Sprawled across the picturesque and serene hills of Anamallais in Tamil Nadu and Coorg & Chikmagalur in Karnataka, our estates produce some of the best South Indian teas in the country. We have 7 tea estates that cover an area of nearly 2000 hectares with an output of around 7.50 million kilograms of tea annually. We use the finest tea leaves, carefully harvested from our estates to offer some of the best Premium Orthodox and CTC teas in India.
The leaves are harvested by hand, usually ranging between just the unopened bud to the top three leaves and a bud.
The leaves are laid out to gradually lose moisture and wither for several hours to prepare them for further processing. The leaves are then very gently fluffed, rotated and monitored to ensure even exposure to the air.
Using mechanical jackets, the withered leaves are gently twisted to give them their unique long leaved appearance.
After rolling, the leaves are laid out to rest for several minutes to allow fermentation to take place. Here, the oxygen in the air interacts with the now-exposed enzymes in the leaf, turning it a reddish-brown colour and changing the chemical composition. This step is important as it has the greatest impact on the complexity of the flavour and aroma.
This is final step in the production process. The tea is "fired" or dried to quickly dry the leaves to below 3% moisture content and stop the oxidation process, following which the tea is graded.