How Is Our Tea Processed?

This is the first and most delicate step, where skilled workers carefully pluck the tender tea leaves, typically the top two leaves and a bud, ensuring the finest quality tea. This traditional method preserves the leaf’s natural flavors and characteristics.

2. Withering
After harvesting, the fresh leaves are spread out to wither, reducing their moisture content. This process softens the leaves and prepares them for the next stages. Withering allows the leaves to become pliable, unlocking their aromatic compounds.

3. Rolling
Once withered, the tea leaves are gently rolled to break their cell walls and release essential oils. This step shapes the leaves and triggers the oxidation process, allowing the leaves to develop their unique flavor profile.


4. Oxidation
In this critical stage, the leaves are left to rest and oxidize. Oxygen interacts with the leaf enzymes, darkening the leaves and deepening the flavor. This process is carefully controlled to produce different types of tea, from light and fragrant to bold and rich.

5. Drying
The oxidized leaves are then dried to halt the oxidation process and remove any remaining moisture. This step locks in the flavor and ensures the leaves are ready for storage and consumption, giving the tea its final texture and taste.


6. Packing
Finally, the processed tea leaves are sorted and packed to preserve their freshness and aroma. Royal Ceylon Tea ensures that each batch is carefully sealed to deliver a truly satisfying and moreish tea experience from farm to cup.