Everyday around 300,000 estate workers pluck several million tea leaves by hand. This is the first step in the manufacture of quality Ceylon tea.

Only the bud and the two youngest leaves are plucked, for it is only these leaves that have the flavour and aroma. In other parts of the world plucking is done by machines. These machines pluck the bud, the young leaf, a lot of coarse leaf and few twigs as well. Coarse leaf and twigs just add bulk and not flavour to the tea.

The plucked tea leaf is then brought to the muster sheds where they are weighed in, and first quality inspection is made. The leaf is then moved to the factory where they are withered using large blowers.

The next step in the manufacturing process involves, cutting the leaves. This brings out the juices and begins the fermentation process. Fermentation is the critical step. The humidity, temperature and fermentation time has to be well controlled or the flavour is lost.

After fermentation is completed, the leaf is fired, to lock in the flavour, to dry it and to improve the keeping qualities. Absolutely no preservative or artificial flavorings are added in the manufacture of pure Ceylon tea.

The final step is the separation of the product according the color and the particle size. Here stringent quality control is done and anything that does not measure upto the standards is rejected.

The finished product is shipped in bulk to mainly to Europe, the Middle-east, CIS Countries Japan and and Asia Pacific and Far East and other continents.