The heritage of Ceylon
Ceylon tea is more than a botanical export. It is the history of an island’s resilience, diverse microclimates, and a centuries-old craft of mindfulness.
Chapter 01 • 1867
In 1867, a Scotsman named James Taylor planted the first commercial tea seeds at Loolcondera Estate in Kandy. On just nineteen acres of forest land, he nurtured the plants, constructed a modest tea house, and began rolling the leaves by hand. This was the quiet spark that started Sri Lanka’s global reputation for tea.
Chapter 02 • 1870s
Before tea, Sri Lanka was famous for its vast coffee plantations. In the 1870s, a devastating fungus called coffee rust swept across the island, wiping out the entire coffee industry in a few short years. Faced with economic ruin, the planters bravely cleared the dead fields and replanted them with tea. This pivot saved the island and permanently turned the central mountains into lush, rolling green hills.
Chapter 03 • The pluck
Sri Lanka's tea plucking is a craft unchanged by machines. Pluckers climb the steep mountain slopes every morning, hand-picking only the tenderest topmost "two leaves and a bud" from each tea bush. This painstaking method preserves the essential oils and delicate flavors, ensuring Ceylon tea remains the cleanest, most flavorful tea in the world.
Chapter 04 • Sri Lankan Culture
In Sri Lankan homes, tea is not just a drink; it is an act of welcome. Whether welcoming a guest, taking a break from field work, or gathering in the evening, the pot of hot tea is always at the center. It is a somatic pause—a way to slow down, share stories, and align with the present moment. This comforting ritual is what we invite you to experience with TherapTea.
Theraptea