To celebrate World Tea Day this year, we are featuring interviews with The Leafies esteemed judging panel, to provide insight into their tea habits and knowledge. James Suranga Perera is the former CEO of Ceylon Tea Brokers PLC and has spent his career with some of Colombo’s top broking firms. He has a vast knowledge of the individual estates and teas from across the island of Sri Lanka and leads The Leafies judging in this category as well as teaching the UK Tea Academy’s Ceylon Tea Masterclass.
Read on to find out more about Suranga and how he takes his tea.
Which tea gets you up in the morning?
It’s usually a strong English Breakfast, bold enough to carry a generous splash of milk. But truthfully, it’s not the tea that gets me up; I get up to drink tea. The anticipation of that first, comforting cup is what begins my day with intention and delight.
What is one of the most memorable cups of tea you’ve had?
I’ve been incredibly fortunate to experience countless memorable cups, each one a story, a signature of its terroir and maker. As a judge at The Leafies, I’ve tasted extraordinary teas: deeply layered Oolongs from China, velvety matchas, umami-rich gyokuros and delicate senchas from Japan, enchanting Oriental Beauties and stunning black teas from Taiwan, sublime first and second flush Darjeelings, and rich, caramel-toned Assams from India. I’ve also been moved by the vibrant teas from Africa and the remarkable diversity of Ceylon teas, from the brisk high-grown Nuwara Eliyas to the deep, mellow notes of Ruhuna. The list is long and ever-growing. Each tea is unique, complex, personal, and impossible to rank. They are like great works of art: each special in its own right.
What’s the most important part of the tea ritual?
The entire act of making tea — from selecting the leaf, measuring it with care, waiting patiently as it steeps, and finally sipping it with reverence — is sacred to me. Every step is an expression of respect for the leaf and the hands that brought it to life. It’s a moment of stillness and connection that honours the centuries-old heritage of tea.
Do you have a preference for your teapot? If so, why?
Yes, I prefer a glass teapot. Watching the loose leaves unfurl and dance in the water is a meditative experience. It reminds me that tea is not just for the palate, but for the eyes and the soul. The visual poetry of steeping leaves adds a layer of intimacy to the ritual.
What do you enjoy most about teaching and tasting tea?
Tasting tea has been my profession for many years, and it’s easy to forget what a privilege that is. Teaching at the UK Tea Academy, especially the Ceylon segment, constantly renews that sense of wonder. It’s humbling to realise how many people are just beginning their journey with tea — and how much we can learn from their fresh perspectives. Every question posed by a student opens a new window. I’m still very much a student of this vast, beautiful world of tea.
Do you have a favourite food pairing with tea?
I enjoy pairing teas with tangy or sweet snacks — those contrasts can be delightful. Generally, I find that lighter teas go best with delicate foods, while robust, full-bodied teas complement richer, heartier dishes. Like wine, tea pairing is an art — one that invites endless exploration.
What’s the best tea fact you can share?
While choosing high-quality tea is important, the water you use is even more critical. There’s a saying I like: Tea is King, but Water is God. You can’t have a great cup of tea without good water — it’s the invisible partner in every brew.
Where’s your favourite place to enjoy a cup of tea?
For me, nothing beats drinking tea in my garden at home — close to nature, surrounded by birdsong and fresh air. It’s where I feel most connected to the leaf and the land it comes from.
Why should someone enter The Leafies?
The Leafies is a unique global stage for the true artists of tea — the growers, makers, and innovators who pour their soul into every leaf. It shines a spotlight on craftsmanship, diversity, and excellence in tea. Entering The Leafies is not just about recognition — it’s about sharing your creation with a world that’s ready to appreciate it.
