New Planting 2015

New Planting 2015

About the production process of tea

Our tea selection is the result of the harvest of the leaves and flowers from the bottom as well as the top of the plant. The different types of the tea vary depending on the cultivation method and conditions, the variety mixing and the plant processing.

The ideal climate for the plant growth is found in high altitudes with frequent and intense rainfall. It is important that this climate is foggy to ensure the plants are protected from the sun, maintained humid and have a slow growth rate.

Some tea varieties have traditional names, others are  named after their place of origin.

The production process includes the following stages:

First step: Harvest of the fresh leaves and flowers

This is a complicated process in regards to the quality of the end product.For this reason,we pride ourselves on ensuring all our workers are suitably trained  for harvestingour crop. Always wearing gloves, they are able to select the best leaves and flowers, and to remove them properly.The method  of  removal, plant height, leave type and harvest time are of great importance for the end product quality.

After the harvest, the leaves and flowers are put into baskets for the drying process. This is performed both by natural (air) and artificial means.


Second Step: Drying

This process begins immediately after the harvest, at the same time as their oxidation. To ensure the best quality of the end product, this process is performed with specific standards and under a high level of control.

The main aim is to strain the excess humidity off the leaves and flowers up to 70%. During this procedure, the leaves  can lose up a quarter of their total weight.  The tea leaves are put into cool,ventilated,and specially adapted spaces where air, which homogeneously removes the humidity,is chaneled among the leaves and flowersof the tea.


 Natural drying can take 6 – 7 days, while  artificial drying can take 12 – 17 hours. The overall humidity of the end product is under 3%. The dry tea is now ready to be classified before  packing .

Third Step: Classification

The last stage of the production process is the classification of leaves and flowers uncording to  their size. After that, the tea is packed into large carton boxes ready for export.