“If you are cold, tea will warm you; if you are too heated, it will cool you; If you are depressed, it will cheer you; If you are excited, it will calm you.”
A versatile drink that is consumed all around the world, Tea is the most popular beverage next to water.
Sri Lanka formerly known as Ceylon produces the world’s finest tea. Sri Lanka is the third-largest tea producer and the second-largest exporter in the world. Tea is adored by Sri Lankans as a drink that unites people as one. A drink that has no language, nationality, or race barrier is respected for its uniqueness and authenticity. Ceylon Tea is the freshest tea available in the global market. “Ozone-friendly tea” is how Ceylon Tea is recognised by the United Nations Global Compact for adhering to health and safety jurisdiction by the manufacturers, especially not using methyl-bromide.
Ceylon tea from Browns Plantations is manufactured under two methods. Our tea products are exclusively handpicked and produced under the orthodox method or CTC method.
Tea gardens under the Browns Plantations produce three main types of tea; namely Ceylon Black tea, Ceylon Green Tea and Specialty tea, all born from the common plant Camellia sinensis.
Ceylon Tea originating from a high-grown estate in Udpusesellawa and around carries subtle flavours, mild colour and floral aroma due to their seasonal characteristics. Ceylon Tea varieties originating in medium-grown regions like Demodara are full-bodied and sweet in flavour.
Tea leaves produced in low-grown plantations like Maturata are dark yellow-brown with a reddish tint with an aroma similar to hints of sweet caramel.
Sri Lanka's diverse terroir produces a range of tea varieties with their own notes of flavour and fragrance. The seven tea-growing regions of Sri Lanka, namely; Nuwara Eliya, Dimbula, Uva, and Udapussellawa in the highlands; Kandy in the mid-countries; and the low-altitude tea-growing regions of Ruhuna and Sambaragamuwa are home to their own tea flavours, that differ in colour, flavour, and fragrance. Browns Plantations currently operates tea gardens in six of the seven districts.
Other than its cold climate, scenic views, and high elevation, Nuwara Eliya is known for its lush tea gardens. Cold and wet except during the dry season, the rainfall in the region is usually moderate. This unique terrain and the climate collaborate to produce some of the finest and most celebrated teas in the world.
The Concordia and Court Lodge Estates in Nuwara Eliya, Sri Lanka, operated by the Browns Plantations, are known for their Champagne Teas, with a greenish-yellow tone and subtle flavour available in different grades, with the smaller leaf particles being the strongest tea.
Situated between Kandy and Uva Districts, Udapussellawa experiences two quality seasons: Eastern and Western. The Eastern season is distributed from June to September, while the Western season is from January to March.
Ceylon Tea grown in the Udapussellawa region is darker in the cup with a pinkish hue and robust flavour. Unlike other regions, Udapussellawa tea region has two ‘quality seasons’, the Western as well as the Eastern.
The best Ceylon Tea from the Udapussellawa region is produced during the Eastern quality season between June to September. It is followed by the Western season where the plants are affected by dry and cold conditions that add a hint of rose to the tea. When the region is subjected to heavy rainfall, it produces a darker, strong-flavoured tea. The tea leaves grown in Udapussellawa are also available in a variety of sizes.
Kandy has always played a key role in the Ceylon Tea Industry. As a part of the hill country, the area has a cool climate and high moisture in the soil. The cultivation altitude of Kandy ranges between 650m and 1300m, or 2000 - 4000 ft above sea level.
Our tea gardens on the Knuckles Mountain range in Kandy, Sri Lanka produces flavourful CTC tea with a broad range of strengths and styles.
One of Sri Lanka’s most remote provinces, Uva produces Ceylon Tea, which is mellow and smooth in flavour.
Ceylon Tea from the Uva region of Sri Lanka grows at 787-1597m above sea level and is known for its mellow, smooth tea, which Sir Thomas Lipton popularised around the world. The tea leaves are blackened due to withering, and a wide range of varieties are produced, including CTC. The monsoon season (July-September) disrupts photosynthesis, resulting in a pungent, slightly mentholated flavour.
Known for its strong, black, flavoured teas in the international markets, Ceylon Tea grown in the Sabaragamuwa and Ruhuna regions of Sri Lanka are dark yellow brown with a reddish tint. But the aroma inspired by a hint of sweet caramel helps it to distinguish itself from other varieties.
Ceylon Tea is a light and smooth type of tea consumed by many. It’s adored for its relaxing and not-so-robust sensation and is ideal for those who prefer a sweet and citrusy flavour in their tea.
Ceylon Tea does contain caffeine. Ceylon Black Tea contains the highest level of caffeine, 50mg per cup and Ceylon Green Tea contains approximately 35 mg of caffeine per cup.
Ceylon Tea is mostly brewed and consumed as a light type of tea. Ceylon Tea is also mixed with fruit flavours like lemon, strawberry and orange and spices like cardamom and cinnamon. It is also used to produce tea infusions, cordials, and also in cosmetics, flavouring, and beauty products.
One of the most consumed beverages in the world, Ceylon Black Tea is made with aged stems and fermented leaves of the tea plant (Camellia sinensis) and is known for its unique range of flavours and aroma as well as the high level of caffeine and antioxidants.
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Browns Plantations, one of the leading tea manufacturers in Sri Lanka produces high-quality Ceylon Green Tea to the local and global markets. Fresh leaves are fermented and then rolled to produce green tea.
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Sri Lanka is global sourcing destination for premium quality artisan speciality teas.
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(+94) 772 325 521 (+94) 117 474 500[email protected] [email protected]