The tea sector in Sri Lanka has always been a vital component of the economy. It is also the country’s largest employer
providing employment both directly and indirectly to over 1 million people. Tea contributes a significant amount to
Government revenue and to the gross domestic product.

Ceylon tea from Sri Lanka, acclaimed as the best Tea in the world has its inherent unique characteristic and reputation
which have evolved over the course of more than a century. The influence of the climatic conditions on its plantations
imparts the product with a variety of flavors and aromas, synonymous with quality.

Sri Lanka is the 3rd largest tea producing country in the world, it has a production share of 9% internationally and its
one of the world’s leading exporters producing close to 20% of the global demand. The total amount of land utilized
for tea cultivations has been assessed at approximately 187, 309 hectares. Sri Lanka produces tea year around and
the growing areas are mainly concentrated in central highlands and southern inlands. They are grouped according to
their elevations, with high grown ranging from 4,000 feet above sea level upwards, medium grown covering between
2,000 to 4,000 feet above sea level and low grown from sea level up to 2,000 feet above sea level.

Every morning, approximately 300,000 estate workers in Sri Lanka pluck millions of tea leaves by hand. This is the
first step in the manufacturing process of quality Ceylon Tea. Only the bud and the two youngest leaves are plucked,
because it is only these leaves that contain distinct flavor and aroma of Ceylon Tea. In many parts of the world
plucking is done by machines. The machines pluck bud, young leaves, many coarse leaves and a few twigs as well.

The coarse leaves and twigs simply add bulk and have no affect on the flavor of the tea. The freshly plucked tea
leaves are taken to muster sheds where they are weighted, and the first quality inspection is performed. Next, the
leaves are moved to the factory where they are withered using large blowers.

During the next steps in the manufacturing process the leaves are cut. Cutting brings out the juices and begins the
fermentation process. Fermentation is the most critical step in the process. The humidity, temperature and the
fermentation time must be well controlled or the flavor will be lost.

When the fermentation process is completed the leaves are fired, to dry it, lock in the flavor and improve the quality
of its shelf life. There are absolutely no preservatives added in the manufacturing process of pure Ceylon Tea.
The final step is the separation of the product according to color and particle size. At this point in the process,
stringent quality control is performed and any portion of the tea that does not meet the standard defined by the Tea
Board in Sri Lanka will be rejected. Only the highest quality tea is exported.