Every day around 300,000 estate workers pluck several millions of tea leaves by hand. Only the bud and two youngest leaves are pluck. These leaves that have the flavour and aroma.

The plucked tea leaves are then brought to the MUSTER SHEDS where they are weighed and inspect for quality.The next step is to cut the leaves and bring the juice out and begins the fermentation process. During this process the humidity, temperature and fermentation time has to be well controlled or the flavour is lost.

After this process the leaf is fired, to lock the flavour, to dry it and to improve and preserve the quality. No preservatives or artificial flavouring used during this process.

Final step is to separate the BLACK TEA according to the colour and particle size. Stringent quality controlled is done.

The grading of Ceylon tea

Leaf grades are divided into - Orange pekoe (OP) - Pekoe (pek)
Broken grades are divided into - Broken orange pekoe (BOP) – Broken Pekoe (BP)
Broken pekoe souchong (BPS)

Broken orange pekoe fanning (BOPF)