History of Ceylon tea

Sri Lankan tea is synonymous with world-class quality and taste. The pristine tropical conditions of land, sun and rain in Sri Lanka present the ideal climatic conditions for the cultivation of tea. Sri Lankan tea is renowned for its variations in taste, quality, character and appearance, largely based on the region in which it is grown. Sri Lankan tea is renowned for its distinct taste and character, building a name and reputation for itself across the globe.

Before the 20th century, Ceylon was popularly known as “Serendib” or “Pearl of the Indian ocean.” This beautiful island was blessed with tropical forests, with weather conditions conducive for agriculture. While coffee dominated the plantations of Sri Lanka for four decades or more, from the early years of the 19th century, tea was introduced in a small way, as a subsidiary crop and was cultivated along with the island’s traditional spices.

Tea, which did not occur among Ceylon’s indigenous vegetation, was brought to the country for the first time from India in December 1839. The efforts of the British planting community of a century ago, combined with perfect climatic conditions for cultivation, have put Sri Lanka on the map, and made popular what we now know as “Ceylon Tea’.