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.

Idulgashinna, started in 1984, has the distinction of being the first internationally certified tea garden. After attaining organic certification in the late 80's they went on to be recognized for their biodynamic farming and for their Fairtrade practices. This small estate is found in a remote area of the Uva region of Sri Lanka at an elevation of over 5,900 feet above sea level. High winds that blow through this garden result in teas with distinctive tastes. These large twisted black leaves brew to a copper colored cup with a heady light floral aroma and a slightly sweet apricot taste. A great afternoon tea!

Brew tea at 212º - steep for 3 minutes.

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 More information on caffeine content can be found HERE.