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The Perfect Terroir


Surrounded by mountains shrouded in mist and emerald landscapes, Bogawantalawa Tea Estates is a name synonymous with the rich traditions of Ceylon Tea. Nestled in the enchanting Golden Valley of Ceylon, our estates are known for producing the finest all-round climate positive teas which have become a trusted choice the world over.

Our estates thrive in ideal microclimatic conditions, with the perfect balance of elevation, climate, and soil. These factors work in harmony to create the unique and distinctive flavor profiles that set our teas apart.

Come and discover the secrets behind the making of the finest Ceylon Tea, with its own distinctive flavours and evocative aromas.











Our Very Own Plantations 

FetteressoLoinornBridwellCampionNorwoodBogawantalawaOsbornKotiyagallaBogawanaLethentyWanarajahTienstin

Fetteresso

5,387 Feet

Fetteresso Estate, nestled at one of the highest elevations in Sri Lanka’s Golden Valley, produces tea of remarkable purity and finesse. The cool mountain mists, crisp air, and slow-growing bushes contribute to a leaf with extraordinary depth. Teas from Fetteresso yield a rich, amber liquor with a smooth texture and refined mouthfeel. A gentle balance of floral and malty notes lingers, making each cup a luxurious, high-grown experience.


An exceptional high-grown tea with a rich, memorable flavour and a smooth, velvety finish crafted for connoisseurs.


Loinorn

 5,299 Feet

Loinorn Estate, situated in the Golden Valley of Ceylon tea, is situated in the midst of mountain forests and the Grasslands of Horton Plains. The unique 'Field 17' of this plantation, blessed by easterly winds and the southwest monsoon, produces delicate, golden amber teas with unique floral notes.​


Liquoring Tea with unique brightness and that splendid Western and Uva character.



Bridwell

4,300 feet

Bridwell Teas, located in the Golden Valley of Ceylon, is renowned for its handpicked, cherry red, full-bodied liquor, and robust taste. Located at an elevation of 4300 feet, its perfect for single estate English Breakfast Tea.

Campion

4,774 feet

Perched amidst rolling hills, Campion Estate thrives under ideal mid-elevation conditions. Here, teas are nurtured by steady rainfall, yielding bright, brisk leaves with exceptional clarity. The cup offers a scintillating liquor with a lively golden hue, fruity top notes, and a delicately aromatic finish. Campion’s teas are known for their vivacious character. Memorable, uplifting, and perfect for an elegant afternoon indulgence.


A bright, scintillating liquor with a fruity aroma and lingering floral notes—this tea leaves a truly unforgettable impression.


Norwood

4,708 feet

Norwood Estate produces fine quality tea with its own N2 cultivar. The organic fields are nurtured using bio-dynamic farming methods, ensuring no pollution. Norwood Green Tea is handpicked, resulting in a mellow liquor with nutty and herbal notes and its Black Tea is a signature cup with a golden hue and revitalizing aroma.


A Tea that is bright reddish with a golden hue and rich flavour from our flagship estate.


Bogawantalawa

4,642 feet

Bogawantalawa Estate, the crown jewel of the Golden Valley, exemplifies the harmony between nature and craftsmanship. Cultivated at optimal elevations, the teas from this heritage estate are known for their brightness and rich golden liquor. Each cup captures the essence of the valley: smooth, aromatic, and beautifully balanced. With its enduring legacy, Bogawantalawa produces a quintessential highland tea, pure and unmistakably Ceylon.


From the heart of the Golden Valley, this tea is bright and brisk with a splendid aroma that captures its storied terroir.


Osborn

4,560 feet

Situated in a tranquil pocket of the central highlands, Osborne Estate is renowned for its full-bodied, deeply coloured teas. The unique soil composition and misty microclimate produce robust leaves that infuse into a rich, thick liquor. Warm and aromatic, Osborne’s teas carry notes of malt, spice, and dried fruit, making them ideal for those who enjoy a bold, flavourful cup.


A full-bodied cup with a deep, robust colour and an aromatic profile that is warm, comforting, and richly satisfying.


Kotiyagalla

4,383 feet​

Kotiyagalla, a 150-year-old tea estate in Ceylon, is known for its rich soil and micro-climatic conditions. Pioneering Scottish tea planters selected this estate for its pristine leaf quality which produced a full-bodied, reddish liquor with a coppery hue, perfect for morning refreshers with or without milk.​


A signature cup that delivers a full - bodied , richly coloured Tea with a heavenly aroma.


