Macha Tea

30/05/2026

Vesak Day machatea.lk

21/05/2026

International Tea Day

14/04/2026

15/03/2026

History about Ceylon Tea

Sri Lanka was formerly a British colony known as Ceylon, a name it kept for nearly a quarter-century after independence. It was during the British era that tea first began to be cultivated and manufactured here.

The story of Ceylon Tea begins with coffee. Coffee plants were growing naturally from the central hills to the low altitude in the south of the country. Then British Governor Barnes supported the large-scale cultivation. Land in the central hills was sold for a few pence an acre, official funds were dedicated to research and experiments in coffee-growing, planters and merchants were provided with incentives and support. Most important of all, Barnes provided the infrastructure – a network of roads, including the all-important trunk route from the hills in Kandy to Colombo – that enabled coffee-planters to get their produce to town, and then to market in England.

In the 1870s, coffee plantations were devastated by a fungal disease called Hemileia vastatrix or coffee rust, better known as "coffee leaf disease" or "coffee blight”. The death of the coffee industry marked the end of an era when most of the plantations on the island were dedicated to producing coffee beans. Planters experimented with cocoa and cinchona as alternative crops but failed due to an infestation of Heloplice antonie, so that in the 1870s virtually all the remaining coffee planters in Ceylon switched to the production and cultivation of tea.
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​In 1824 a tea plant was brought to Ceylon by the British from China and was planted in the Royal Botanical Garden in Peradeniya for experimental purposes. Further experimental tea plants were brought through out the years. In 1867, James Taylor marked the birth of the tea industry in Ceylon by starting a tea plantation in the Loolecondera estate in Kandy, Sri Lanka.

​​The original tea plantation was just 19 acres. In 1872 Taylor began operating a fully equipped tea factory on the grounds of the Loolecondera estate and that year the first sale of Loolecondera tea was made in Kandy. In 1873, the first shipment of Ceylon tea, a consignment of some 23 lb (10 kg), arrived in London. Soon enough plantations surrounding Loolecondera, including Hope, Rookwood and Mooloya to the east and Le Vallon and Stellenberg to the south, began switching over to tea and were among the first tea estates to be established on the island.

Tea production in Ceylon increased dramatically in the 1880s and by 1899 the cultivation exceeded 400,000 acres. By the late 1880s, almost all the coffee plantations in Ceylon had been converted to tea. Similarly, coffee stores rapidly converted to tea factories with the latest technology to meet the increased demand.

By the 1960s, Sri Lanka's total tea production and exports exceeded 200,000 metric tons per year and in 1965 Sri Lanka became the world's largest tea exporter for the first time. In 1963, the production and exports of Instant Teas was introduced, and in 1966 the first International Tea Convention was held to commemorate 100 years of the tea industry in Sri Lanka.

Sri Lanka was the official supplier of tea at the 1980 Moscow Summer Olympic Games, in 1982 at the 12th Commonwealth Games in Brisbane and again in 1987 at Expo 88 in Australia.
[Contributed by the Sri Lanka Tea Exporters Association]

14/03/2026

Ruhuna: The Southern Powerhouse of Sri Lankan Tea Ruhuna, a tea-producing region in southern Sri Lanka, was a relatively late entrant into the island’s tea industry. It was not until around 1900 that the first tea estates were established, nestled among the foothills of the central mountain massif. These areas were chosen for their proximity to the southern cities of Galle and Matara, both of which had good road and rail links to Colombo, the capital. This infrastructure made Ruhuna an accessible location for plantation development.

In an era when most plantation ventures were dominated by British ownership and management, Ruhuna stood out. It became a stronghold of the Ceylonese planting community—local entrepreneurs who invested not only in tea but also in crops like rubber and spices. This early indigenous involvement gave Ruhuna a unique identity within the broader history of Sri Lanka’s plantation economy.

A significant turning point for Ruhuna tea came during the early 1970s, when political and economic shifts in the Middle East led to a growing demand for strong, full-bodied black teas. Ruhuna teas, known for their strength and bold flavour, perfectly matched this preference, causing a surge in demand. This boom helped cement Ruhuna’s position as a key tea-producing district, and the positive effects of that market expansion continue to influence the region’s prosperity today.

