Devagiri Tea

1947- The Grandfather
The first tea was planted at Devagiri during the last 20 years of British rule in Sri Lanka. In 1947, the year before independence, Rosh's grandfather, Francis Nanayakkara (a native Sri Lankan) bought the estate, established a tea factory and dedicated his life to making the finest teas in the south of Sri Lanka.
1975- The ten brothers and sisters
By the time he died in 1975, Devagiri had built a reputation as one of Sri Lanka's best estates. The British had been gone from Sri Lanka for 27 years and the country was trying to find its feet as a self-governing nation. His children (Rosh's mum and her 9 siblings) took over in a volatile political and economic environment but, despite the many challenges, they continued to produce excellent teas.
2020- Business struggling = community at risk
By 2020, the siblings were still making fine teas and the estate community was in its 4th generation. But the volatile environment combined with the inequitable supply chain had become too much to bear. They were devastated by the idea of selling their father's beloved Devagiri, but they could see no alternative and began looking for a buyer. Unsurprisingly, few wanted to get into the tea business- it was considered just too difficult. The only offers made were from buyers who might use the land for other purposes; and the impact of this would have been devastating for the community of almost 100 who live and work on the estate. If this happened, they would have lost their homes.
2022- Mike and Rosh
In 2022 Mike and Rosh were on holiday in Sri Lanka and happened to visit Devagiri. They were struck by the injustice that a community who had farmed the land for four generations could be displaced almost overnight. They also saw potential to turn things around and develop a business model less vulnerable to market volatility, and less at the mercy of the traditional supply chain. So, they raised investment, left their London careers and took on the task of running Devagiri.
2023- Farm to Table
Having taken on the task of running Devagiri, Mike and Rosh were disappointed at the length of the supply chain and what this means: that so little goes back to the people who produce tea; that it is environmentally unsound; that it is impossible for a consumer to trace the provenance of their tea and the ethics of the estate it comes from. So they began speaking with hospitality brands that want to know that the food and drink they serve comes from both a good terrior and an ethical operation, with minimum carbon footprint. It's early days but, already, we are proud to call some great UK's hotel and restaurant brands our customers. The task ahead is significant but we fervently believe that farm to table tea is the right thing for our community, our customers and the planet.