Terroir of Ceylon Tea

Ceylon tea is a marvel of nature, carrying not only a pleasant taste but also many protective and healing properties. Rich in L-theanine, antioxidants and numerous other plant compounds, it embodies true natural goodness. Its variety is infinite, as it grows in diverse regions, each producing teas that differ in character. Depending on the elevation at which it is grown, Ceylon tea develops a unique identity, shaped by the confluence of climate, soil, sunshine, rain, humidity, wind along with the production process.

What is Ceylon Tea?

To the world, Sri Lanka is synonymous with Ceylon Tea. The country’s history, culture, economy and tradition, for the most part, are woven around the deliciousness and uniqueness of Ceylon Tea. Contrary to what many may believe, Ceylon Tea is not a specific type of tea; it is tea that is produced in Sri Lanka, which was formerly known as Ceylon.

The exceptionality of Ceylon Tea comes from nature, and also from heritage and craftsmanship. Although a small island, Sri Lanka’s unique topography is perfectly suited for tea cultivation. As a nation, we honour tradition and age-old craftsmanship, with history bearing testimony to the fact that these values made us unique and the best at what we do.

At Dilmah, we carry this heritage forward by preserving the time-honoured practices that make Ceylon tea truly unique. We remain committed to handpicking and packing fresh at source, ensuring every leaf retains its natural goodness. We produce unblended teas, allowing the distinctive character of terroir to shine through. At every step, from garden to cup, artisanal care safeguards freshness, authenticity, and quality. This is how we preserve nature’s fingerprint, offering tea in its purest form, with all the natural goodness and great taste of Ceylon.

Sri Lanka has four primarily tea-growing regions, each with its own distinctive character: peak, high, mid and low grown. In the highlands, Nuwara Eliya and Dimbula produce the teas that first put Sri Lanka on the world map. Nuwara Eliya, one of the most celebrated regions, yields light, fragrant teas with delicate notes of cypress. Dimbula, by contrast, is famous for its brisk flavour and bright, orange-hued liquor, and is a major source of commercial tea. Uva, a mid-grown region, produces mellow, smooth teas, while Kandy and Udupussellawa also contribute to the country’s mid-grown variety. At lower elevations, Ruhuna and other regions craft bold, full-bodied teas, recognised for their dark colour and strong, robust flavour.

What is Unique about Ceylon Tea Regions?

Though Sri Lanka is small in geographical size, it enjoys remarkably varied topography and micro-climates. Ceylon Tea is grown at four main elevations – peak, high, mid, and low – and each produces teas with distinct qualities. The soil, rainfall, sunshine, wind, and temperature of each region shape the tea’s appearance, aroma, and taste. Even the slightest change in climate can be reflected in the character of the tea. Over generations, Ceylon tea estates have mastered the art of bringing out these unique traits in every leaf. By nurturing the land and respecting artisanal traditions, we honour the truth that no teamaker surpasses Mother Nature herself.

Peak-grown Teas

The high altitude around 6,000 feet above sea level and constant low temperatures produce a very slow-growing bush and yield refined, golden hued teas.

High-grown Teas

High-grown Ceylon teas are found at elevations that are above 4,000 feet above sea level. These teas make up the majority of Ceylon tea production. High-grown teas are more aromatic and are lighter in both taste and colour due to the constant cool and windy climate. The monsoons affecting the hillside of Sri Lanka cause different patterns of precipitation, resulting in subtle differences in the tea, even within the same region.

Our estates in the high grown elevation region include: Dunkeld, Queensberry, Holyrood, Great Western and Somerset Estates.

Mid-Grown Teas

Mid-grown teas of Sri Lanka are primarily located within and around the district of Kandy, at about 2,000 feet above sea level. They are medium bodied and have a brisk but light taste with a rich flavour. Mid grown teas are known for their bright burgundy colour. The peak season for the growth of these teas is during spring, although unlike with both high and low grown teas, these bushes grow all year round, due to having low monsoon impact.

Our estates in the mid grown tea region include: Craighead, Windsor Forest, Imboolpitiya and Kataboola.

