The seven primary tea-growing regions are Nuwara Eliya, Uva, Uda Pussellawa, Dimbula, Kandy, Ruhuna, and Sabaragamuwa. Each region produces tea with distinct flavor profiles influenced by altitude and climate.

Yes, most Sri Lankan tea is handpicked to ensure only the tender two leaves and a bud are selected. This traditional method contributes to the superior quality of Ceylon tea.

Sri Lanka produces mainly black tea, but also green tea and white tea in smaller quantities. Each type has its own characteristics and health benefits.

The tea leaves undergo several steps: withering, rolling, fermentation (for black tea), drying, and grading. These processes are carried out using traditional techniques and modern quality standards.

Yes! Many tea estates in Sri Lanka, especially in the central highlands, offer guided tours, factory visits, and tastings. It’s a great way to experience the full journey from leaf to cup.