Together with Sabaragamuwa, Ruhuna now accounts for approximately 60% of Sri Lanka’s total tea production. Both are considered “low-grown” tea regions, with Ruhuna’s estates situated at altitudes ranging from sea level up to about 600 meters (2,000 feet). Despite the region’s relative closeness to the ocean, it does not receive the full impact of the southwest monsoon rains. This is due to prevailing weather patterns and geographical shielding, which results in a more moderate climate overall.

Before the introduction of tea, Ruhuna’s climate and fertile terrain supported the cultivation of spices. However, its transition to tea brought a new agricultural prominence. The combination of rich soil and low elevation causes the tea bushes to grow rapidly. This results in long, elegant tea leaves that turn a deep, intense black when withered. These characteristics make Ruhuna teas especially suited to the rolling process used in tea production.

Ruhuna’s tea factories produce a wide variety of styles and grades, catering to diverse market demands. These include high-value “tips,” whole-leaf and semi-whole-leaf teas, and more economical types like “fannings” and CTC (crush, tear, curl) varieties. The versatility, strength, and signature character of Ruhuna teas continue to make them highly valued across global markets, especially in regions with a preference for robust, full-flavoured brews.

13/03/2026

MAKING THE PERFECT CUP OF TEA

For Black Tea;

Boil the water.
Place the water in a tea kettle and heat it just to a boiling point or between 100° and 212°F.
Pre-warm the teapot or cup (optional). Pour a small amount of boiling water into the pot or cup. When the pot or cup is warm, pour out the water.
Measure the tea leaves. Using a scale, measure 2 to 3 grams of tea leaves. Alternatively, measure 1 rounded teaspoon of tea leaves. Which will be perfect for 8-10 oz tea cup.
Place the leaves in the teapot or cup. Either directly or in an infuser.
Pour the hot water over the tea leaves.
Cover the teapot or cup. Place the lid on the teapot or, if using a cup, cover it with a lid or a small saucer.
Keep it cozy (optional). Cover the teapot or cup with a tea cozy or a thick towel to retain heat.
Steep the tea. Set a timer for 3 to 5 minutes. You may wish to taste the tea at 3 minutes and then every minute until it is to your liking strength.
Stop the infusion. As soon as the tea is ready, remove the leaves by lifting out the infuser or pouring the tea through a strainer.
Add milk, lemon, or sweetener (optional). If using milk, heat it gradually by adding the milk to the cup first, then pouring in the tea. Avoid combining milk and lemon, or the milk may curdle.

For Green or White Tea;

Boil Water to 100°C. Let it cool a bit (85-93˚C).
1 teaspoon loose leaf tea or add tea bag’s to a pot or a cup. ...
Pour the boiled water over the tea leaves.
Strain the tea or remove the tea bag’s at the end of the specified brewing period between 2-3 minutes.
Now you are ready to serve the perfect cup of tea.
“White tea is rare, exquisite and entirely handmade. A sip of this tea must let you experience that unique and elusive character of white tea”

For Tea Infusions
Please use the same method as green tea. Do not use milk as it will distort the tea flavor. “Brew as natural”

12/03/2026

“Sabaragamuwa: Sri Lanka’s Legendary Land of Gems and Tea” Sabaragamuwa, a province in Sri Lanka, is most famously associated with gems. Known for its precious stones like sapphires, rubies, moonstones, cat’s-eyes, and star sapphires, it has earned a reputation as a legendary “land of gems.” The gem mines in the area, especially around Ratnapura—the provincial capital—have been in operation for over two thousand years. Some scholars even link Sabaragamuwa to the gem-rich land described in the Sixth Voyage of Sindbad the Sailor from Arabian Nights. Long before European colonization, Moorish gem traders were frequent visitors to the region. Today, Ratnapura still hosts a vibrant Muslim community, many of whom are deeply involved in the gem trade.

