In 1824 the first tea plant was brought to Sri-Lanka (then known as Ceylon) by the British from China, and was planted in the Royal Botanical gardens.
It wasn't until 1867 that Englishman James Tayloe started the tea industry in Sri-Lanka with his Loolecondera estate in the Kandy region.In 1873 the first shipment of his tea arrived in London, and Ceylon teas have been popular ever since, both in the famous 'English Breakfast' blends, and as fine teas in their own right.
Today tea in Sri-Lanka is cultivated using the 'contour planting' method, usually on slopes, and harvested mostly by hand.
Fine high-grown Ceylons thrive in above 1200m of elevation. Mid-grown Ceylons are found in the 600m-1200m altitude range estates, including Nuwara Eliya and Dimbula. Low grown teas cultivated below 600m are the strongest in flavor of all the Ceylons.
Characteristically speaking, teas from Ceylon have a full-bodied, honey-like, with a natural lemony flavor. Not quite as strong as Assam teas, but equally satisfying they are wonderful with milk and sugar but stand perfectly on their own.
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