Sri Lanka Tea

Sri Lanka, a small island nation in the Indian Ocean also known as Ceylon, boasts of being one of the world’s largest producers of tea. The industry, which has a rich history dating back to the 1860s, was introduced by British planters who capitalized on the island’s favorable climate and soil conditions.

Today, Sri Lanka produces an impressive variety of teas, including black tea, green tea, and white tea. Among the most popular are the Ceylon black tea, known for its strong, robust flavor and widely used as a base for blends like the classic English Breakfast tea. The Ceylon green tea, on the other hand, is processed differently from the black tea and is renowned for its lighter color and flavor, as well as its numerous health benefits attributed to its high levels of antioxidants. The Ceylon white tea, made from the youngest leaves and buds of the tea plant, has the most delicate and subtle flavor and is prized for its light, floral notes.

Sri Lanka’s tea plantations are situated in the central highlands of the country, mainly in Nuwara Eliya, Dimbula, and Uva regions. Many of these plantations open their doors to visitors who are treated to tea tours and tastings, gaining insights into the history, culture, and production process of the country’s tea industry.

The tea industry is a vital component of Sri Lanka’s economy and culture, and its teas are well-loved and appreciated by tea lovers worldwide.


Harbors & Fishing

Fish which is harvested from Indian Ocean cannot be matched by any other in quality and taste, it’s named as Worlds Best Ocean with less contamination. Due to Sri Lankan geological and weather condition, presence of quality fish in our sea is unlimited. Clean and deep water and plenty of small fish and food availability and good climate condition for breeding are main reasons for this. So, fishing harbors are situated all over Sri Lanka and supply is vast. We in Sri Lanka have two ways of fishing. Long Line fishing by ships (More than 59 ft are considered as ships) timing 1 to 3 months, big boats (41 to 59 ft) timing 1 to 3 weeks. Hand Line by big boats, small boats (40 ft) timing 2 days to 1 week. Mostly all the long liners preserve fish in Chill bath (Water tanks with chill water). Short time fish is preserved by block ice.

Coconut based Products.

Coconut-based products in Sri Lanka

With a culture that entwines with the coconut tree and a climate that ensures an around the year harvesting, Sri Lanka is the fourth-largest exporters of coconut products to the world. Among the most popular Sri Lankan coconut exports to the global market are desiccated coconut, virgin coconut oil and coconut water, while the country’s bristle fibre products manufactured through indigenous ‘Drum’ extraction method and activated carbon made with coconut shells are also in high demand.

Coconut accounts for approximately 12% of all agricultural produce in Sri Lanka with the total land area under cultivation covering 409, 244 hectares (2017) and about 2,500 -3000 million nuts produced per year (by 2017). New measures have been introduced to enhance the annual coconut crop to 3600 million nuts per year.

Sri Lanka is very popular in the world market for Desiccated Coconut (DC) and Brown fibre. Distinguishable white colour and characteristic taste of Sri Lankan DC ranks Sri Lanka at the 4th position of the world export market for all kernel products. Sri Lanka holds the global No.1 for the exports of brown fiber. The drum system used to extract fiber, produces long pure fiber, which are more suitable for the brush industry.

Coconut Development Authority, Coconut Cultivation Board and Coconut Research Institute are the three major Government Institutions that are responsible for the production & quality improvement, supply development and research respectively.

To ensure the quality of DC exports, the certificate issued by the Coconut Development Authority should be accompanied with each and every shipment. Moreover, the coconut and coconut product manufacturers and suppliers of Sri Lanka are guided by a stringent set of regulations to ensure the quality of their products.

Ceylon Tea & History

Ceylon Tea

Sri Lanka produces volumes of Tea annually after India and China. However, better known as Ceylon Tea, after the earlier name, wears the crown as the best in the world and holds the sway over others. It’s the quality, flavour and the blend thereof that give this recognition globally. Pioneered by the Scotsman James Taylor (1872- 92) whose name is indelibly etched in the plantation terrain in Sri Lanka, who initially brought in for the botanical garden it bludgeoned thereafter to a mammoth commercial proportion due to the efforts of Taylor. The crop was meant to replace coffee as the latter was in danger of losing its market sustainability. Tea has ever since been the dominant source of revenue for Sri Lanka. These lush green plants scientifically know as Camellia Sinensis can be seen on the slopes of most of the central mountain areas of the tropical island, carpeting such landscapes bewitching the eyes, spelling out the fragrance of the essence suggesting what a tonic to consume.

The demand for Ceylon Tea

The brewed beverage is factory produced hygienically in varied blends or strengths as per the consumers’ tastes. Hence, the export variety is graded and specified in the packages. Most Europeans and of the Middle East make Tea a regular drink along with wine and water recognising its rejuvenating character and also the medicinal importance. The strength of export variety will be less compared to the ones in the local market as Sri Lankans savour such a brew, more to do with the mixture or decoction of milk and sugar plus Tea. Ceylon Tea has an inextricable line of production process of very high quality and thus a wide demand all over the world via innumerable brokering firms and agents across the world. From its raw, tender twigs that are hand-picked by the tea-pluckers in the wee hours of the dawn, an art that’s not possible by any and every, to the end product that’s packed into beautifully designed packages, Ceylon Tea reaches your cup fresh and unblemished!

Benefits of Black Ceylon Tea

It is a proven fact that basically tea has tremendous health benefits. Black Tea in that is exceptional the experts say and possesses similar plus factors as that of the Green Tea. It is recommended to drink at least 3 cups daily for effective results. Sri Lanka majors on Black Tea like most other Tea producing nations and that of a better quality.

Containing only about 50% of caffeine than coffee, it functions well to build a strong immune system due to the inherent antioxidants that stop damages resulting from numerous disease causing free radicals. So, Black Ceylon helps he clot free function of the arteries reducing heart attacks and strokes as blood flows to the heart with ease. On fact Black and Green Teas have fat reducing elements that as assure longevity delaying aging process whilst reduce the bad cholesterol and increase the good cholesterol. It is further proved that Black Tea fights against cancer formations as well slowing down the process of the carcinogen cells. Teeth decay too is prevented as these Tea kinds strengthen the enamel by the presence of Fluoride within. Diabetics have a bargain in consuming Black Tea for it reduces the glucose level and thereby prevent other effect of diabetes such as the cataract.