Sri Lanka

Sri Lanka has been producing tea for more than 150 years. The island has seven tea regions, each with its own climate and flavour profile: from the floral, refined tea of the high-grown Nuwara Eliya to the full, rich tea of the tropical Ruhuna. Annual production fluctuates between 260,000 and 280,000 tonnes, of which 75 per cent comes from small farmers.

Sri Lanka produces primarily orthodox black tea, with leaves picked by hand, rolled, and slowly oxidised. A growing group of small-scale producers is focusing on specialty tea and experimenting with oolong, white tea, and single-estate varieties.

Read more about tea in Sri Lanka.