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Curiously, the story of Ceylon Tea begins with coffee, for it was from 1824 - 1870, that the island nation of Ceylon reached the pinnacle of this trade as the world's largest producer of coffee.

Post 1870 a plant disease, coffee-rust took hold and within a decade the island's coffee aspirations were vanquished. Despite having conducted many experiments in the cultivation of tea, it was in 1867 that the Scotsman James Taylor (an assistant supervisor on a coffee plantation) planted the first 19 acres of tea in Loolecondra Estate in Kandy, marking the birth of the modern day tea industry.

The year 1873 subsequently marked the first export consignment of Pure Ceylon Tea from the Loolecondra Estate, destined to London. Over the next few decades propaganda efforts by Ceylon led to Pure Ceylon Tea becoming a firm favorite, especially with North American and European markets who cherished pure Ceylon tea not only for its connections with the former British Empire, but also for its consistent quality and taste. By 1965 Sri Lanka (as Ceylon was then referred to) became the world's largest tea exporter for the first time.

To date, Ceylon Tea is renowned for not only its consistent taste notes, but also for its appearance, aroma, texture, color and composition; making it one of the most premium single origin teas in the world, complete with calcium, zinc, folic acid and a host of essential vitamins and minerals.

Today, Sri Lanka is known as the largest exporter of Tea to the world, and hence, 'Ceylon Tea' from Sri Lanka is often acclaimed as the best Tea in the world. Also, reputed for the excellent quality of conventional and organic Tea, low and high grown, from some of the finest Tea gardens in the world, and blended to perfection. Influence of climatic conditions of its plantation allows for a variety of flavors and aromas, synonymous with quality of the final product.


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