Green Tea

Sri Lankan green tea offers a refreshing and delicate taste profile, distinctly different from the stronger black teas the island is famous for. It is minimally processed by steaming or pan-firing the leaves soon after harvest to prevent oxidation, preserving its natural green color and fresh, grassy flavor. Produced mainly in Uva, Nuwara Eliya, and Central Highlands, Ceylon green tea ranges from light and floral to brisk and slightly astringent. Known for its high antioxidant content, it is considered a health-promoting beverage that supports digestion, boosts metabolism, and contributes to overall wellness. The tea is consumed plain or infused with natural flavors such as mint, jasmine, or lemon. While not as dominant as black tea in Sri Lanka’s exports, green tea has grown in popularity across Asia, Europe, and North America, where demand for health-oriented beverages continues to rise.