Estate Stories
Why We Blend Three Estates
Most tea brands tell the story of a single estate. We chose a different path. Here's why blending three distinct Kandyan characters takes real skill, and why we think the result is worth it.
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Journal
Brewing guides, stories from the estates and recipes from the Sri Lankan kitchen.
James Taylor and the 19 Acres That Started Ceylon Tea
In 1867, a young Scottish planter cleared 19 acres on a hillside near Kandy and planted tea where coffee had grown before.…
Inside a Tea Factory: From Green Leaf to Black Tea
Withering, rolling, oxidation, firing and sorting: five steps, roughly a day, and soft green leaf becomes the dark, fragrant tea in your…
Ginger and Jaggery Tea (Inguru Tea)
When the monsoon rolls into the hills and the air turns cool, Sri Lankan kitchens reach for fresh ginger. Here's the full…
Meet Embilmegama: Brisk Clarity from the Kandyan Hills
Bright, lively and clean: when we taste Embilmegama's tea, one word keeps coming back. Here's what 'brisk' really means, where this character…
Udarata: A Short History of the Kandyan Hill Country
Before it was tea country, the Udarata was a kingdom, the last independent one on the island, and its capital still beats…
How Professional Tasters Judge Ceylon Tea
Before any tea reaches a shop shelf, it has been tasted, usually many times, by professionals who judge hundreds of samples a…
Short Eats and Tea: A Sri Lankan Tea-Time Guide
In Sri Lanka, evening tea is rarely just tea. Around four o'clock, bakeries and kitchens fill with short eats, small savoury bites…
Meet Pilimathalawa: The Classic Strength of a Kandy Cup
Pilimathalawa lies on the main road into Kandy, and it's home to Udarata Tea. If Embilmegama is bright and brisk, Pilimathalawa is…