Fresh Tea Leaves are selectively handpicked by women workers.
Tea Leaves are spread out on troughs to wither, thereby reducing their moisture content.
Withered leaves are rolled to rupture cells and grain formation takes place during this process.
Enzymes are activated to enhance the intrinsic liquoring properties . Colour of the leaf changes during oxidation . Flavour & aroma also intensify during this process.
Fermented Tea is dried at controlled temperatures.
Tea is graded based on size and type - Brokens, Fannings and Dust.
Tea tasters evaluate the Cup based on appearance of dry leaf, infused leaf and liquor.
Final Tea is packed hygienically and shipped for sale.