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Sri Lanka, formerly known as Ceylon, is a country that is well-known for its tea production. In fact, tea is one of the country's main exports and is a major source of income for many Sri Lankan families. Sri Lankan tea is prized for its bold and robust flavor, as well as its strong and distinctive aroma.
Tea is grown and produced in several different regions of Sri Lanka, each with its own unique flavor profile. The high-altitude regions of Nuwara Eliya and Dimbula are known for producing teas with a delicate and floral flavor, while the low-altitude regions of Uva and Ruhuna produce teas with a stronger and more robust flavor.
Sri Lankan tea is graded based on the size and quality of the leaves. The highest grades are known as "orange pekoe" and are made from the youngest and most tender leaves, while lower grades are made from larger and more mature leaves.