The story begins at Warnagala, an abandoned tea estate near Adam’s Peak in Sri Lanka's Sabaragamuwa region. Originally planted during the British colonial period, the estate was left untended around 130 years ago. Over time, the tea bushes grew into enormous trees, reaching heights of approximately 12–15 metres, while the surrounding vegetation gradually reclaimed the land.
Tea maker Buddika Dissanayake recognised the potential of these unusual trees and began producing handcrafted teas from their leaves.
Harvesting is an extraordinary undertaking. Experienced pickers climb the trees using bamboo ladders to reach the tender shoots at the top. Each tree is carefully managed, and the leaves are carried out of the forest by hand. The tea is then produced in small batches, preserving the character of the unusual growing environment.
In the cup, Warnagala Wild is known for its sweet, earthy, malty character, with notes of honey, gentle spice, and a subtle smoky quality. Its depth makes it an intriguing alternative to conventional Ceylon black teas.
