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.

High in the mountains of the Nuwara Eliya district of Sri Lanka, at an elevation of 6,200 feet, resides the Mahagastotte Estate. The name Mahagastotte translates to "place with large trees". Their medium broken brown-black leaves brew to a golden cup with a smooth and slightly sweet earthy taste that is reminiscent of the musky taste of raspberries.

Brew tea at 212º - steep for 3 minutes

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 More information on caffeine content can be found HERE.