Low-Grown Teas

Low-grown teas are popular in many markets. Grown from around 300 feet above sea level, these teas are known for their dark colour and robust flavour with hints of caramel and malt, a result of the region’s soil, high heat and humidity. These tea bushes grow rapidly, producing a long, beautiful leaf that turns intensely black on withering and is particularly suited for rolling.

Our estates in the low grown elevation region include: Endane, Nilagama, Rilhena and Opata.

Born from our Dilmah Founder’s vision to honour authenticity, we celebrate the finest qualities of real Ceylon teas, showcasing how topography, soil and climate influence taste and flavour – unblended, unspoiled, and deeply rooted in place.

Dilmah Tea Gardens

Let’s get to know some of the Dilmah Ceylon Tea Estates:

Owned by the MJF Group, Dunkeld Estate is one of Sri Lanka’s most picturesque tea estates, set on the banks of the Castlereagh Reservoir at 4,000 feet to 5,000 feet above sea level, 20 km from Hatton. Spanning 220 hectares, it produces around 350,000 kg of high-grown Ceylon Tea annually. The estate’s factory features a visitor centre showcasing the history of Ceylon Tea and is a highlight for guests of the nearby Ceylon Tea Trails. Dunkeld also works with the MJF Charitable Foundation and Dilmah Conservation to support worker welfare and protect biodiversity.

Radella Estate, renowned for its superior Ceylon green tea, spans almost 243 hectares in the scenic Nanu Oya District. The estate is divided into four sections – Upper Radella, Lower Radella, Wangie Oya Upper, and Wangie Oya Lower, and employs a workforce of around 750. Situated at elevations between 1,402 and 1,951 metres, Radella first planted tea in 1896.

Somerset Estate is located in the Dimbula Valley on the western slopes of Sri Lanka’s Central Hills, a region renowned as the birthplace of Ceylon tea following the coffee blight of the 1870s. Teas from this area are classified as Ceylon High Grown Dimbula, with the dry season from January to March yielding the estate’s finest seasonal-flavour teas.
Craighead Estate, located in Nawalapitiya, Kandy District, comprises five divisions. The estate reaches a maximum elevation of 1,150 metres, with the tea factory at 1,143 metres. It is beautifully bordered by the Gampola Valley to the east, the Dolosbage Hills to the west, Adam’s Peak to the south, and the Pidurutalagala mountain range to the north.

Kataboola Estate (Dombagastalawa), located in the scenic Nawalapitiya/Kotmale region of Kandy District, dates back to the 19th century. Today, the estate comprises six divisions, featuring mountainous terrain, sprawling tea gardens, and patches of forest, making it one of the most picturesque estates in the region. Elevations range from 750 to 1,400 metres above sea level, with the factory situated at approximately 1,021 metres.

Windsor Forest Estate, the garden mark of Galamuduna Estate, is located 22 km from Nawalapitiya and comprises five divisions – New Clearing, Galamuduna, Meenagolla, Windsor Forest, and St. Troom. The estate is named after a distinctive rock atop the hill and is home to the source of Ma Oya, one of Sri Lanka’s major rivers, which cascades down in a stunning waterfall. Galamuduna was the 7th tea factory registered in Ceylon. Situated between 914 and 1,220 metres above sea level, the estate produces around 30 kg of the highly-prized Silver Tips tea.

Nilagama Estate, the garden mark of Pelmadulla Estate, is located between Pelmadulla and Kahawatte in Ratnapura District, an area renowned for its gemstone deposits, including Sri Lanka’s famous blue sapphires. The estate sits at elevations between 183 and 244 metres above sea level, with the tea factory at 189 metres. Established in 1905 with rubber as its main crop, tea was introduced in 1924.

Opata Estate, located on the outskirts of Ratnapura — the city of gems — is framed by the Babarabotuva mountain range, forming the foothills of Adam’s Peak, and the Buluthota Rakwana range bordering the Sinharaja Forest Reserve. Covering 400 hectares at elevations of 180 to 380 metres, the estate cultivates tea and rubber extensively, with smaller patches of Ceylon cinnamon and coconut. Its processing centre has a daily capacity of 14,500 kg of green leaf.