Tea was first grown in Ceylon back in the early 1820s by British planters to address the growing demand for tea in their motherland and the rest of Europe. From the beginning, they divided their plantation into two parts: low-grown, and high-grown tea. However, they tended to prioritize the plantation and the production of high-grown tea as its taste got famous in the world as the finest Pure Ceylon Tea. To date, Sri Lanka has accomplished to maintain that reputation with the Ceylon Tea brand.  Experts say the taste of tea can achieve its finest quality when it’s slowly grown at a high altitude. So, planters in Ceylon back in the late 19th century had chosen the beautiful Dimbula Valley, which was located between Nuwara Eliya and Horton Plains in Talawakelle/ Lindula agro-climatic district as their primary location to plant high-grown tea. As of today, most of the plantation companies in the country own estates in the valley to produce Ceylon tea of finest quality and supply to the international markets.