A teamaker’s perspective on tea, from the family tea company that is decommoditing a commodity. A blog about tea, life in Sri Lanka and ethics in business.
Images of Tea
Natural. Magical. Uva 2011 Seasonal Flush.

Natural. Magical. Uva 2011 Seasonal Flush.

  There is no beverage quite like tea. Brewed from the leaves of a herb first recorded as a medicine five thousand years ago, tea has since been celebrated in the most revered manner by poets, emperors, kings, and commoners. Tea is universally known as a healthy herb though not often as one that is...

Tea & the problems of mankind

For centuries, problems of mankind have been solved over a cup of tea. Whether they were problems between nations, between businesses, even in families between husbands & wives, tea has been the soothing balm that helped their solution. The simple act of pouring a cup of tea is, in itself, an ice-breaker, providing pleasurable anticipation...

Is it CSR or just business as usual?

The June 2008 issue of ‘The Director’ Magazine of the IoD, included a well researched feature on the subject of CSR. It was to me, an informative, yet bewildering overview of the subject. Informative because it is a comprehensive and well researched feature, bewildering because in many cases, the businesses that practice this ‘corporate social...

The beauty in the leaf

Here’s where it all starts, the two tender leaves and the bud. Picking tea by  hand, as we do in Sri Lanka, ensures that we use just these two leaves and bud, not the third and fourth leaves which introduce coarse, undesirable characteristics to the tea. Antioxidants in tea are concentrated in the bud, making...

Two leaves and a bud

The art in tea starts here, with the tender shoots at the extremes of the evergreen shrub, Camellia Sinensis. Flavour and natural antioxidants are concentrated in the two leaves and bud; harvesting it is art because the men and women that pick these need to ensure they pinch off the bush only the two leaves and...

Tea in the first sense

The beauty of the leaf evolves to take on a different appeal when infused. The spectrum of colour in the dry leaf, assumes a different plane, with more compelling and different hues, textures and aroma in the infused leaf. This image of a Sencha Green Tea (steamed Japanese green tea), a real White Tea (Ceylon...

Picked by hand

The first step towards a cup of Ceylon’s finest, two leaves and a bud handpicked on Somerset Estate in Sri Lanka’s Talawakelle region. ‘Coarse plucking’ where the third and fourth leaves are picked, bring an undesirable taint to the tea. The same applies in the case of machine harvested tea; whilst tea has many parallels...

Just two leaves and a bud!

Producing the finest tea starts with the tea picker; only the young ‘two leaves and bud’ of the Camellia Sinensis should be used. In Sri Lanka, Ceylon Tea is produced in a traditional and natural process that starts with the handpicked leaf. The aspect of art that starts with picking only two leaves and a...