Sri Lanka "Ceylon" is a major tea exporter, but believe or not before 1860 there was not a single tea tree growing on the island. The entire island was covered with coffee plantations but due to the parasitic fungus "Hemileia vastatrix" that attacked the coffee plant leaves and wiped out the coffee plantations in a couple of decades, there was a space to grow something new and more exciting. James Taylor a young Scot who worked for a large coffee grower managed to obtain a few seeds from the Royal Botanical Garden of Peradeniya and created first tea plantation. After that the tea spread very quickly from 1000 acres in 1875 to 300 000 acres in 1900. Sri Lanka has favourable climate that allows growers to produce several harvests per year.

DRY LEAF: The leaves are small & dark brown in appearance with abundance of golden buds. They're releasing a fragrance of sweet ripe fruit, wood, malt, cinnamon & pepper.
INFUSED LEAF: Aroma of wet leaves is strong with malty flavour, pine wood, cinnamon & pepper spice.
LIQUOR: The cup has bright vermillion colour with golden rim. Mouthfeel is light & fruity with notes of dried wood, toasted bread. zest of lime and sweetness of caramel. Spicy notes of coriander, cinnamon & pepper are lingering on the palette. The cup has little acidity and herbal astringent finish.