FROM THE VALLEY
Fairly Tea is sourced from the best tea gardens of the various tea growing regions in Sri Lanka to create a superior blend that is inspired by the island’s rich Colonial heritage
The leaves are “plucked” all year-round by the seasoned hands of female plantation workers. Seemingly simple to the untrained eye, it takes skills to discern the correct maturity at which the leaves should be picked so that the best flavour is retained. In addition, only the tender bud at 2 to 3 leaves are picked. The picking of tea leaves by hand lends to the superior quality of Fairly tea that cannot be procured through mechanical harvesting.
TEA MANUFACTURING PROCESS
Transported tea is shifted in to troughs after weighing for withering. Fresh green leaf will lose moisture slowly and some physical and chemical changes are taken place in leaf which result expected taste and aroma of made tea. Withering process will take for about 12 – 18 hours.
After the process of withering rolling is done for the green leaf which is a fully mechanized process. Leafs are rolled in rolling machines giving desired pressure and duration. Leaf is ruptured and release enzymes in rolling process and let aeration.
Aeration also known as fermentation or oxidation is a critical process in tea manufacture directly affect on the taste. The rolled leaf called dhools lay on tables for a duration of 20 minutes to 5 hours depending on some factors such as humidity, temperature etc and the variety of tea to be manufactured.
When the optimum aeration is taken place the leaf (dhools) are transferred for drying through a firing chamber at inlet air temperature of 100 – 120 c and exhaust air temperature of 65 – 75 C to prevent further chemical reactions, to remove the moisture and to get the darkness of the leaf. The output from the drier is known as black tea.
Black teas coming out of the drier are containing different sizes of particles. These particles are graded by leaf size using different mechanical sifters.
High-tech colour sorting machines are used to pick the unwanted brown stalks. Also it helps to produce uniform leaf for each tea grade.
PACKAGING AND PROCESSING