Ceylon Tea: a taste of paradise

The history of Ceylon Tea is as rich as the soil it grows in. Dating back to 1867, the credit of introducing tea to the beautiful hill country of Sri Lanka, then Ceylon goes to Mr. James Taylor. James Taylor was a Scottish planter who arrived in 1852 to settle down in Loolecondera estate in Ceylon. At that time the predominant beverage of the locals as well as the colonial officers was coffee. And the coffee plantations in the country was faced with devastation due to a fungus. This was when James Taylor stepped in and decided to introduce Tea to the beautiful isle of Ceylon. The first tea plant was planted in the Loolecondera estate where he resided and subsequently due to its success a fully equipped tea factory began operating in the same premises as well and the rest as they say is history.

Today the name Ceylon Tea is synonymous with taste as well as quality. It is the most sought-after tea around the world. The secret behind the refreshing aroma and taste of Ceylon tea lies in the fact that it still follows the old-fashioned method of harvesting the tea leaves. With no machinery involved, each leaf is hand picked by thousands of nimble fingers across the country. This attention to detail and constant quality evaluations had made sure that the Ceylon Tea brand retains its quality throughout the years.

One of the best things about Ceylon tea is its variety. Sri Lanka has seven tea producing regions within her. Even though Sri Lanka is a relatively small island off the coast of India, it is diverse in climatic conditions. With the hill country offering a cool climate, the lower regions provide a warm balmy weather throughout the year. This diversity affects the soil and as a result the taste of the fragrant Ceylon tea as well. With such a varied assortment of tea from one small land mass, Ceylon Tea ensures there’s a type of tea for anyone!

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