| The tea leaves plucked by the harvesters is weighed and taken over for manufacturering of black tea. Plucking is the most important task performed on the tea estate, since the quality of the final product depends on the quality of the raw meterials. | |
| The most important process in tea manufacture is fermentation. Everything done in tea manufacture is linked with fermentation.In brief it is an enzemic process which oxidizes the tea juices. Oxygen is essential and fermentation can only take place when the cells of the leaves are ruptured. The objective of fermentation is to bring about the changes necessary to make tea liquor a palatable | |
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The teas are tasted for quality and flavour.
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| Different markets buy different sized leaf types. The tea bag markets (Europe, USA) will prefer smaller sized leaf that infuses quickly and gives a strong brew. The loose tea markets will prefer larger sized leaf. Which is a real tea with a unique flavour and fragrance |
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| Factory personal Team tasting the graded and invoiced tea samples to brokers for sale at the Colombo Tea auctions. | |
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Packed Teas
Sorted/graded, packed, invoiced black tea ready for shipping to buyer after the sale at the Colombo Sri Lanka Tea auctions. | |
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Factory Elevation: 800m above sea level
Annual Production: 715000Kgs Black Tea
Catalogue: Uva Medium
General:
Since Finlays Tea Estates gain control and management of Adawatte estate in 1992, has invested a colossal amount on modern machinery, Certification, Training, and Social welfare activities which has resulted in continuous improvement in product quality and standards.
Specializes: In large leaf varieties (Grades)
The best of the world famous Adawatte Estate Uva Tea comes from the late summer production. Extreme dry winds blowing from the North-East cause the tea bushes leaves to close tightly, and lowered moisture content of close leaves increases the balance of Flavour.
The teas produced during this season are highly priced for quality. Adawatte Estate has the unique advantage of being situated at the tip of the Eastern Front enjoying the full force of the easterly winds due to the geographical advantage of being the front tea estate facing the North-East. Thus resulting in obtaining record prices for its tea
Grades
| OP |
: Orange Pekoe |
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| OP1 |
: Orange Pekoe1 |
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| BOP |
: Broken Orange Pekoe |
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| BOP1 |
: Broken Orange Pekoe1 |
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| BOP spl |
: Broken Orange Pekoe Special |
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| PEKOE |
: Pekoe |
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| FBOP |
: Flowery Broken Orange
Pekoe |
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| FBOP1 |
: Flowery Broken Orange Pekoe1 |
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| BOPF |
: Broken Orange Pekoe
Fanings |
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| DUST1 |
: Dust1 |
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| Black & Silver Tips |
: Special orders only |
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| Silver Tips (White Tea) |
: Special orders only |
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The green leaf has to be soft and rubbery prior to cutting/rolling approximately 35%-45% of its moisture has to be removed. |
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The rolling of withered tea leaves (40%-45% moisture is extracted) results in twisting the leaf and at the same time broken up. The uptured leaf cells brought in to contact with the air starts the chemical changes necessary for production of black tea. |
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The objective of firing is to check fermentation by removing moisture from the leaf. This is accomplished by a current of hot air. firing at a range of 1800F-2000F. An exhaust temperature of 1200F-1300F results in a safe limit for the moisture content of black tea in the region of 3% |
Sorting / Grading
Grading is a very important process in tea manufacture, and the way it is carried out may make all the difference for the value of a tea. The separating of tea particles into various shapes and sizes confirming to trade requirements involves many operations. |
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| The tea produced from the estates Are auctioned at the Colombo Sri Lanka weekly tea auctions. The largest tea auctions in the world. | |
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