TEA is one of the most preferred beverages second only to water. Drunk from the tundras of the Arctic to the hot sands of the Sahara, this is truly a beverage that transcends boundries like no other. Drunk hot or cold, this drink of humble origins has been enjoyed across the globe for over 5000 years.

According to legend, tea was discovered in the year 2737 BC by the Chinese Emperor Sheng Nung when some leaves inadvertently fell into the pot of water that he was boiling. However, in another instance Shennong is thought to be a sage in Chinese folklore, representing the wisdom of the Chinese people in the Zhuo period. The reality is that we really don’t know what the origins of tea are, a fact which certainly adds spice to this aromatic beverage!

What is generally accepted is that Tea as we know it originated from China, drunk as an herbal remedy for a range of maladies, as well as for pleasure throughout the day. By the third century BC its significance had changed, being presented to emperors, traded and bartered, used as a currency with neighboring countries and served at the Imperial Court.

By the 1800’s much of the world had embraced drinking tea, and most of it still came from China. However Plantations had been opened in Assam, where tea was found to growing the wild and by 1838, the first Indian tea was shipped to Britain. From this humble start, the tea gardens were to spread across the Indian continent, Assam, Nilgiris, Darjeeling and eventually into Ceylon by 1870.

As consumption grew, so did the industry and by the turn of the 19th century tea had even been planted in Africa, with major plantations set up in Kenya, Uganda, Tanganyika and Rhodesia.

The first tea garden was established in Ceylon by the British in the Central hills, close to the ancient capital of Kandy in 1870. From these mid lands, the plantations spread both upwards and down across the hills and the plains of this tropical island. By the early 1900’s Pure Ceylon Tea had become synonymous with quality and was a commodity of great demand.

Today, Ceylon Teas are grown in six regions at altitudes from 50m to 2500m. The teas of each region are uniquely different in taste and as a result, eagerly sought after by tea drinkers around the world.

The UVA region which is on the eastern slopes of the central plains produces a tea which has a fragrant aroma and a smooth, intense cup character which comes about as a result of the dry Cachan winds that blow in from the north east during the months of September to November.

NUWERA ELIYA which is in the Highlands produces a tea that is light and bright. Full of flavor, these teas are at their peak in January and February.

The teas of DIMBULA are usually consistent through the year though there are two “mini season” during which these teas are exceptionally bright. Thick and colory these teas are strong and aromatic.

KANDY, the ancient hill capital of Ceylon. These teas are thicker, with a rich color and a hint of malt in each cup.

Down south is the tea region of RUHUNA. Characteristically black in color, these teas are yellow in color, malty in taste and come in an array of sizes and styles