Formerly known as Ceylon, Sri Lanka is one of the world’s leading producers of tea. The lush mountains of the central highlands provide the perfect climate for growing the aromatic leaves. Arriving in Nuwara Eliya, one of the island’s top tea growing areas, you will be greeted with incredible sights of the lush, panoramic tea plantations where you can spot workers expertly plucking the leaves by hand. We visited one of the tea processing plants where you can discover the process behind making tea from picking to packaging, and sample some of the country’s finest brews. We learn that the loose-leaf teas contain the highest quality ingredients while lower grade leftovers referred to as the ‘dust’ are put inside tea bags. Sri Lanka’s famous black Ceylon tea with its golden hue and delicate, fragrant flavour is essential to try during a visit to the region; as is the rare white Ceylon tea which is harvested once a year then rolled by hand and dried in the sun. Sip a cup of Ceylon tea overlooking the vibrant green tea fields of Nuwara Eliya.
Sri Lanka is a true delight for adventurous food lovers who are open to experiencing myriad bold and exciting flavours and textures which will no doubt awaken their senses.