Sri Lanka, a gem in the heart of the Indian Ocean, is renowned not only for its stunning landscapes and rich cultural heritage but also for its exceptional teas.
Formerly known as Ceylon, this island nation has built a legacy of resilience and success around its tea industry, which is one of the most prestigious in the world. Tea production has transformed the country’s economy and has also deeply influenced the culture and lifestyle of its people.
The rituals surrounding tea, the cultivation techniques perfected over the years, and the diverse tea varieties emerging from the island’s different regions fully explain why Sri Lanka is synonymous with high-quality tea.
Diving into the history and diversity of Sri Lanka’s teas offers a unique opportunity to understand the complexity and richness that characterise these exceptional teas.
History and Transformation of Sri Lanka’s Tea Industry
The history of tea in Sri Lanka is marked by adaptation and success in the face of adversity.
Originally, the island was dominated by coffee plantations established by the Scots in the 19th century. However, in the 1860s, the coffee rust epidemic devastated these plantations, nearly wiping out the entire production. At this crucial moment, tea cultivation emerged as an unexpected and lifesaving solution.
James Taylor, recognised as the pioneer of the tea industry in Sri Lanka, began experimenting with tea cultivation at the Loolecondera estate in 1867. His success revitalised the island’s agricultural economy and positioned Ceylon as one of the world’s leading tea producers.
The growth was quick, and magnates like Sir Thomas Lipton saw the opportunity to bring Ceylon tea to international markets, democratising access to quality tea at affordable prices.
Tea Growing Regions in Sri Lanka
Although tea cultivation is present throughout the country, certain zones and provinces stand out. Below are the main regions and cultivation areas:
Central Province
Kandy: As one of the first areas to establish tea plantations, Kandy is known for its mid-grown teas. Altitudes in this region range between 610 and 1,219 meters, producing teas with a full body and balanced flavour.
These teas often have a robust flavour profile, with notes that may include spices and nuts.
Nuwara Eliya: Situated at an altitude of 1,902 meters, Nuwara Eliya is famous for its light and fresh teas, with notes of tropical fruits and flowers. The cool climate and fertile soils of this region contribute to the production of some of Sri Lanka’s finest and most delicate teas, often described as the “champagne” of Ceylon teas.
Dimbula: Located in the Nuwara Eliya district, Dimbula is one of the first planting areas established in the 1870s. With altitudes ranging from 1,067 to 1,524 meters, Dimbula’s climate, influenced by the southwest monsoon rains and the cold winter from January to March, results in teas with a full body and complex flavours, often described as robust and rich.
Uda Pussellawa: Situated between Nuwara Eliya and Uva Province, Uda Pussellawa receives northwest monsoon rains. This influence contributes to the production of teas with rosy hues and a characteristic flavour profile, where floral and fruity notes are often present.
Uva Province
Badulla, Bandarawela, and Haputale are the main cities in this province where tea cultivation thrives.
These areas are known for their distinctive teas, often described as having mentholated flavours with eucalyptus hints. The altitudes in Uva Province vary between 914 and 1,524 meters.
The influence of the northeast monsoon, which brings high humidity, cool temperatures, and abundant rainfall, intensifies the aromatic nuances, resulting in teas with fresh and herbal flavours that are especially appreciated.
Southern Province
In the southern province, particularly in the cities of Galle, Matara, and Mulkirigala, low-grown teas are cultivated from sea level up to 610 meters.
Southern Sri Lankan teas have a strong, less subtle flavour, thriving in fertile soils and warm conditions. These teas often have a robust gustative profile and are commonly used in blends.
Sabaragamuwa Province
Ratnapura and Kegalle are the main cities in the Sabaragamuwa Province where tea plantations are developed at altitudes of up to 610 meters.
Teas from Sabaragamuwa are robust and full-bodied, suitable for blends, and appreciated for their strong and consistent flavour. The production in this region is notorious for the intensity and character of its teas.
Ceylon Tea: The Most Iconic Varieties
The variety of teas in Sri Lanka results from a combination of altitude, processing techniques, and regional climatic conditions.
Here, we explore the most representative teas from the island’s main tea-growing regions, classified based on the altitude at which they are cultivated.
Low-Grown Teas
Ruhuna Tea:
Known for its large, dark leaves, this tea offers a strong and malty flavour, ideal for those who prefer a robust tea that can be mixed with milk and sugar without losing its distinctive character.
Interestingly, Ruhuna teas are mostly popular in the Middle East, where they are valued for both their appearance and flavour.
Sabaragamuwa Tea:
Similar to Ruhuna tea but with a sweeter and smoother flavour profile, making it ideal for breakfasts thanks to its full body and rich reddish colour.
The teas from this region are notable for their attractive appearance, often with golden tips, and are highly appreciated and marketed in Russia and Germany.
Mid-Grown Teas
Kandy Tea:
This tea combines the strength of low-grown teas with the delicacy of high-grown teas. It is characterised by its well-balanced flavour and slightly spicy touch, perfect for drinking both with milk and on its own.
High-Grown Teas
Nuwara Eliya Tea:
Known for its tropical fruit notes and floral character, this light and fresh tea is best enjoyed without milk, to fully appreciate its complexity.
* Ceylon Nuwara Eliya Tea is available for wholesale at our Alveus B2B Shop.
Dimbula Tea
With a perfect balance between aromatic and intense flavour, with a slight citrus touch, Dimbula tea is a classic afternoon choice. It is perfect to be enjoyed alone or blended with stronger teas.
Uva Tea
Famous for its distinctive mint and eucalyptus flavour, developed during the dry monsoon season. This light and refreshing tea is perfect without milk and is highly valued in specialised markets for its unique aroma.
* Ceylon Uva Tea is available for wholesale at our Alveus B2B Shop.
While black tea is the most common among Ceylon teas, the production and commercialisation of green and white teas are also present on the island.
Green tea in Sri Lanka is primarily cultivated in the Uva province. As market preferences change, Ceylon green tea producers have started using more seed varieties from China, Indonesia, Japan, and Brazil, producing teas with a bright yellow cup and a more delicate and sweet flavour. However, Sri Lankan green tea remains an acquired taste, and much of its production is exported to North Africa and the Middle East.
On the other hand, Ceylon white tea was first grown in Nuwara Eliya, near Adam’s Peak, at altitudes between 2,200 and 2,500 meters. This tea is hand-picked and rolled, with leaves sun-dried and wilted, producing one of the most expensive teas in the country.
Conclusion
Sri Lankan tea represents not only the evolution of an industry but also the perseverance and adaptability of its producers in the face of great challenges. From the devastation of the coffee rust plague to becoming one of the world’s leading tea exporters, Sri Lanka has shown its capacity to innovate and thrive.
From the malty and robust teas of the lowlands to the delicate and floral teas of the highlands, each cup offers a distinct sensory experience that reflects the terroir and craftsmanship of its producers.
Exploring the robust and malty teas of the lowlands or savouring the delicate teas of the highlands provides a unique sensory experience for tea lovers around the world. Sri Lankan teas are an essential economic pillar for the country and a gift for sommeliers and tea enthusiasts seeking tradition and quality.
This journey through the history, tea-growing regions, and most famous teas of Sri Lanka enriches our understanding of the island’s tea culture and highlights the importance of preserving and appreciating a tradition that continues to inspire and delight tea lovers around the globe.
