Sri Lankan tea, better known as Ceylon Tea has been world renowned for centuries for its quality and distinctive taste. It was as far back as in 1842 when the British introduced tea cultivation to Sri Lanka. The perfect alchemy of the land, sun and rain in this emerald isle offered the exact climatic conditions for tea cultivation to flourish on Sri Lankan soil.
Since then until now, Sri Lankan tea has been a sought after name. The island’s tea production varies in taste, quality, character and appearance based on its cultivated region the locally grown varieties can range from the basic strong, black teas to the most expensive such as white tea and silver tip tea that offers a more floral taste. Tea cultivating areas in the country include the hill country zones including Kandy and Nuwaraeliya as well as low country zones such as Galle and other regions in the South-Western Coast.