Sri Lanka — Since 1876
From the mist-laden highlands of Nuwara Eliya to the sun-drenched slopes of Uva, we curate Sri Lanka's most extraordinary teas for the discerning palates of Europe and the Emirates.
Each tea is hand-selected from Sri Lanka's highest estates, representing the pinnacle of Ceylon's 150-year tea tradition.
Nuwara Eliya
The Champagne of Ceylon
In the emerald highlands of Sri Lanka's Central Province, where the monsoon winds meet ancient granite peaks, our tea gardens sit above the cloud line at elevations exceeding 1,800 meters. Here, in the districts of Nuwara Eliya, Uva, and Dimbula, the cool mist, rich loam soil, and two monsoons create a terroir unmatched anywhere in the tea world.
We maintain direct trade relationships with seven heritage estates, some cultivating tea since the 1880s under British colonial charter and now operated by fourth and fifth-generation Sri Lankan families. These partnerships ensure ethical wages while preserving time-honoured harvesting traditions. Each leaf is plucked by hand according to the "two leaves and a bud" standard, selecting only the tender shoots that promise the most refined cup.
From withering to rolling, oxidation to firing, every step is guided by tea masters whose expertise has been refined over decades. This is not industrial production — it is agricultural artistry rooted in 150 years of Ceylon tradition, crafted exclusively for the most discerning collectors in London, Paris, Dubai, and Abu Dhabi.
From leaf to cup, every stage is governed by precision, patience, and centuries of accumulated Ceylon knowledge.
Hand-picked at dawn by skilled tea pluckers, capturing peak freshness and aromatic oils before the tropical sun rises.
Natural air circulation in long troughs reduces moisture, softening leaves and initiating enzymatic transformation.
Controlled oxygen exposure in cool rooms transforms green leaves into complex amber and dark hues, developing depth.
Final firing in traditional dryers halts oxidation and locks in the distinctive Ceylon character and brisk finish.
"The finest Ceylon tea is not merely drunk; it is received, like a letter from the mountains written in aroma and light."— James Taylor, Father of Ceylon Tea, 1867
Hover to pause
Master the art of brewing high-grown Ceylon tea with our guide to water temperature, steeping times, and the traditional Sri Lankan method for black and white teas.
Discover why the Uva district produces Ceylon's most prized seasonal teas during the eastern monsoon, and meet the families behind our exclusive Uva High Grown selection.
Discover how the simple act of preparing Ceylon tea can become a powerful mindfulness practice in your daily routine. A beginner's guide to cha dao.
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