About Us

About Us


 To be your tea of choice.


To offer the best quality tea for your enjoyment.


We strive to help you live a healthier and more prosperous life through our gift of tea

Our Company

Our Source

Our Selection Process

Our Production Process

Riston tea is known to tea lovers in over 30 countries across the world because of our exquisite collection of premium teas, as created by expert tea connoisseurs using their rich experience and only the highest quality ingredients from the best plantations in the world.

At Riston, tea is a passion. Our exquisite flavours are the result of the careful and dedicated work of professionals, who taste thousands of tea samples in search of the perfect teas.

As a policy, Riston never introduces its products to the market unless it passes our rigorous quality assurance tests to ensure you enjoy the ultimate tea experience every time. Riston’s masterpieces are manufactured in-house with production facilities based in Sri Lanka, the “Pearl of the Indian Ocean” where nature’s beauty remains abundant and unspoilt. This helps guarantee that your tea is consistently of exclusive quality, as our many accreditations prove, including ISO22000, HACCP and the Sri Lankan Lion Logo. These are just some of the factors leading to Riston winning a Gold Medal in its class by the Sri Lankan National Chamber of Exporters.

Produced in the Pearl of the Indian Ocean

Sri Lanka is an island with a remarkable combination of stunning landscapes, acres of lush tea estates, pristine beaches, and a captivating cultural heritage. Sri Lanka is located close to the north of the Equator, where the weather is constantly hot, humid and tropical. Sunny skies are the order of the day, where even in the brief monsoon season there is always a daily spell of sunshine. Rolling hills in Sri Lanka are carpeted with some of the best tea plantations in the world located in the regions of Kandy, Dimbula, Ruhuna, Uva and Nuwara Eliya. The humidity, cool temperatures and rainfall in the country provide a climate that favours the production of high quality tea all year round. Tea is grown from sea level to the central highlands with a highest elevation of 2000 meters with the teas produced in each region possessing their own individual characteristics of flavour, aroma and colour.

Kandy is the ancient capital of Sri Lanka. Famous for what are known as mid-country teas, Kandy produces tea that is full bodied and strong, which appeals to the taste buds of tea connoisseurs who appreciate a good, thick, richly coloured brew.

The areas that come under Dimbula are Hatton, Tallawakelle, Agrapatna and Maskeliya. One of the largest and most famous tea regions in Ceylon is located in the western slope of the central hills of the island and famous for its bright, pleasant taste and full aroma with discreet hints of lemon. Tea that is grown at an altitude of 1,500 meters above sea level is often considered to be the best among Ceylon teas. The cold dry air and monsoon rain during August and September makes it possible to produce a variety of teas throughout the year. The best teas are produced during the dry months of January and February.

The exceptional Ruhuna tea is sourced from the Galle, Morawaka and Deniyaya regions. The ancient port city of Galle, famous for its tea plantations, is located in the south western part of Sri Lanka and is the capital of the Southern Province. The stillness, quiet and peaceful atmosphere that characterizes this wonderful historic site is embodied in this drink and ideal for meditative contemplation. The monsoons and cool climate give the drink an amber color and taste, ranging from delicate to medium strength. The low elevation and condition of the soil produces a blackness in the leaves which imparts a distinctive taste.

Grown on the eastern slopes of Sri Lanka’s central mountains, the Uva teas have a unique flavour. While commonly used in many different blends, the teas feature different characteristics and can be enjoyed on their own. The best teas are harvested at an elevation ranging from 3,500 to 5,500 feet between June and September. The dry winds blowing towards Uva during this period gives the teas a copper-shaded infusion. The teas have a wonderful aroma with a smooth and pronounced taste.

The tea that is sourced from Nuwara Eliya is as unique as the land itself, often described as the ‘champagne’ of Ceylon teas. The refreshing climate, fragrance of cypress trees and waft of wild mint in the highland air adds to the characteristic flavour of its tea. Brewed lightly, the final result is an exquisite liquor that is smooth, bright and offers a refreshing difference with its delicate perfume.

The very first tea tasting takes place immediately after the completion of production in the plantations responsible for the primary processing of tea leaves, a task that is carried out by experts employed by the producer. This initial assessment is to ascertain the quality of the tea and whether it meets the requirement of the market place. Teas produced on the plantation can vary depending on the time of year, time of day, prevailing weather conditions and so on.

The first and all subsequent tastings of Riston Tea resemble a ritual ceremony. The tea is brewed according to the necessary rules and special porcelain teapots and tea bowls called “tasting cups” are used for this purpose. The fact that porcelain is the most suitable material for tasting is due to its porous structure, as it reveals the tea leaf’s genuine taste and aroma. Three grams of tea is added to the special pot and boiling water is poured over the leaves. The tea is then allowed to brew for five minutes, after which it is poured into tea bowls.

It should be noted that not a single professional tea taster undertakes to assess the quality of the tea leaves solely on the basis of their flavour and taste. Therefore, the tasting process (the organoleptic assessment) includes an assessment of all indicators, particularly : 1) the appearance of the dry leaf; 2) its infusion; 3) its aroma; and last but not least 4) the taste. At the end of the tasting session, a tea taster provides his conclusion on the quality of the tea. Tea tasters at Riston will carefully taste thousands of samples sent by various plantations to produce consistent quality blends throughout the year.

Before reaching the final consumer, the tea is tasted a few more times at different stages. Samples are evaluated during different stages of packing process and are subjected to stringent quality checks. Once the tea taster is satisfied that the blend meets all parameters, samples are sent to experts of the importing companies prior to shipment. A further sample is forwarded to the importing company after the consignment has sailed. Finally, the tea is tasted at the packaging factory to ensure utmost quality prior to reaching the warmth of your home.