Tour a working tea plantation in Sri Lanka’s Highlands, learning how Ceylon tea is produced before a private tasting overlooking the hills.<\/p>\n","protected":false},"featured_media":23418,"parent":0,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"quiz-persona":[],"class_list":["post-23483","moment","type-moment","status-publish","has-post-thumbnail","hentry"],"acf":{"featured_item":false,"hero_image":23418,"page_sections":[{"acf_fc_layout":"text_image_block","title":"","copy":"Sri Lanka's tea industry began in 1867, when Scotsman James Taylor planted the island's first tea estate at Loolecondera. The crop quickly replaced coffee across the Highlands after a fungal blight destroyed the island's coffee plantations in the 1870s, and Ceylon, the country's former name, became a globally recognized tea brand within a few decades. A private tour moves through a working estate near Nuwara Eliya, following the leaf from the tea rows through to the factory floor before a private tasting overlooking the hills.","image":23410},{"acf_fc_layout":"text_image_block","title":"What You See","copy":"Tea rows cover the hillsides in unbroken rows, climbing the slopes of Nuwara Eliya's cooler highland terrain. The estate's factory sits among the plantation itself, with waterfalls visible in the surrounding landscape and wide views opening up from several points along the property. Pickers move through the rows during the early morning and late afternoon, gathering the bud and two leaves that go into the finest grades of tea.","image":23416},{"acf_fc_layout":"text_image_block","title":"What You Experience","copy":"The tour follows the same path the leaf takes through the factory. Freshly picked leaves are spread out to wither, warmed air softening them ahead of rolling. Rollers then release the remaining moisture and expose the leaf to oxygen, generating the friction that begins to shape the tea's character. The leaves are spread out again to oxidize, developing the color and aroma that define the finished tea, darker teas are given longer to oxidize than lighter ones. Firing and drying halt the process at the right point, and the leaves are finally sorted by size into grades before a taster assesses the appearance, aroma, and color of the finished product.","image":23418},{"acf_fc_layout":"text_image_block","title":"Why Private Access Matters","copy":"A private tour moves through the factory at its own pace, without a group waiting on the next stop. The tasting takes place away from the factory shop, seated with a view over the hills rather than at a standing counter. Timing can be built around the light and the working rhythm of the estate, morning visits catching the pickers at work, later visits arriving as the light softens over the plantation for the tasting.","image":23420},{"acf_fc_layout":"text_image_block","title":"Commonly Asked Questions","copy":"