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

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After a complete inspection the tea is sent to the local auction, from where it would be shipped in many different forms of packing to all parts of the world. At the stage of exporting the Sri Lanka Tea Board will check and sample each shipment after the completion of packing to ensure that only the best tea is exported.

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.