While gems are Sabaragamuwa’s most iconic product, the region is also Sri Lanka’s largest tea-growing district. Its importance in the tea industry has increased significantly due to growing demand from the Middle East and former Soviet countries. Like the Ruhuna district, Sabaragamuwa’s teas are mainly low-grown, with estates ranging in elevation from sea level to approximately 800 meters (2,500 feet). The higher plantations, located near the Sinharaja and Peak Wilderness nature reserves, benefit from unique microclimates formed by surrounding rainforests and cloud forests. These estates, some receiving the highest rainfall among tea-growing regions, produce teas with a distinct character influenced by elevation and climate.

The terrain of Sabaragamuwa is diverse and scenic. It consists of rolling hills, deep valleys, and waterways fed by the southwest monsoon. The environment varies from hot and humid lowlands to cool, misty forest-covered areas. Despite being densely populated, the province remains lush and full of natural beauty. Its climate resembles that of a tropical rainforest—ideal for both agriculture and ecological diversity.

Among its many attractions, Adam’s Peak (also known as Sri Pada) stands out. This striking, conical mountain rises to 2,200 meters (7,000 feet) and features a carved footprint at its summit, venerated by Buddhists, Hindus, and Muslims alike. The origins of the footprint are ancient and shrouded in legend. Adam’s Peak has served as a spiritual pilgrimage site for generations, despite the difficulty of the climb, which was once considered dangerous. Beyond Adam’s Peak, the region is rich in history and mythology. Archaeological evidence near Ratnapura points to human settlement in the area over 34,000 years ago.

19/02/2026

The Purest Expression of Sri Lanka: Ceylon White Tea
Ceylon white tea, often referred to as "Silver Tips," is the most prized and rarest variety of tea emerging from the lush, misty highlands of Sri Lanka. While the country is famous for its bold, full-bodied black teas, its white tea occupies an entirely different echelon of luxury. This artisanal tea is not made from mature leaves, but exclusively from the unopened buds of the Camellia sinensis plant. These buds are hand-picked with extreme care, typically at dawn before the sun has a chance to dissipate the delicate morning dew. Because the buds are so fragile, they are handled with silken gloves or placed in specialized pouches to prevent any bruising, which would trigger oxidation and spoil the tea’s pristine character.
The processing of Ceylon white tea is a study in minimalism and patience. Unlike black tea, which is rolled and fermented, or green tea, which is steamed or pan-fired, white tea undergoes no mechanical processing. The buds are simply spread out on trays to wither and dry naturally under filtered sunlight. This gentle preservation ensures that the silver-white downy hairs—the "silver tips"—remain intact on the dried needle-like buds. This lack of intervention results in a beverage that is chemically the closest to the living plant.
The Sensory Experience
When steeped, the tea yields a liquor that is nearly transparent with a pale lemon tint. Its flavor is a masterclass in subtlety:
* Top Notes: Light floral hints of orchid and wild lily.
* Body: A natural, nectar-like sweetness with undertones of honey and cucumber.
* Texture: Remarkably silky and "thick" on the tongue, despite its light color.
Wellness and Value
Because it is the least processed of all teas, it boasts the highest concentration of antioxidants, particularly catechins and polyphenols, which are known for their anti-inflammatory and skin-rejuvenating properties. Furthermore, it contains a unique balance of L-theanine and caffeine, providing a calm, focused energy rather than a jittery spike. Due to the labor-intensive nature of its harvest—where thousands of buds are required to produce just a few hundred grams—it remains a "connoisseur’s tea," representing the ultimate intersection of nature’s bounty and human precision.

18/02/2026

Uda Pussellawa: Sri Lanka’s Hidden Highland Gem of Tea Cultivation Uda Pussellawa is a small and sparsely populated tea-growing district situated on the eastern slopes of Sri Lanka’s central highlands, nestled between the Kandy and Uva districts. It is primarily dedicated to tea cultivation and is notable for its lack of major urban centers. The region includes the sub-districts of Maturata, Ragala, and Halgranoya. A portion of the area remains uncultivated, including the Hakgala Strict Natural Reserve. This nature reserve, rising to an elevation of approximately 2,000 meters (6,400 feet), is renowned for its rare flora and fauna. The area’s biodiversity includes leopards, which are occasionally seen even on tea plantations.

