence of Ceylon Tea: every leaf carries a piece of the island’s unique landscape and character.
What makes Ceylon Tea truly special is its regional diversity. Grown across different parts of Sri Lanka, each area’s climate and soil create distinct flavors—from the strong, full-bodied teas of Kandy to the light, fragrant teas of the highlands. For more than 150 years, Sri Lanka has been a leading tea producer, and today Ceylon Tea remains a global favorite, enjoyed in countless homes, cafés, and tea shops around the world.
History of Ceylon Tea
Ceylon Tea began in 1867 when Scottish planter James Taylor planted the first tea field in Loolecondera after a disease destroyed Sri Lanka’s coffee industry. His success showed that the island’s cool highlands and rich soil were perfect for tea cultivation.
The industry expanded quickly as old coffee estates were converted to tea plantations, railways were built, and new machinery improved processing. By the late 1800s, Ceylon Tea was already being shipped to Europe, becoming an important part of Sri Lanka’s economy.
Key milestones shaped its global reputation: the first major shipment to London in 1883, Sir Thomas Lipton’s promotion of Ceylon Tea in the 1890s, and the introduction of strict quality standards after independence. In 1999, the Lion Logo was launched to guarantee authentic Sri Lankan tea. Today, Ceylon Tea is celebrated worldwide for its purity, flavor, and long-standing heritage.