Sri Lanka, formerly known as Ceylon, has been providing excellent teas since the mid 1800's and is currently one of the largest tea producing countries in the world. Prior to the introduction of tea plants to Sri Lanka, this country was primarily known for its crops of cinnamon and coffee. Due to economic changes, which affected the cinnamon crop, and a fungal disease, which devastated the coffee plants, Ceylon began experimenting with tea plants in 1839. It wasn't until 1867, when James Taylor, a British planter, began a tea plantation in Kandy, that tea was established as a viable industry. His venture was soon followed by other tea gardens in and around the area.

Sri Lanka has 6 growing regions: Kandy, Uda Pussellawa, Uva, Ruhuna, Dimbula and Nuwara Eliya. The central highlands of Sri Lanka offer humidity, cooler temperatures and consistent rainfall, all of which provide a favorable environment for high quality teas.

Ceylon teas are best paired with foods such as breakfast meals (breads, eggs, smoked fish, bacon, etc.), light savory foods, meats, eggs, cream cheese, pastries and fruit, to name a few.

The Thotulagalla Estate, owned by Greenfield Bio Plantations (Pvt) Ltd., is located 6,000 ft above sea level in the highlands of the Uva province. This estate is certified as an organic grower and is also certified Fair Trade. The estate provides schools, medical facilities, a day care center, a community (cultural) center and offers vocational training for workers. Housing is also provided along with land for the workers to grow food or have live stock.

This small leafed (BOP) tea brews to a bright deep hue with a pronounced aroma and a full rich taste. This delicious tea can be enjoyed "as is" or with the addition of milk and/or sugar.

Brew tea at 212º - steep for 2 minutes.