Black Tea Exports Brand Promise
Our Brand Promise is to deliver excellence every time. By excellence we mean a high quality product that has gone through a time-tested process from the moment it is plucked until it is finally packed, where every step of the way it has been a true 'labor of love' full of commitment and hard work. Our goal is a product that goes beyond the customer's expectations; one that promises a memorable and meaningful experience. Our brand promise also means an outstanding personalized customer service personally attended to by the CEO, himself and his dedicated team of professionals. It is also about enhancing the product offerings, developing partnerships with our stakeholders and employees, conserving the environment and giving back something to the society we live in.
Over 2 million !
Cups of Pure Ceylon Tea produced by Black Tea Exports is consumed worldwide everyday
In over 50 countries worldwide, tea drinkers numbering over 2 million have found their perfect cup of tea. These figures which are growing extensively bear testimony to the superiority and popularity of our tea products. We humbly thank all our consumers for being with us and trust many more will soon be part of this exciting journey of discovering Pure Ceylon Tea, the world's finest tea!
Black Tea Exports Process
Black Tea Exports products go through to rigorous quality control procedures from Tea Garden to the factory
The tea growing regions of Sri Lanka are Nuwara Eliya, Kandy, Uva, Uda Pussellawa, Dimbulla, Sabaragamuwa and Ruhuna. The varying altitudes, climatic conditions, the acidity and moisture content of the soil have a direct impact on the flavor, taste and body of the tea. The teas are carefully hand harvested so as to pluck only the premium two leaves and bud at just the correct time, thus ensuring that the right concentrations of naturally occurring elements and enzymes are intact. Shortly after the tea is plucked it is taken to the factory for processing; an intricate procedure that involves immense dedication, and experience. Thereafter the tea is packed in air-tight containers so as to retain the freshness, aroma and taste. Since fresh tea is known to be rich in health giving antioxidants, carrying out the entire process in the shortest possible time is given top priority.
Furthermore the entire tea process is carried out by means of a stringent quality control process, in modern automated factories under the supervision of a knowledgeable team of professionals. The end result is a high quality tea that connoisseurs the world over have acclaimed as the finest.
Dinesh Dheregoda, the CEO at Black Tea Exports has an unquenchable passion for tea. He is an all round authority with a wide knowledge on the subject; he personally supervises every process from sourcing the finest Pure Ceylon teas fresh from the plantations, preparing and tasting the blends, supervising the packaging until it is loaded for shipping. He is nothing short of a perfectionist who believes that every tea leaf has a story to tell...a long and intricate journey of excellence... from plantation to cup.
Only the two tender leaves and bud is plucked. The process of gathering the leaves is done totally by hand, by hundreds of plantation workers, making it a very labor intensive process. This exercise makes certain that only the finest leaves go into the making of wholesome Pure Ceylon Tea.
Next the plucked leaves are spread out on long trays with warm air passing through the leaves for close to 18 hours. This helps to remove the moisture making the leaves soft and supple while facilitating bio-chemical alterations that gives the tea its character.
Now the leaves are ready to be rolled using rolling machines. This process breaks the leaves into pieces, thereby crushing the leaf cells. This releases the natural chemical compounds and natural fluids that promote fermentation. The rolling process is repeated a few times more so as to break the leaves into still smaller pieces.
Next the leaves are spread out on open trays in cool, airy, humid rooms so as to facilitate oxidation. This process of fermentation is the most important in the tea process as it aids in developing the aroma and flavor of the tea. This process should be carefully controlled as too long or insufficient fermentation can weaken the tea.
Next the fermentation is stopped by drying the leaves in ovens so as to stop the fermentation process. It also helps keep the moisture at a low level, thereby preventing the tea acquiring a musty taste and smell. The firing too must be controlled or the tea would get burnt up.
Now the leaves are sorted by size of leaf and categorized by tea types. This consists of leaf grades that result in higher prices in contrast to dust grades amongst others.