Kandy Tea Region

Kandy TeaThe Kandy tea region of Sri Lanka sits between 2000 and 4000 feet above sea level.

In 1867, James Taylor marked the birth of the tea industry in Ceylon by starting a tea plantation in Loolecondera estate in Kandy in 1867. He began the tea plantation on an estate of just 19 acres (76,890 m2) in Kandy. In 1872 he started a fully equipped tea factory in the same Loolecondera estate and that year the first sale of Loolecondra tea was made in Kandy.

Kandy tea factories produce a broad mix of different ‘grades’ or leaf-particle sizes, from whole-leaf and semi-broken grades through broken orange pekoes or ‘BOPs’ to BOP fannings. CTC-style teas are also produced. Since leaf particle size affects the strength of the brew, the general effect from Kandy teas is one of considerable local and regional variety.

Kandy teas tend to produce a relatively bright infusion with a coppery tone. Though lighter in the cup, they present a good deal of strength and body, though not as much as the lower-grown products of Sabaragamuwa and Ruhuna.

In Kandy-district best tea is produced during the first quarter of the year, when cool, dry weather sets in across the district.

Kandy region is described as ‘mid-grown’, the altitude of cultivation ranging between 2000 and 4000 feet sea level. 

Kandy area is the middle of the three districts in the Central Province, and located north of Nuwara Eliya, and south of Matale.