The Tea Collection
Sourced from Nuwara Eliya and Dimbula highlands, hand-picked and processed to preserve distinct geographic flavor notes.
Nuwara Eliya (6,200 ft)
Zeloan Special Tea
Our signature long-leaf single-estate Ceylon tea. Harvested during the dry cold season to lock in complex natural aromatics. Superb without milk.
Dimbula Region (5,000 ft)
FBOP Tea (Flowery Broken Orange Pekoe)
A premium black tea grade containing soft, young leaf buds (tips). Offers a smooth, mellow character with a clean refined finish.
Uva Highlands (4,500 ft)
BOPF Tea (Broken Orange Pekoe Fannings)
The classic Ceylon export standard. High-grown fannings that release color quickly, producing a brisk, full-bodied morning cup suitable for milk.
Kandy District (2,500 ft)
CTC Tea (Crush, Tear, Curl)
Processed through modern CTC rollers, creating small granules that brew an exceptionally rich, dark, and strong cup. Ideal for chai formulations.
Uda Pussellawa (5,500 ft)
Ceylon Green Tea
Steamed green tea leaves from the misty eastern slopes. Retains a fresh taste and high concentration of catechins without any bitterness.
Highland Tea & Central Spice Estate
Masala Chai Tea
A traditional spiced blend of CTC black tea, Ceylon cardamom pods, cloves, dried ginger, and true cinnamon bark shards. Intensely satisfying.
Uva Black Tea & Matale Green Cardamom
Cardamom Mix Tea
A high-end infusion matching selected Broken Orange Pekoe leaves with freshly crushed green cardamom seeds. Highly aromatic.
Dimbula Black Tea & Southern Cinnamon
Cinnamon Mix Tea
Warm true Ceylon Cinnamon bark shavings blended with medium-grown black tea. Creates a naturally sweet cup packed with antioxidants.