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Sri Lanka

Farmer Bandula Wickramage
Genuine Ceylon Tea Logo

Sri Lanka tea does not have "flushes" like Darjeeling. Because of the climate tea is grown and harvest all year long throughout the island. The tea can be ranked into three growing altitudes. "Low grown" tea comes from the South Coast, "Mid Grown" tea is from the Kandy and Uva areas, and "High Grown" tea is harvest in Nuwara Eliya

One should be carful however not to think of low grown teas as a lower quality. There is significant difference in the flavors as you get to higher elevations. Weather they are an improvement depends on your taste.

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Thumbnail of New Vithanakande Ceylon

Graded STGFOP (Special Tippy Golden Flowery Orange Pekoe), this tea has the highest proportion of tips. The "special" means it also uses the highest quality leaves in that classification.

Thumbnail of Crimson Ceylon | Organic
This tea has recently changed. The picture is of the tea we had before. This tea has smaller leaves, Updated Picture coming soon..
A blend of Ceylon teas. Grade FBOP.
Farmer Bandula Wickramage
Photo By: David Edwards
Bandula Wickramage admires
one of his tea leaves

The tea from Sri Lanka is called Ceylon, after the former name of the island. The country is the world's fourth largest producer of tea and the industry is one the main sources of foreign exchange and a significant source of income for laborers, employing over 1 million people.

The humidity, cool temperatures, and rainfall in the country's central highlands provide a climate that favors the production of high quality tea. The industry was introduced to the country in the mid 19th century by James Taylor; a British planter.

David visited Nandana Tea Factory in Sri Lanka to learn more about how tea is grown in Sri Lanka.

This video shows the complete process from educating the farmers to planting tea cuttings, to harvesting, to the factory.