Uruwala Tea, introduced in 1920, is now exported to multiple countries and supports over 1000 people directly and indirectly. Our 75-acre tea plantation produces roughly 30,000 kg of tea annually, using traditional orthodox processes. From careful plucking to patient withering and expert grading, each step reflects our century-old values. Here's how your cup of Uruwala tea is crafted.
1. Growing: Camellia sinensis bushes grow fresh flushes yearly, hand-picked carefully.
2. Plucking: Skilled tea pluckers harvest two leaves and a bud for quality control.
3. Weighing: Leaves are weighed and documented before withering.
4. Withering: Moisture reduced through controlled airflow for 12–18 hours.
5. Rolling: Leaf cells are broken down to release enzymes and start aeration.
6. Fermentation: Oxidation enhances color, flavor, and aroma.
7. Drying: Fired at 99–104°C to lock in quality and flavor.
8. Grading: Teas are separated by particle size — leaf, broken, dust.
9. Tasting: Expert tasters ensure quality standards in aroma and flavor.
10. Packaging: Blends are packed in food-safe, moisture-controlled containers.
11. Teabags/CTC: For quick-brew bags, tea is processed via CTC and packed for global sale.