The journey from shrub to cup takes tea through five main stages.

Plucking: Plucking: This first step is as tricky as it is critical. For instance, plucking two leaves and a bud in the industries norm and additional leaves will result inferior quality.

Withering: Next, the leaves are laid out to dry or wilt, to reduce the amount of moisture.

Rolling: Then, the leaves are bruised or rolled to commence fermentation.

Fermentation: Kept under climate-controlled rooms, the leaves are left to oxidize. The amount of time given for fermentation influences the colour, taste and strength of the liquor.

Firing: This last step is used to arrest the fermentation and remove the balance moisture contained in the leaf. This results in the production of black tea as you know it.

Tea Processing in Sri Lanka