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Ceylon Tea traces its beginnings to the 19th century, when a shift from coffee to tea reshaped Sri Lanka’s landscape and future. After the blight of the 1860s, Scottish planter James Taylor cultivated the island’s first commercial tea estate in Kandy in 1867 - a quiet beginning that evolved into one of the world’s most admired tea traditions. What started as a pioneering experiment has since become a global emblem of Sri Lankan craftsmanship, clarity and character.

Sri Lanka’s diverse elevations and climates continue to shape the identity of Ceylon Tea. In the cool heights of Nuwara Eliya, leaves develop a light, brisk profile, while mid- and low-country regions yield rounder, richer flavours. Exceptional soil, temperate variations and skilled plucking come together with precise rolling, oxidation and drying to preserve the integrity of every leaf. This harmony of heritage, terroir and craft is what gives Ceylon Tea its unmistakable presence, a legacy honoured through modern, mindful cultivation.