Follow the Tea Trail from one unique bungalow to the next, staying a night or two at each or just laze in one. Trek, bike or picnic at spectacular locations each day in cool comfortRenowned worldwide, Ceylon tea is one of Sri Lanka’s primary exports.
It all started when British-born James Taylor first began developing Ceylon tea at the country’s first tea estate, Loolecondera, in 1867. Located in Kandy’s hill-country, the estate’s tea plantations soon spawned a tea factory and Sri Lanka’s tea industry has been growing ever since.
As many as 28 different grades of Ceylon tea are produced at plantations across the island, from the country’s biggest tea-growing region, Sabaragamuwa, to the sparsely populated Uva province in the south east.

As the birthplace of Ceylon Tea, Kandy is also referred to as the hill capital and belongs to the Central Province Another district in the Central Province is Nuwara Eliya, of the Island. Tea in this region is grown along the surrounding hills Nuwara Eliya is known to produce tea of particularly fine quality.

covering an elevation of 2,000-4,000ft. This is not the highest elevation With the highest altitudes at over 6,000 ft, cool climes,
for tea growing in the island and the tea produced in this region is and moderate rainfall the region possesses a highly conducive
thereby labelled as mid-grown tea. Since the strength of the environment for tea cultivation. There are two seasons that arrive
liqueur reduces with elevation, Kandy generally produces a relatively here namely the eastern and the western, and the climatic conditions stronger and deeper coloured beverage. However estates at higher elevations produce a lighter vary from one estate to another although located short drives apart.

and subtler flavour. The best quality from the region is produced during the first quarter during cool, dry weather.  The liqueur produced from unusually small leaves characteristic of the region, is the lightest among the regionals varieties.