Ceylon Tea, renowned for its exceptional quality, unique flavor profiles and rich history, is globally celebrated as one of Sri Lanka’s iconic exports as a leader in the global tea industry. Ceylon Tea is not simply a major export, but also a symbol of Sri Lanka’s identity and heritage, the little Island Nation gained fame for its iconic ‘Cup O’ Ceylon Tea’.
The Birth of Ceylon Tea
Historically, Sri Lanka used to be a coffee-producing country before Tea transformed its agricultural and economic landscapes. Coffee was introduced to Sri Lanka during the early 1800s under British colonial rule, the coffee plantations were flourishing in the mid-19th century, especially out in the hill country where the climate and soil were ideal. Later in the 1800s, the plantations were devastated by the Coffee Rust Disease, which wiped out coffee crops across the nation, leading to an economic crisis. With a desperate need for diversification, planters sought alternative crops to sustain the plantation economy. It was in 1867 that a Scottish planter named James Taylor established the first tea plantation on 19-acre land in the Loolecondera Estate in Kandy. Tea emerged as the ideal replacement, and by the 19th century, large-scale tea plantations replaced the coffee estates, hence the birth of Ceylon Tea!
What is special about Ceylon Tea?
Ceylon Tea is loved globally for its premium quality and distinct flavours. Here are some interesting facts on what makes a Cup of Ceylon Tea special:
Sri Lanka’s diverse geography and tropical climate are perfect for growing and cultivating high-quality tea. The ample rainfall, sunshine, misty mornings, and mineral-rich soil create an ideal growing condition contributing to the unique flavour profile. Tea is grown at three elevational altitudes.
High-grown tea, in Nuwara Eliya, brings you a light, crisp, and floral flavour, also known as the ‘Champagne of Teas’.
Mid-grown tea, in Kandy, brings you a smooth and full-bodied flavour.
Low-grown tea, in Galle, brings you a bold, robust, and malty flavour.
The Tea Production Process
The Sri Lankan tea production is embedded with traditional craftsmanship that emphasizes orthodox tea production methods that prioritise quality. From the art of hand-plucking the finest leaves to the meticulous traditional methods of rolling, fermenting, and drying, preserves the natural flavours and aroma of tea.
Here’s an insight into how the tea from the plantations transforms into your favourite ‘Cup of Ceylon Tea’:
Plucking Process: Up in the tea hills of Sri Lanka, skilled workers, often women from the hill country Tamil community, carefully pluck the tender ‘Two leaves and a bud’ by hand to ensure quality. The freshly plucked tea leaves are then transported to the factory for processing.
Withering Process: The leaves are spread out in troughs or racks and allowed to wither under controlled conditions of temperature and humidity to reduce the moisture content in the leaves for typically 12–18 hours until it’s ready for rolling.
Rolling Process: The withered leaves are rolled using traditional machinery to twist and break the leaf structure. The rolling process plays a critical role in developing the tea’s flavour and aroma
Fermentation Process: The rolled leaves are spread out in cool, humid conditions to allow oxidation, during which the tea reacts with oxygen. Oxidation affects the tea’s flavour, colour, and strength, resulting in tea types such as,
Black Tea: Fully oxidised, giving a rich and robust flavour.
Green Tea: Minimal or no oxidation, retaining a fresh, grassy taste.
White Tea: Made from young leaves and buds with little processing and no oxidation.
Drying Process: Oxidised tea is dried to halt the fermentation process and lock in the flavours where the leaves become crisp, dark, and moisture-free, ready for storage.
Sorting and Grading Process: The dried tea leaves are sorted into different grades based on size and quality. Grading classifications include whole leaves, broken leaves, fanning, and dust. Each grade has distinct uses and flavour profiles.
Sustainable Aspects of Sri Lankan Tea Production
Many plantations are adopting organic practices to meet global demand for sustainable teas and also fair-trade practices are in place with efforts to support workers and ensure ethical production is growing.
Our Country Manager in Sri Lanka, Shash, had an engaging experience at AMBA Estate with an insight into their Artisanal tea-making facility. Here’s her story:
“My stay at the AMBA Estate started with their marvelous ‘Tea Tour’ that I was able to join in on as soon as I arrived at the farmhouse. Now for someone who had done a fair share of tea tours at many different locations in Sri Lanka, the tea experience at AMBA was quite a fresh insight. While most tea tours focus on relating the tea-making process and taking you on a walk around the factory and the tea fields, AMBA Estate took a completely different approach to storytelling with an insight on the history, the current economic status, and where Sri Lanka’s tea industry stands right now. Facts aside, AMBA has their own artisanal tea processing unit at the property, where they empower the local community with a profit-sharing initiative for all produce from the tea estate and the farm house. AMBA does not have a mass production target or heavy machinery to facilitate its production, they take pride in producing organic tea through their organic tea plantation and the use of traditional hand-rolling methods to produce small batches of artisanal tea. AMBA’s perception of tea production sets new standards for the small-scale artisanal tea market, quite an impressive tea experience to explore while you are at the hills of Ella.”
Sri Lanka’s Tea Culture: A Sip of Hospitality
Sri Lanka is a nation of Tea lovers! Tea is a daily ritual for a Sri Lankan, the day often starts with a strong cup of black tea, sweetened with sugar or paired with milk.
Tea is often a staple at social gatherings, offering a cup of tea is a gesture of warmth and welcome. Whether visiting a home, shop, or office, you are often greeted with a freshly brewed cup of tea.
Tea is deeply embedded in Sri Lankan culture, casual roadside tea stalls (Tea Kades), found across the country, serve tea alongside snacks like roti, samosas, or buns, which are a popular meeting spot for locals. Inspired by the British Colonial Heritage, high tea in Sri Lanka is an elegant affair where you will also encounter more elegant high tea experiences at colonial-era establishments where fine teas are paired with scones, cakes, savory pastries, and bites.
Ceylon Tea is more than just a beverage—it’s a symbol of Sri Lanka’s history, culture, and natural beauty. Every sip of this golden brew carries the essence of the island’s lush landscapes and meticulous craftsmanship. Whether you’re a tea connoisseur or a casual drinker, exploring Ceylon Tea is an invitation to savor Sri Lanka’s rich heritage.
Stay in a Colonial Tea Planter Bungalow
Sri Lanka’s picturesque tea-growing regions are a magnet for tourists and a staple on most travel itineraries. Beyond their global fame for producing Ceylon Tea, these regions offer breathtaking landscapes, immersive cultural experiences, and luxurious stays in colonial-era bungalows.
The tea country offers the unique experience of staying in beautifully restored colonial-era bungalows, once home to British tea planters. The stays are usually combined with an immersive hill country experience with guided tea tours that take you along the tea trails, visits to tea factories to witness the production process and engaging tea-tasting sessions where you get to sip a freshly brewed cup of Ceylon tea while taking in the panoramic views of the misty highlands! A visit to the Tea Country is an essential part of your journey in Sri Lanka!
