Located 45 miles off the coast of southeast India in the Bay of Bengal, this magnificent country is full of lush botanical offerings, tea-crested hillsides, and a beautiful culture where the hearts of the people are smiling to the world.
I recently had the honor of traveling there with esteemed colleagues, where we explored the origins of Ceylon tea and the rich landscape of Sri Lanka, highly desirable for cultivating many crops such as cinnamon, coconut, rubber, and, of course, our beloved tea. These important crops help promote and drive industry and trade for this island nation.
The cinnamon and spice trade originally attracted the Portuguese when they arrived in the capital of Colombo in 1505. The Dutch East India Company, established in 1602, arrived to protect Dutch trade interests and ruled much of the island by 1665. The British arrived in 1796 and contracted to replace the Dutch as protectors of the kingdom. They remained for 150 years. It was not until 1948 that Sri Lanka became an independent nation and, in 1972, the country's British-given name of Ceylon was changed to Sri Lanka.
Each of these monumental historical eras brought strife and growth. While the Dutch had experimented with coffee growing, it was the British that began commercial production and, by 1860, Ceylon had become a major coffee producer. Within 10 years, unfortunately, the arrival of a fungal disease, known as coffee leaf rust, devastated the coffee plantations. By 1900, coffee was replaced by tea.
In 1867, the Scotsman James Taylor planted Camellia sinensis assamica tea seeds at the Loolecondera Estate in Kandy. Within 20 years, there were nine hundred tea estates in Ceylon! Starting with only 19 acres of land, James Taylor devoted his life to developing tea cultivation in the nation and is honored as the Father of Ceylon tea.
Sri Lanka has the ideal geography and climate for cultivating tea—high elevations, adequate rains and mist, the perfect balance of sun and shade, warm temperatures, and good soil drainage. Sri Lankan tea reflects those perfect conditions in a brisk cup with depth and strength.
As we traveled through the tea growing regions of Uva, Dimbula, Kandy, and Nuwara Eliya, we learned how each region adds its own elements to the flavor profile of the tea. Each region we trekked through, we were welcomed as honored guests. We were unified in our love of tea and shared many cups heartily. We met with the workers and management who are giving back to their employees, providing growth opportunities for not only men but also women. Women make up 70 percent of the tea industry workers, and it was empowering to see a new era emerging of equality and respect.
This bustling country is the second largest tea exporter in the world with over 349,000 tons produced each year. We quickly learned how bustling it is as we weaved in and out of motorcycle and Tuk Tuk (an enclosed 3-wheel mini-vehicle) traffic on our journey through downtown Colombo!
At the end of our tea journey through Sri Lanka, we had the honor of attending Colombo’s International Tea Convention. We met many tea garden managers and heard many speakers share their wealth of knowledge of the tea industry and their recommendations on how we can continue responsible stewardship in our ever-changing world. The experience of this journey from crop to cup, as they say, is one that was life-changing for me.
I invite you to share in this journey by exploring our carefully curated tea collection from Sri Lanka.
Nuwara Eliya
This region has elevations thar rise to 6,240 feet above sea level. The high-grown teas from Nuwara Eliya are valued for their unique bright character. This special place is considered the “champagne” of the tea regions in Sri Lanka. Established in the nineteenth century, the Lover’s Leap Estate perches among the clouds at 6,000 feet.
TC102: Lover’s Leap OP - This tea has the brisk boldness of a Ceylon black tea with a citrus pop that has been enhanced from cypress that grows in the region. Harmonizing all of the best of high-grown tea in perfect balance, it is complemented by a nice sweetness and a delicate toastiness.
Uva
This region stands at elevations that range 3,000-5,000 feet above sea level. The Idulgashinna Estate is on the edge of the Central Massif, a mountainous region with both plains and plateaus, located in the south Central Highlands area. Uva teas have a distinct delicate quality that only the terroir of this region can deliver.
TC60: Idulgashinna Estate OP Organic - Long, large leaves make this organic offering a sight to behold. A caramel sweetness and subtle Uva astringency leave you feeling just as unique as your cup of tea.
Kandy
This region was the ancient capital of Sri Lanka from the fifteenth century through the nineteenth century. It is home to the sacred relic known as Buddha's tooth, a popular pilgrimage site for Buddhists and tourists alike. Kandy has an elevation that ranges between 2,000-4,000 feet above sea level. It holds a place of honor in Sri Lanka’s great history as being the first region to cultivate tea.
TB11: James Taylor Breakfast Blend - To honor the “Father of Ceylon Tea” himself, we created this strong black tea blend, which combines the bold flavors of Kandy in a smooth, balanced cup. The cup continues to develop, leading to a refreshingly crisp finish, a sheer delight.
TC16: Ceylon Kandy Silver Tip - This silver-tipped black tea is well-rounded and bright with a rich honey sweetness, delicious toastiness, and subtle nuance of fruit. This luxurious cup is perfect in the morning or afternoon.
TC30: Kandy BOP – This hearty, brisk cup is a fantastic way to start your day. The broken leaves steep fast and strong, with all the eye-opening flavor you desire in the morning.
Dimbula
With an elevation between 3,500-5,000 feet above sea level, this region is well known as an area that took rapidly to tea cultivation with mass plantings after the coffee blight. It depends on south-west monsoon rains and has a cooler, dryer climate in early winter, which results in an array of bold and delicate flavors in the cup.
TC20: Dimbula BOP – With a mellow smoothness, this tea offers vibrant, full-bodied Dimbula flavor, with subtle notes of raisin and sweet caramel. Try this one-of-a-kind cup.
Thank you for traveling through Sri Lanka with me. Enjoy this beautiful selection of teas from this majestic country!
-Melissa D., Tea Consultant
