Pure ceylon origin and single-estate sourcing

Single-estate Ceylon tea comes from one named tea garden in Sri Lanka, grown, harvested, and processed at that single location rather than blended from multiple gardens or regions. This keeps the tea's flavour, aroma, and character tied to the specific soil, climate, and altitude of that one estate, similar to a single-origin coffee or a single-vineyard wine.

Elevation is the primary factor shaping a Ceylon tea's flavour, body, and grade. Low-grown tea (below 2,000 ft) tends to be full-bodied and strong; mid-grown tea (2,000–4,000 ft) offers a balanced, rounded cup; and high-grown tea (above 4,000 ft) produces the lighter, more aromatic, brisk teas Sri Lanka's hill country is famous for.

The Lion Logo is a trademark introduced in 1965 by the Sri Lanka Tea Board to certify that a tea is 100% pure Ceylon origin, packed in Sri Lanka, and meets strict quality standards. It's a globally recognised guarantee for consumers that they're buying authentic Ceylon tea rather than a blend cut with tea from other countries.

Sri Lanka's tea industry began in 1867, when James Taylor planted the country's first tea estate at Loolecondera in Kandy, after a coffee blight in the 1880s forced the island's plantations to pivot entirely to tea. Today, Sri Lanka is one of the world's top tea exporters, with seven distinct tea-growing regions and thousands of estates all producing tea under one recognised origin: Ceylon.