Bogawana

4,252 feet

Bogawana Estate lies at the cusp of high and mid-elevation tea zones, resulting in a distinctive fusion of flavour and fragrance. Its teas are known for their brightness and clarity, with a delicate liquor that reveals a nascent, floral aroma. Balanced yet expressive, Bogawana’s character shines in every infusion, offering a refined, medium-bodied tea drinking experience.


An elegant tea with sparkling brightness and a unique character in the cup, enhanced by its soft, nascent aroma.


Lethenty

4,081 feet

Lethenty Estate is home to a rare terroir that blends the strength of Western teas with the fragrance of the Uva region. Its teas are cultivated under balanced climatic conditions, producing leaves with a deep colour and pronounced flavour. A rich, fruity scent rises from each brew, complemented by body and structure that create a well-rounded, satisfying cup.


A vibrant Western-Uva hybrid with added strength and colour, balanced by a gentle fruity fragrance that uplifts the senses.


Wanarajah

3,806 feet

Wanarajah Estate, located in the lower highlands, is celebrated for its bold and full-bodied teas. The warmer conditions and fertile slopes yield leaves that produce a thick, dark liquor, bursting with intensity. Hearty, aromatic, and undeniably rich, Wanarajah teas are layered with woody and earthy undertones, making them a favourite for robust blends and traditional brews.


A bold and heady tea with a thick liquor, full-bodied texture, and an aromatic strength that resonates with every sip.


Tienstin

3,600 feet

Tiestine tea, scoured from the Bogawantalawa Estate, is unique blend of Chinese and Ceylon characteristics, Originating from a village in China, it has smaller, delicate leaves and unique amber-red liquor with smooth, earthy flavor. It can be enjoyed neat with milk or honey.



Tea Manufacturing Process

Harvesting

The green leaf is harvested on a regular basis at intervals ranging from 5 days to 8 days from each field. The plucking of the soft two leaves and the bud is generally undertaken by well trained women, because of the agility of feminine hands. The manufacture begins from the time the leaf is plucked in the field, and to ensure it retains its freshness, the leaf is sent to the factories from the fields three to four times a day

Withering

No sooner it is received at the factory, the leaf is weighed and spread on troughs. Withering, is a process, where conditioned air is circulated between the leaves, initially to remove any surface moisture and thereafter to concentrate and chemically breakdown the tea juices. It takes 10 to 14 hours for the physical and chemical changes to take place, and bring the leaf to soft and rubbery condition suitable for the next stage of manufacture.

Rolling

Is the process by which the leaf is twisted and the leaf cell walls ruptured to bring the juices to the surface of the leaf. The rolling machines have deep jacket, a pressure cap to apply pressure on the leaf, and the table itself has battens and a cone at the center to twist the leaf. There are also the more modern “Rotorvane” machines, which also give the same twisting and turning effect. This process takes about 20 to 30 minutes.

Thereafter to separate the twisted leaf from the untwisted, and to reduce the heat build up, the rolled leaf is passed over a roll breaker. This machine has meshes which separate rolled leaf. The unrolled is put back into the rollers for further rolling whilst the rolled leaf is fermented.

Fermentation 

Of the tea juices is an essential process in the manufacture of black tea. Fermentation is the oxidization of the enzymes in the juices, which bring out the flavour, strength and the colour of the liquors and infusions. Fermentations is generally carried out on glass or tiled tables.

As fermentation progresses there is a colour change of the leaf from greenish to coppery brown. The degree of fermentation is judged by the colour and aroma.

Drying

The primary objective of drying is the extraction of moisture and the arresting of fermentation. The fermented leaf contains from 45% to 50% moisture. The leaf is passed through driers, which have circuits of trays with perforation, on which are conveyed the fermented leaf.

The drying process takes about 20 to 25 minutes and the initial temperature is about 120 Degrees F(50 Degrees C) and is finished off at a temperature of 200 Degrees F (93 Degrees C) to 220 degrees F (105 Degrees C) . The moisture content of the teas when drying is completed is approximately 2% to 3% and the coppery brown fermented tea particles are now back.

Grading

The fired teas after cooling are graded / sifted according to size and shape, as the trade demands. The different grades of tea are identified nomenclature. On completion of the grading, teas are stored in airtight bins of boxes. The sifting is carried out on a series of grading and cleaning machines, which have several trays of different mesh sizes, to separate the tea particles to the various grades of tea and to remove the stalk and fibre.

Packing ​

Since the Tea leaf rapidly absorbs moisture, when sufficient quantities of teas are collected, the are either packed in plywood tea chests of multi-walled aluminum craft paper or lined pager-sacks and dispatched to the auctions or packed into tea cartons for direct export or distribution.