Ceylon Tea — World Fame from the Highlands
Ceylon Tea remains one of Sri Lanka's most renowned export products and enjoys worldwide fame. Cultivation began in 1867 when the Scotsman James Taylor planted the first tea bushes on his plantation in Loolecondera—after a fungal disease had destroyed the previously dominant coffee plantations.
The Tea Regions
- Nuwara Eliya (High Grown, over 1,200 m): Light, bright tea with a delicate aroma—the "Champagne" among Ceylon teas
- Kandy (Mid Grown, 600–1,200 m): Strong and full-bodied, a good all-rounder
- Ruhuna (Low Grown, under 600 m): Dark, malty tea with a lot of body
Drinking tea in Sri Lanka: "Plain Tea" (black tea with sugar) is served everywhere for 30–100 LKR. "Milk Tea" (with condensed milk) is the more popular variant. In tourist areas, there is also green tea, herbal tea, and all imaginable variations.
💡 Tipp
Buy tea directly from the plantations or factory shops—significantly cheaper and fresher than in souvenir shops. Pay attention to the quality: "BOP" (Broken Orange Pekoe) and "FBOP" (Flowery Broken Orange Pekoe) are good everyday teas, "Silver Tips" and "Golden Tips" are the most expensive rarities.
