Why Ceylon Tea?

Why Ceylon Tea?

Tea is grown in countless regions around the world. Ceylon Tea is known the world over and has built the names of all the world’s top selling Tea Brands.

Whilst other traditional tea growers produce some excellent tea, the quantity of Tea that is exported from the larger growers is small in scale due to their large home populations. In India and China population stands at over 1 Billion each.

In Sri Lanka our population is a lot smaller thus our entire production and output is geared for the quality end export market. At PMD we are geared for the very niche end of that export market.

Why Hand Pluck?

Why Hand Pluck?

The Human mark one hand and eyeball are the latest pieces of technology that are used in the Ceylon Tea industry.

Carefully selecting the right tender bud and two leaves, is the first stage of making a quality cup of tea. There is a saying in the industry: “You can make good tea with good leaf, you can bad tea with good leaf, but you will never make good tea with bad leaf”

Learning to manufacture this leaf skilfully is a balance of Art and Skill and one that takes years to perfect. Click here to watch our Science of Tea videos.

Ceylon Tea Today

Ceylon Tea Today

Ceylon Tea maintains the original blueprint laid down by the original pioneer planters that ventured from their homes and built the industry of the backs of a broken coffee industry.

Although a small island, Ceylon Tea enjoys some unique agro growing climates. Each region has its own unique characteristic. The soil conditions, flora, fauna, elevation, sun light, rainfall of each region and each sub growing district of each region give each tea its own unique flavour.

Whatever region that the tea is grown, drinkers of any of PMD’s Ceylon teas can be sure to know that each cup of Ceylon Tea that is found on the island uses 100% hand plucked leaves.

you push towards the higher the elevations of the Nano Oya sub district teas are lighter, come further down to Dick Oya Maskeliya and the teas are much darker in colour and full in flavour.

Small Country Big DiversiTEA

Small Country Big DiversiTEA

Sri Lanka is a small island. 270 Miles in length and 140 miles in width. However, the sheer diversity from this small island is unmatched the world over.


Probably the best-known of Sri Lanka’s tea-growing districts, Nuwara Eliya is also the most rugged and mountainous, with the highest average elevation.

Visit Nuwareliya and you will notice that the air cool and crisp. And there is the unmistakable aroma of eucalyptus and mint. Rainfall in this region is heavier than in Dimbula expect during the quality seasons.

Nuwareliya teas experience two quality seasons the western quality in February to March and again in July to August. Teas at these periods are lighter in cup but much fuller in flavour.

Unlike with other high grown regions, planters in Nuwa reliya produce a wide array of leaf. From the Flowery grades to the stronger broken grades.

For a tea from this region, please check out our: Lovers Leap Estate Tea.


Think of Ceylon Tea and you’re probably thinking of a Dimbula tea. The name is derived from that of the valley which lies at the heart of the region, surrounded by the sub-districts of Bogawanthalawa, Dickoya, Kotagala, Maskeliya, Nanu-Oya and Talawakelle.

Dimbula teas are high grown most estates from the various sub districts are situated at around the 4000ft mark. The estates are drenched in the heavy monsoon rains from May to September, but it is in the beginning of the year during the western quality season when the region produces its best teas.

Planters in this region focus on flavour as opposed to the leaf styles. Most estates produce Broken grades of teas that capture the full flavour that drinkers like in Dimbula teas. There is a hand full of estates that produce the larger leafy grades.

The vast topography of this region gives out a full array of flavours. As you push towards the higher the elevations of the Nano Oya sub district teas are lighter, come further down to Dick Oya Maskeliya and the teas are much darker in colour and full in flavour.

For a tea from this region, please check out our: Inverness Tea Estate


The Uva region is found on the east of the Island. The region was one of the last areas to planted with crops due to its remoteness. In years gone by, a journey to Uva from Colombo was an expedition. The single train line that serves the province was only established in 1924.

However its remoteness should not put one of from tasting the bouquet of flavours that this region exhibits. Uva produces teas right throughout the year. However, tea connoisseurs the world over, wait for the teas produced in July/ August when the quality season takes place.

The quality season produces a truly distinctive tea that has a pungent character. The change in the cup is due the unique change in climate that Uva experiences. A dry cool wind that blows from the North east of the ocean, sweeps up the mountains and blows down into the Uva basin. The wind has the effect of making the bush sense a state of withering. Thus, the bush goes into a state of survival and the leaves close up. The chemicals that are found in the cells of a leaf become extremely concentrated and high balance of flavour is found.

Leaves that are hand plucked and expertly manufactured, during this period carry the unique character that only the Uva region produces.

For a tea from this region, please check out our: Planters’ Afternoon Tea


The low country region of Ruhuna was planted well after the high grown plantations had been established. The region produces 55% of the nation’s teas. Unlike its high grown cousin, the model of planting tea here is very different. Small holder growers, own and manage the land that. The leaf that is nurtured is sold onto a private factory holder that is local to their area. The unique soil climate in the low country, along with the hot humid climate and lower elevation produces teas that are stronger in character. Low country plantations produce leafy teas and concentrate on leaf style.

The unique soil conditions produce teas that our jet black in colour unlike the smaller teas of the high grown regions.

For a tea from this region, please check out our: New Vithanakande Estate Tea

Tea industries around the world use Methyl Bromide as a soil fumigant and as a pesticide. Unfortunately, Methyl Bromide is an ozone-depleting chemical and the Montreal Protocol recognised that its use should be banned by 1st January 2015.

The Ceylon Tea industry appreciates the importance of environmental sustainability and decided to use ozone-friendly substitutes. The industries commitment to the environment meant that by 2011, the whole industry was declared Methyl Bromide free and most importantly Ozone Friendly.

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