Sri Lanka "Ceylon" is a major tea exporter, but believe or not before 1860 there was not a single tea tree growing on the island. The entire island was covered with coffee plantations but due to the parasitic fungus "Hemileia vastatrix" that attacked the coffee plant leaves and wiped out the coffee plantations in a couple of decades, there was a space to grow something new and more exciting. James Taylor a young Scot who worked for a large coffee grower managed to obtain a few seeds from the Royal Botanical Garden of Peradeniya and created first tea plantation. After that the tea spread very quickly from 1000 acres in 1875 to 300 000 acres in 1900. Sri Lanka has favourable climate that allows growers to produce several harvests per year.

DRY LEAF: The dark, sleek & small leaves and golden buds are twisted and well dried. The fragrance of fruit, wood, honey & molasses is present.
INFUSED LEAF: The wet leaves release the aroma of wet forest floor, citrus & well dried herbs.
LIQUOR: The cup is of bright vermillion colour with golden rim. Mouthfeel is fruity, woody and round with a notes of sweet eucalyptus honey, brightness of lemon and sort of heaviness of malt molasses. There is no acidity to this cup but there is a pleasant herbal astringent finish.