01. Tea Plucking
As the first step for the manufacturing of quality Ceylon tea, approximately 300,000 estate workers in Sri Lanka pluck millions of tea leaves by hand every day. What largely counts to maintain the best quality tea in Sri Lanka is that unlike in other countries, where the tea is plucked by machines but in Sri Lanka the tea is hand picked.
When the tea is plucked by hand, only the bud and the two leaves are plucked, which have the flavour and aroma.
- 02. Withering
When the plucking is done by machines most of the time a lot of coarse leaves and a few twigs too would be mixed, which add bulk not the flavour to the tea.
After plucking the tea is straight taken to the muster sheds to weigh in under first-rate supervision, and then the teas are brought to the factory where they are withered by means of large blowers.
In order to bring out the juice of the leaves after which it will cut and the fermentation process would be begun. A very close and good effort is needed to keep the correct temperature, humidity and specially the fermentation times need to be controlled. Failing to follow these guidelines will make the flavour disappear. The tea leaves are fired to retain the flavour after the fermentation process is complete and would be dried to bring out the qualities.
- 04. Sorting Teas
What counts best in Ceylon tea is that no artificial preservatives are added at any stage of the manufacturing process. At the final stage the teas are separated according to the colour and the particle sizes under the supervision of experienced quality controllers. Anything that is not up to the standards would be rejected regardless of the quantity and its value.
05. Tea Bage Packing
- 06. Packing
- 07. Carton Packing
- 08. Storing