Ceylon Artisanal Tea

All over the world, discerning consumers are switching from mass-produced blends to artisanal products - from instant-coffee to single-origin roasts, from bland beers to micro-brews, from blended scotches to single-malts. Sri Lanka is rightly famous for producing some of the world’s best teas.
However, the majority are produced in large factories and destined for mass-produced blends. In countries like China and Japan, many teas are still made by hand in small batches, offering a greater variety of terroirs, techniques and flavours. Our aim at CATA is to bring the same variety to Ceylon teas. Since artisan teas are hand-made by farmers and sold directly to discerning customers, this ensures much higher incomes for tea farmers and workers.

Eight tea-makers came together to create the Association in 2020, and more than 10 other producers have expressed interest in becoming members. Our members produce a range of unique teas. These include black teas, green teas, white teas, forest-harvested wild teas, flavoured teas and tisanes. Each member operates in a different region, producing teas with unique terroirs and flavours - from the hills of Uva and the Knuckles, to the highlands of Dimbula and Nuwara Eliya, the slopes of Sri Pada, and the rainforests of Ruhunu.