The British first introduced tea to Ceylon in 1867 after an epidemic had all but wiped out the extensive coffee plantations which had previously covered the island. The hill country - with its warm climate, high altitude, and sloping terrain - proved to be an ideal location and, along with the other plantation crops, tea accounted for nearly 100% of Sri Lanka's exports until the recent rise of the garment industry. The grading system is so complex that, depending on the size of the leaves and when in the season they are plucked, the final product can such a name as 'Special Finest Tippy Golden Flowery Orange Pekoe'. The highest quality tea is all sold abroad, however. The locals drink a much cheaper variety.