Long before Ceylon became a land of emerald tea gardens, its story began with coffee. In the early 1820s, soon after the last kingdom of Kandy fell to the British crown, the island searched for a way to sustain its young colony. Governor Edward Barnes saw promise in the wild coffee plants growing in the misty hill country. With new roads, research, and support for planters, Ceylon blossomed into one of the world’s great coffee producers.

For a time, the island thrived—its hills lined with plantations, its railways weaving through the highlands, its ports bustling with trade. But nature had other plans. In 1869, a tiny leaf disease—coffee rust—swept across the hills and brought the great coffee empire to its knees.

From this moment of collapse, a new chapter emerged: the birth of the world’s finest tea.

Once known as Ceylon, Sri Lanka is a lush, emerald island in the Indian Ocean—blessed with perfect landscapes for growing the world’s finest tea. It was during the British era that tea first took root here, quickly earning a reputation for exceptional flavour and purity. Before long, the name Ceylon on a tea tin became a global mark of quality, trusted by households and restaurants from East to West.

Independence brought new opportunities, and by 1965 Ceylon proudly became the world’s largest tea exporter. But in 1972, when the nation officially changed its name to Sri Lanka, a challenge arose: Ceylon was more than a former name—it was a beloved global brand. Replacing it would have meant losing decades of heritage and recognition.

Visionary industry leaders convinced the government to preserve the iconic name for tea. Thanks to them, the world still knows and cherishes Ceylon Tea—a treasured brand built on purity, craftsmanship, and tradition.

Ceylon tea reveals its finest character when brewed with exceptionally soft, clean water—and few places offer water as pure as Scotland. The natural softness of Scottish water allows the delicate aromas and bright, lively flavours of Ceylon tea to emerge without interference. Where hard water can mute nuance or darken the liquor, Scottish water enhances clarity, fragrance, and brightness, letting each region’s true identity shine through—from the floral highs of Nuwara Eliya to the brisk, bold notes of Uva. The marriage of pure Ceylon tea and pristine Scottish water creates a cup of remarkable clarity and elegance—an experience both vibrant and unmistakably refined.