Hot Tea-Cup
Bring the water to boil. And rinse the tea pot and tea cups with hot water.Keep the lid closed while allowing the tea to brew for 4-5 minutes.To get the best taste over brewing is to be avoided.
Mineral Water
We extract the raw materials i.e. water for our production process from natural springs that reside hundreds of feet beneath the surface of the earth. Another important aspect to distinguish our products is the biological purification process that uses a method known as a ‘bio-physical filtration system’ to purify our water.
Health Benefits
“Drinking three or more cups of tea a day is as good for you as drinking plenty of water, and, may even give you extra health benefits” say researchers.
Natural Bottle
Our production process from the initial point right up to the very end is performed using machines to ensure that our water and the bottles are not in contact with humans or the environment at any stage. The machines are always carefully examined before and after each filtration.
History | Produced | Process | Areas | Destination | Black Tea | Green Tea | Nourish | Conclusion
Tea Areas
sea. It produces a range of rounder teas with delicate Uva character. Grown 3,000 to 5,000 feet up on the eastern slopes of Sri Lanka's central mountains, teas from the Uva districts have quite a distinctive flavour and pungency, and are widely used in many blends. It deserves also to be enjoyed as a self drinking tea , especially during the Uva quality season from July to September each year.
Uva Sub-Districts (Malwatte/Welimada)
From this valley comes a range of teas that are at the very heart of what has come to be known as the Uva district. Their pungent character is renowned all over the world and enhances amny a specialised blend. Many of the individual plantations and factories achieve their own unique variations of flavour and lend themselves to single garden marketing opportunities.
Demodera/Hali-Ela/Badulla
Travellig through Nuwara Eliya to descend to Badulla, capital of Uva, one passes through Demodera and Hali-Ela from which areas a range of strong flavoury teas are produced.
Passara/Lunugala
The district is better known for its range of black leaf, strong liquoring teas.
Madulsima
Madulsima stands out as a dog's paw extending to about 25 miles north of Passara. When the strong winds originating from the South Western Monsoon arrive at this furthest point they are a spent force. However, they still transmit a certain degree of flavour to the tea. The result is a tea of all round taste with a hint of special character.
Ella/Namunukula
Plantations lie on slopes of the Namunukula range which includes the tallest mountain of Uva known by the same name. Tea from the district are of the medium strength, but take on a mild aromatic character during the season.
Bandarawela/Poonagala
The teas are grown at a high elevationsand the climat cooler. Winds that blow through the access passes play an important part in achieving the lighter tasting teas that are produced throughout the year.
Haputale
The edge of the central massif where on a clear dayyou can see not forever but at least to the plain and if you are lucky,
Koslanda/Haldummulla
The foothils, of the central massif where tea is grown on the lower slopes give strong liquors.
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