When Coffee Failed: How Ceylon Became Tea Country
In the mid-1800s, Ceylon was one of the world's great coffee producers. A tiny fungus changed that within a generation, and in…
The journal
Journal
Brewing guides, stories from the estates and recipes from the Sri Lankan kitchen.
Cold Brew Ceylon Tea: Smooth, Sweet and Simple
No kettle needed, just leaf, cold water and a night in the fridge. Here's the full method, the extraction science behind why…
Two Leaves and a Bud: The Art of Plucking
Every cup begins with a pair of skilled hands on a hillside in the early morning.
Meet Arabegama: The Rounded Sweetness of Kandyan Leaf
Smooth, mellow and naturally sweet — the gentle voice among our three estates.
1873: The First Ceylon Tea Shipment to London
A small parcel of tea left the island — and the world began to ask for Ceylon.
The Water Matters: Choosing Water for a Better Brew
A cup of tea is more than 99 percent water, so the water you start with changes everything downstream. Here's the real…
Tea and Avurudu: The Sinhala and Tamil New Year Table
Kiribath, kavum, kokis — and a cup of tea shared with family and neighbours.
The People Who Built Ceylon Tea
The hill country’s tea was built by generations of estate families. Their story deserves to be told.
Thomas Lipton and the Tea Gardens of Ceylon
A Glasgow grocer bought estates in the hills and sold Ceylon tea to the world.