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  At Anverally Tea we pursue the highest quality ingredients in every one of our distinctive tea blends. We blend with purpose using techniques and modern breakthroughs to give you a truly satisfying tea experience.
  
  Committed to fulfilling the global diversity of tea consumption, we present seven unique brands which encapsulate the regional preferences of tea. Our flagship brands – Anverally Tea, Al-Otour, Sultan, Tea4U, Iced Tea, Revna and Enchantea feature a selection of blends from black teas and green teas to fruit, iced, herbal infusions and artisanal teas which gives tea lovers across the world a chance to experience the finest Ceylon tea brands.
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The Story Behind Ceylon’s Finest Leaf

1824

Tea was first introduced to Sri Lanka.

1839

Research into tea growing began at Peradeniya.

1839

First “Ceylon Tea” labels were created.

1841

Plants from China were grown at Peradeniya.

1867

James Taylor began commercial tea production.

1867

Small-scale manufacture started at Rothschild Estate.

1873

Tea consignments shipped to Mincing Lane.

1875

First Ceylon Tea packages exported to England.

1883

First public tea auction held in Ceylon.

1883

20 acres planted at Loolecondera Estate.

During the Ceylon coffee boom of 1867, a Scottish planter, James Taylor, now known as the "Father of Ceylon Tea," was entrusted with the task of assessing the commercial viability of planting tea, which is now considered the beginning of the tea industry in the country. His success was timely in that the coffee industry was devastated by a blight known as "Devastating Emily".

On the back of the destruction of coffee, these are the significant events in the history of Ceylon tea in Sri Lanka.

Ceylon’s Tea Regions & Distinctive Flavours

The tea growing regions extends from the southern foothills to the mountain ridge in central Sri Lanka producing the best tea in Sri Lanka. The tea country is divided into 7 districts, each of which produces teas of distinct character due to its unique climate and terrain.

Sabaragamuwa

(Low Grown Ceylon Tea)

Sabaragamuwa, one of Sri Lanka’s largest low-grown tea regions, grows teas around 2,000 ft above sea level. Known for dark liquor with reddish tones and hints of sweet caramel, Sabaragamuwa tea is smooth, flavourful, and richly aromatic. Ideal for lovers of low-grown Ceylon tea, it delivers a premium tea experience full of depth and natural sweetness.

Understanding Ceylon Tea Grades

Broken Orange Pekoe

Broken Orange Pekoe Fannings

DUST

DUST1

Flowery Broken Orange Pekoe

Orange Pekoe 1

Orange Pekoe

Orange Pekoe - A

Pekoe 1

Pekoe

Flowery Broken Orange Pekoe Fannings 1

Flowery Broken Orange Pekoe Fannings Extra Special

Flowery Broken Orange Pekoe 1

Finest Broken Orange Pekoe Flowery

Flowery Broken Orange Pekoe Fannings Special

Broken Pekoe 1

Pekoe Dust

Pekoe Fannings 1

Gun Powder 1

Chunmee

SILVERT TIPS

GOLDEN TIPS

From Leaf to Cup – The Art of Tea Making

Tea is one of the most enjoyed beverages worldwide. Steeped in history, every step from leaf to cup takes skill and dedication to produce the perfect cup.

The tea production in Sri Lanka is a lengthy process. Tea processing can be counted as one of the methods in which the tea leaves of camellia sinensis plant are dried and made ready for brewing. There are many different stages involved and each stage has been undertaken perfectly to preserve the flavour, quality and aroma of tea. Click here to explore the journey from tea bush to tea cup.

Our Brands

CEYLON TEA