Well-coordinated teamwork speaks About Us
Ceylon Tea
Around the globe, tea is the most consumed beverage next to water. Ceylon Tea became world famous ever since it was introduced by the British tea farmers in the 17th century. After the British colonization of Sri Lanka, many farmers from Britain flocked to Sri Lanka to open large commercial plantations in Sri Lanka because the climate and terrain of the land were ideal for farming. First it was coffee and after coffee was wiped out by a blight, they went for Tea from seeds brought from Assam India. The first tea plantations were opened in the central hills of Sri Lanka by a Scottish planter named James Tailor in the year 1867 who was later knighted for pioneering the tea cultivation in Sri Lanka which made many tea farmers rich as Ceylon Tea was the finest in the world! Even after 150 years, Ceylon Tea is still considered the best and most unique in quality and flavor!
WHY OUR TEAS ARE UNIQUE
We developed direct open relationships with producers in India, Sri Lanka, Japan, Taiwan, and China, allowing us to monitor the process, and source the freshest teas for the company.
We facilitate the tea to be delivered to our warehouse within 21 to 28 days from the time of plucking. (The typical industry duration being 6 months.)
THIS HELPS TO ASSURE
Freshness: Sans any middleman, the teas are fresher and better in quality. To retain this freshness, the tea sachets are sealed to minimize the oxygen transmission rate (OTR). This also ensures that the aroma and flavour are retained.
Best Pick: Long standing relationships ensure favoured selection of harvest.
Consistency: Takes place due to personal supervision of produce.
Evaluation of tea purchase: To affirm the standard of the produce, the samples undergo a methodical review.
Evaluation of tea purchase: To affirm the standard of the produce, the samples undergo a methodical review.
About The Chef
I grew up in Sri Lanka, and from an early age started to get involved in our family catering business. I have studied in hotel school in Colombo and at the age of 19 moved to London to join my UK based family. I continued my studies in London, and gained NVQ level 2 and 3 from the Hackney Asian and Oriental School of Catering. I worked my way up the chef ladder by working under such celebrity chefs as Gordon Ramsey, Marcus Wareing, Mark Hix, Allan William, Lee Barnet, Lee Streeton, Andy Rose and Sujan Sarkar.
I have worked in a number of London’s top Michellin-star restaurants, in catering for City based corporates and private jet companies.
We work through every aspect at the planning
OUR MISSION
Attract consumers worldwide by supplying superior quality products at value for money,while helping the local farmers to improve their quality of life through obtaining premium prices for their produces.