Due to its geographic location, Uda Pussellawa experiences climatic conditions distinct from the western tea-growing regions. It primarily receives rainfall from the northeast monsoon between November and January. This monsoon system supplies water to the eastern slopes of the central hills, contributing to the region’s consistently wet and misty weather. The Hakgala area alone receives an average of 211 days of rainfall per year. Additionally, the region benefits from the southwest monsoon between June and September. By the time these winds reach Uda Pussellawa, they are drier, having released most of their moisture on the western side of the central mountains.

One of Uda Pussellawa’s unique advantages is that it experiences two distinct “quality seasons” for tea production—one aligned with the western monsoon and another with the eastern. This is particularly true for estates in the higher elevations near the Nuwara Eliya district. Although Uda Pussellawa’s elevations range from 950 to 1,600 meters (3,000–5,000 feet)—slightly lower than Nuwara Eliya—the teas grown here still share some similarities in character.

Teas from Uda Pussellawa are often likened to those of Nuwara Eliya but tend to be darker in color when brewed. They typically exhibit a pinkish hue in the cup and are known for a slightly stronger flavor. The eastern quality season, from June to September, is considered the best time for producing high-quality tea, followed closely by the western season, which occurs during the first few months of the year. During this western period, cold and dry weather conditions enhance the flavor profile, lending a floral, rosy bouquet to teas that are already appreciated for their medium body and subtle flavor. Conversely, periods of heavy rainfall can result in a darker, more robust tea with stronger notes.

The diversity in altitude across the Uda Pussellawa district allows for a broad spectrum of tea styles and leaf grades to be produced. This variety adds to the district’s significance in Sri Lanka’s tea industry, offering unique characteristics and flavors that distinguish it from neighboring tea regions. Uda Pussellawa remains a lesser-known but vital contributor to the island’s rich tea heritage, offering both scenic natural beauty and high-quality, distinctive teas. Macha Tea

17/02/2026

✨*Sri Lanka’s Tea Cultural Landscape Moves Toward UNESCO World Heritage Recognition* ✨

Sri Lanka has officially taken the first step toward recognizing its *Tea Cultural Landscape* as a UNESCO World Heritage Site.

For more than 150 years, the Sri Lankan tea industry has shaped not only the nation’s economy but also its unique cultural and living heritage. The tea landscapes represent a blend of history, tradition, and human resilience, making them one of the most significant cultural treasures of the island.

To achieve World Heritage recognition, the Ministry of Buddhasasana, Religious & Cultural Affairs, the Central Cultural Fund, and the University of Sabaragamuwa have joined hands in preparing the nomination process.

As the first milestone, the Tea Cultural Landscape has now been included in the *UNESCO Tentative List*—a crucial step before full inscription.

At a special event, the official website dedicated to this international initiative was launched by Hon. Vidura Wickramanayaka, Minister of Buddhasasana, Religious & Cultural Affairs. The nomination dossier, prepared in collaboration with local and international experts, will soon be submitted to UNESCO.

Adding further momentum, the *First International Conference on the Tea Cultural Landscape* will be held in Nuwara Eliya from November 15th to 17th this year. The conference aims to establish a decisive framework to secure UNESCO recognition for Sri Lanka’s tea heritage.

Distinguished participants at the launch included Dr. Nilan Cooray, Director General of the Central Cultural Fund, Prof. M.S.M. Aslam, and Prof. Athula Gnanapala, Dean of the Faculty of Management, University of Sabaragamuwa, among others.

With this initiative, Sri Lanka’s iconic tea plantations—already world-renowned for their flavor and beauty—move closer to global recognition as a living heritage landscape of immense cultural and historical value.

🍃*Sri Lanka Tea: Not just a drink, but a cultural legacy.* 🍃
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