Real infusion of the tea leaves in hot water without addition of any kind of powder, water soluble or soft tea extract nor of natural colouring extracts or any chemical additive to improve solubility in cold water.

Beverage: Brewed Tea

NON-ALCOHOLIC DRINKS BASED ON BREWED TEA | FLAVOURED BEERS AND WINES | LIQUEURS | SLUSH AND ICE LOLLIES

Real infusion of the tea leaves in hot water without addition of any kind of powder, water soluble or soft tea extract nor of natural colouring extracts or any chemical additive to improve solubility in cold water.

High polyphenols content (catechins) coming exclusively from tea.


01All different tea types derive from the same plant:

  • Green tea
  • Black tea
  • White tea
  • Yellow tea
  • Oolong
  • and others

The difference is the processing (in particular the length of the fermentation phase).


02

 

Tea gardens in Sri Lanka are at different altitudes. The geographical position and the cultivation altitudes are the first critical factors for the tea quality as well as the working process.

The most valuable tea quality is the one which growths in the higher parts of the island where the plants are more exposed to an ideal climatic condition.

 


03

The leaves collection is made manually once a week by women.

Every 7 years an entirely trim process helps reinvigoration and regeneration of the tea garden.

ORANGE PEKOE, Ceylon Black Tea, is one of the best teas in the world.

A selected mixture of this tea is used to prepare our BREWED TEAS and EXTRACTS.

 


04

The processing steps in tea factory

  • Withering
  • Rolling
  • Fermentation
  • Drying
  • Sifting
  • Tasting

 


05

 

Every batch is tested in the classical hot water infusion by professional tasters to check the organoleptic standardization.

The main soluble constituents of the tea leaves are:

  • polyphenols: catechins, flavonols, flavons, theaflavins and thearubigins
  • phenolic acids: gallic acid
  • methyl-xanthines: caffeine, theobromine, theophylline

 


06

 

The  catechins content is an important parameter to define the quality of tea leaves.

Catechins give a great contribution to the taste of tea. Epigallocatechin gallate (EGCg) is considered to have the highest antioxidant and antiradical effects.

 


07

 

Our current production capacity can reach 150 tons per day.