Sri Lanka, formerly known as Ceylon produces mainly black, or fully oxidized teas. The island nation of Sri Lanka is small, but she benefits from a perfect geography with an enviable microclimate that produces a complex set of temperature, moisture and wind, so the flavours and character of the teas produced vary greatly. Roleaf’s Black Tea is sourced from Nuwara Eliya, the best-known of Sri Lanka’s tea-growing districts. It is the most mountainous, and has the highest average elevation. Combined with low temperature, this region produces very exquisite teas.

Some of our black teas are from the remote Uva district which is exposed to the winds of both northeast and southwest monsoons. The climate produces tea with a special, distinct character and exotically aromatic flavour. The mellow, smooth taste of Uva tea is easily distinguished.

This robust black tea is blended with lychee, raspberry and apple from India and Sri Lanka. Lychee was introduced in the 18th century in India through Burma. Because of the climatic requirement of lychee, it is confined to only a few states in India. Alongside India which is of similar climate, Sri Lanka is the only place in the world with such a unique terroir of a fertile island to experience two monsoons which make it the regions of choice to grow grow tasty and delicious fruits such as the apple and raspberry.