Tea and Sri Lanka - they go hand in hand. Tea remains a significant part of Sri Lanka’s economy. In fact, it’s even called green gold. 

In addition to experiencing Ceylon Tea in its homeland, you may also be tempted to take a small adventure to a tea plantation in the country. Whether you are a tea lover or not, it’s still an exciting prospect, given the scenic nature of these tea plantations. 

With a majority of tea estates located in Sri Lanka’s hill country, you’ll see misty green hills swelling up around you, each covered with row upon row of deep green tea bushes that stretch out as far as the eye can see.

The History of Ceylon Tea 

The story of tea in Sri Lanka began over two hundred years ago. 

British rule was very much underway and in 1824, the first tea plant was brought to Ceylon. It came from China and was planted in the Royal Botanical Gardens in Peradeniya for non-commercial purposes.

At first, the hills of Ceylon were blanketed in coffee. However, when a fungal disease called the “fungal rust” hit in the 1870s, it destroyed the crop. With that, planters were looking for an alternative - tea. 

However, by then, the foundation had already been laid. In 1867, James Taylor, a Scottish planter, had carved out 19 acres at Loolkandura estate in Kandy and planted tea, from tea seeds from the Peradeniya Botanical Gardens. By 1872, he had built a fully equipped factory and by the next year the first shipment of Ceylon tea landed in London. 

Within a decade, Ceylon tea exploded and went global and the world was falling for it. From selling one million packets at the 1893 Chicago World Fair to producing 100,000 metric tonnes (nearly all of it for export) and claiming the title as the world’s largest tea exporter in 1965, Sri Lanka kept producing tea with a taste and quality unique to Ceylon. 

What Makes Ceylon Tea Special? 

When it comes to Sri Lankan tea, it punches above its weight. What sets it apart? A combination of factors, beginning with how it’s made. Ceylon tea is hand-plucked and produced through traditional methods. Every batch of leaves goes through a precise process of withering, rolling and oxidation under the guidance of trained tea professionals. 

The locations where tea is cultivated are yet another reason. Sri Lanka grows its tea under some of the highest social and environmental standards in the industry. We were the first country to be awarded the “Ozone Friendly Tea” label under the Montreal Protocol Treaty and hold the first Ethical Tea Brand recognised by the UN Global Compact. Plus, Ceylon tea has the lowest pesticide residue levels in the world, according to the ISO Technical Committee.

With the tea regions clustered among the central mountains and southern foothills, each produces tea with its own character, shaped by a unique combination of climate, altitude and terrain. All of this contributes to the superior quality of Ceylon tea and makes it so special. 

Sri Lanka’s Tea Plantation Regions 

While the Hill Country is widely known as tea country, other parts of the country also produce Ceylon Tea: 

• Kandy

• Nuwara Eliya

• Uda Pussellawa

• Uva

• Dimbulla

• Sabaragamuwa 

• Ruhuna

The higher the elevation, the lighter and more subtle the tea. The lower you go, the bolder and stronger it gets. 

Top Tea Estates To Visit 

Loolkandura Estate, Kandy District  

The cradle of Ceylon tea - this is where James Taylor (often referred to as the “father of Ceylon tea”) first planted tea. You can still see the original tea patch and the rock seat where Taylor used to rest, looking out over the mountains. The estate also houses one of Sri Lanka’s longest tea factories at 325 feet. 

Dambatenne Estate, Haputale

This is where Sir Thomas Lipton built his empire. Having acquired Dambatenne in the late 19th century, Sir Thomas Lipton established this historic tea factory, which offers one of the most comprehensive factory tours.

They cover the full production process with tastings at the end and it still uses machinery from the 19th and 20th centuries. After a tour of the factory, you can also visit Lipton’s Seat, which was his favourite lookout, offering views for miles on clear days. 

Pedro Tea Estate, Nuwara Eliya

Established in 1885, the Pedro Tea Estate is considered to be one of the first places where James Taylor perfected the art of growing Ceylon Tea. Located about 3.5km away from the heart of Nuwara Eliya, Pedro still uses 19th century machinery and produces a lighter, high-grown tea. 

Damro Labookellie Tea Factory, Nuwara Eliya 

Formerly known as Mackwoods, this is considered to be the second-oldest estate in Sri Lanka. You can take guided tours that walk you through plucking and enjoy a wide range of teas and snacks at the Tea Lounge. While it’s a quick and accessible stop, it can get quite busy. 

Handunugoda Tea Estate, Ahangama 

This is Sri Lanka’s only coastal tea plantation and the only one producing virgin white tea. The process follows an ancient Chinese ritual, in which tea is never touched by hands. This 200-acre estate sits between the ocean and the rainforest, and also grows rubber, cinnamon and coconut. You can enjoy guided tours, hands-on experiences and tastings at Handunugoda Tea Estate. 

These are just some of the tea estates that you can visit. There’s plenty more like Kadugannawa Tea Estate in Kandy, Dunkeld Tea Plantation in Hatton and Bluefield Tea Estate in Ramboda. 

Whether you like tea or not, this is something you should definitely have in your Sri Lanka bucket list. At Fernando Travels, we can help you choose the best tea estates to visit depending on what you’re after, whether it’s history, stunning views or comprehensive factory tours.