One of the most celebrated drinks in the world, since its first consignment arrived at the London Tea Exchange in 1873, Ceylon Black Tea has been the lifeline of Sri Lankan exports and trade. One of the top 5 tea producing countries in the world, Sri Lanka satisfy over 11% of the global demand for tea and is one of the largest exporters of handpicked orthodox tea to the global market.

Despite Sri Lanka’s adoption of other varieties of Ceylon Black Tea continues to be country’s speciality. Rich with a flavour and goodness uniquely formed by the varying terroir of Sri Lanka’s tea-growing regions, Ceylon Black Tea is scientifically proven to have a unique composition of Flavonols. (1) These flavonols are responsible for the crisp citrus aroma unique to Ceylon Black Tea as well as the multitude of health benefits, it offers.

Grown across all seven regions of tea cultivation in Sri Lanka, Ceylon Black Tea is categorised according to its flavours, production method, and leaf size.

Ceylon Black tea is produced as per two methods; the majority of Ceylon Black Tea is produced according to the orthodox method while a small percentage follow a CTC production method.

All these original Ceylon agro products are grown, harvested and produced in Sri Lanka with good agricultural practices and good manufacturing practices without any added preservative or flavors.