Ceylon Tea
Regal Ceylon Tea
The world’s love affair for Ceylon Tea started in 1867 under the British colonial rule. James Taylor marked the birth of the tea industry in Ceylon by starting a 19-acre tea plantation in Loolecondera Estate in Kandy. Taylor used his bungalow verandah as the tea factory and rolled tea leaves by hand on a table. Oxidization of tea leaves were carried out on clay stoves over a charcoal fire with leaves laid out on wire trays. By 1872, Loolcondera Estate was fully equipped with a formal tea factory on its premises.

James Taylor’s tea was first sold locally and declared delicious! In 1873, the first shipment of Ceylon Tea, weighing in at 10 pounds, arrived in London. Soon after, surrounding estates such as Hope, Rockwood, Mooloya, Le Vallon and Stellenberg were among the group of first tea estates. Taylor has since been credited for the early success of Ceylon Tea. Over the past century, Ceylon Tea has gained its reputation as the world’s finest tea producer.

The distinctive taste, aroma and color of Regal Ceylon Tea are largely due to its cultivation of tea in pristine, cool, high mountain top elevations standing between 4000 to 7000 feet from sea-level. The high altitudes, fresh air, natural sunshine and regular rain fall create ideal conditions for cultivating the best tea in the world. At Regal Ceylon Tea, we carefully select and cup each variety and grade of tea before it reaches you. Our products are always great tasting, fresh and of superior quality.
Tea Producing Regions in Sri Lanka


Kandy is known as the last kingdom of Sri Lanka and the home of the Sacred Temple of the Tooth Relic where Buddha’s sacred tooth relics are stored. Kandy is a very important and significant location for tea cultivation in Sri Lanka since it is the home to the first Ceylon Tea Estate of Loolecandera. The plantations in Kandy produce what is known as mid-country tea. This tea is notable for its full-body, nice aroma and great earthy taste. The tea in Kandy is grown at elevations of 2000 to 4000 feet above sea level.

Nuwara Eliya

Nuwara Eliya tea is grown at an elevation of over 6000 feet above sea level. It has an exquisite flavor and aroma whilst the brew is comparatively light. It is delicious plain or with a slice of ginger, lemon, lime or orange. Many say, “Nuwara Eliya is to Ceylon Tea, what Champagne is to French wine”.

Scenic and beautiful, Nuwara Eliya features hushing waterfalls, tea estates and green hills shrouded by mist.


Dimbula was one of the first areas planted after tea took over the coffee industry in the 1870′s. This tea-growing region is 4000 to 6000 feet above sea level. Throughout the year, Dimbula region produces a typical high grown tea, which is of the finest character, rich in color from light and delicate to full bodied.

Adam’s Peak or Sri Pada is located in the Dimbula region, which is a place of pilgrimage to many religions such as Buddhists, Christians, Hindus and Muslims.


Located in the southwest region of Sri Lanka, this low elevation grown tea is stronger and richer. Ratnapura is also world famous for its gem mining industry.

Uda Pussellawa

Bordering the east of Nuwara Eliya, this region produces superior quality tea in varieties of medium bodied to rosy taste as a result of two distinct weather patterns.

Leopards are known to roam among the mountain forest ranges of Uda Pussellawa.


Plantations range from the tropical rain forest to the south western coast. These thick, strong teas are sought after particularly by the connoisseurs in the Middle East and is a refreshing drink for those who like a thick, sweet brew with or without milk.


Grown at an elevation of 3500 to 5500 feet above sea level on the eastern slopes of Sri Lanka’s central mountains, tea from the Uva district is quite aromatic with a remarkable flavor and is widely used in many blends.