A World of Tea: Sri Lanka

When you hear "Ceylon", you might think of a refreshing cup of black tea? Sri Lanka, formerly known as Ceylon, has a deeply rooted tea culture, but how did it all begin? And how does tea from the green slopes of Bangladesh and the high peaks of Nepal differ from the rest? Join us on a journey through the mountains and valleys of South Asia.

Tea Culture in Sri Lanka

It was in Sri Lanka that the first tea was produced by the British man named James Taylor in 1867 with the purpose of supplying tea to the English. This event marked the beginning of Sri Lanka's journey as one of the world's largest tea producers.

Sri Lanka, located south of India, has for decades been known for its production of black tea, but a small amount of green and white tea is also grown. The island nation ranks as the world's fourth largest producer of tea. Although the CTC (Cut Tear Curl) technique, which automates tea processing, was introduced in the 1990s, 90% of the tea is still produced using traditional methods. A large portion of the tea produced, a full 95%, is exported abroad, delighting tea lovers worldwide.

Despite statistics showing increasing tea consumption among residents, there are no particularly prominent tea traditions in the country. However, it is customary to serve tea to guests and at festive occasions such as festivals and similar events. For a long time, coffee was more popular than tea on the island, but today tea is experiencing increasing popularity – as in many other parts of the world.

Tea from Sri Lanka is characterized by the altitudes at which the tea is grown, rather than specific localities. Tea plantations are classified as "low-grown," "mid-grown," or "high-grown" depending on their elevation above sea level. The six most famous production sites on the island are Galle, Ratnapura, Kandy, Nuwara Eliya, Dimbula, and Uva. These areas have different climatic conditions and terrain that affect the taste and character of the tea grown there.