Story Of Ceylon tea

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In 1867, James Taylor pioneered commercial tea cultivation on a 19-acre plot at Loolecondera Estate near Kandy. His innovations in hand-rolling and drying tea leaves laid the foundation for the Ceylon tea industry.

Sir Thomas Lipton popularized Ceylon tea globally, marketing it as an affordable yet premium product. His "direct from Ceylon" strategy made tea a household staple worldwide.

By 1900, tea plantations spanned over 150,000 acres, making Ceylon one of the world's largest tea producers. Today, the industry supports over a million people and remains vital to Sri Lanka’s economy.

The Lion Logo certification ensures the quality of Ceylon tea, while Geographical Indications (GIs) highlight regional flavors like Nuwara Eliya and Uva.

Tea is central to Sri Lankan hospitality and rural life. Modern efforts focus on sustainability, fair trade, and organic farming.

As a top producer, Sri Lanka exports over 300 million kilograms of tea annually. Known for its health benefits, Ceylon tea remains a symbol of quality and tradition worldwide.