Mist & Ember Exports
The Story of Ceylon Tea
For centuries, Ceylon tea has been known as the finest tea in the world. Hand-plucked from the best estates across Sri Lanka — where heritage meets excellence.
Tea was first introduced to Sri Lanka by James Taylor in 1867 at Loolecondera Estate in Kandy. What began with coffee soon gave way to tea — and the rest, as they say, is history. Although Sri Lanka is a comparatively small country, its range in elevation creates remarkably varied flavours depending on region: climate, soil, sun, and rainfall shape each cup. Ceylon tea is classically known for bold, full, and brisk flavour — and the majority is still hand-picked, ensuring brightness and character.
The Three Types of Ceylon Tea
Black Ceylon Tea
The most popular and complex. Made using aged stems and fermented leaves from the Camellia sinensis plant. Produces a robust, full-bodied cup with rich colour.
Ceylon Green Tea
Skips fermentation — leaves are pan-fried or steamed after rolling. The leaf stays green, yielding a yellowish-green liquor with a delicate, fresh character.
Ceylon White Tea
Also known as Silver Tips. Only the bud is hand-picked and sun-dried. The least processed tea — prized for its delicate flavour and health benefits.
The Lion Logo — Symbol of Quality
The Ceylon Tea Symbol of Quality — the Lion Logo — is a stamp of approval from the Sri Lanka Tea Board. It certifies that tea meets the highest standards: 100% Pure Ceylon Tea, packed in Sri Lanka. Every pack of Mist & Ember tea carrying the Lion Logo guarantees traceability, quality testing, and compliance with strict legal and sensory standards.
100%
Pure Ceylon Tea
Packed in Sri Lanka
Origin assured
Board Certified
Quality tested
The Five Regions of Ceylon Tea
Kandy
Grown in the ancient cultural capital, mid-country Kandy teas offer a unique, full-bodied flavour. Dark golden liquor with strong character, grown at 2,000–4,000 ft. A relaxing all-day beverage.
Nuwara Eliya
The Champagne of Ceylon tea. Grown 6,000 ft above sea level, these teas have an exquisite light taste and gentle aroma. The palest infusion with a delicate, fragrant flavour.
Dimbula
Over a century of heritage. Grown at 3,500–5,000 ft, Dimbula produces a full-bodied brew with distinct flavours synonymous with this celebrated region.
Uva
From the Eastern Highlands, grown at 3,000–5,000 ft. Renowned worldwide for its smooth taste. Best enjoyed during the Uva season (July–August) for the finest seasonal teas.
Ruhuna
Southern Sri Lanka, from sea level to 2,000 ft. A rich, robust brew with attractive dark appearance and versatile strength — the essence of coastal tea gardens.
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