Among the myriad varieties of tea available, Ceylon tea stands out as a cherished favourite among tea enthusiasts in the UK. In the early 1820s, the British explored the potential of growing coffee in Ceylon, envisioning it as a lucrative crop. Large coffee plantations were established, and the industry thrived for several decades. However, a devastating coffee leaf disease, known as coffee rust, struck in the 1860s, severely impacting the coffee plantations and posing a significant economic threat.
Amid this crisis, the British sought alternative crops that could sustain the agricultural sector in Ceylon. Tea, which had already gained popularity in British colonies like India, caught their attention. The favourable climate, fertile soil, and highland regions of Ceylon were deemed ideal for tea cultivation. In 1867, James Taylor, a Scottish planter, was entrusted with the task of establishing the first commercial tea plantation in Ceylon. With great dedication and expertise, Taylor successfully cultivated tea plants in the Loolecondera Estate, located in the Kandy district of Ceylon. This marked the beginning of Ceylon’s tea industry.
Under British colonial rule, tea cultivation expanded rapidly in Ceylon. The British introduced innovative cultivation techniques, improved processing methods, and established tea factories to support the growing industry. They also encouraged local farmers to transition from coffee to tea cultivation, providing them with training and incentives.
