In 1873, a small consignment of tea — just 23 pounds, or about ten kilos — was shipped from Ceylon to London. It was the island’s first tea export, and it caused a quiet stir.
A taste of something new
At the time, most of the tea drunk in Britain came from China, with a growing share from India. Tea from Ceylon was bright, fragrant and full of character, and buyers soon wanted more.
From parcels to shiploads
As coffee failed and tea spread across the hills, exports grew year after year. Within a few decades, Ceylon had become one of the world’s leading tea producers, and its name on a packet became a promise of quality.
The journey today
Tea still leaves Sri Lanka for markets all over the world. But there is something special about drinking it here, close to the hills where it grows — fresh, and at its best.
