Assam is the largest tea producer, with each garden employing thousands of people for plucking, processing, and other tasks. Those involved in the tea trade are deeply sensitive about tea, ensuring not a single leaf is wasted. It is often said that one tea plant supports an entire family working in the gardens. Some even refer to tea as 'Kaali Maata' in reverence.

This is the most delicate part in a Tea plant; 2 leaves and a bud pack in them most flavor & aroma and are often used to process Green, White & Orthodox Teas.

Weather is critical for a Tea plant to develop its quality and flavor profile. In Assam in most Tea growing areas the days are hot and the nights cold. Thats one of the reasons why Assam tea plants develop a flavor profile like none other.

Almost all fundamental tea are made from the same plant species 'Camilia Sinensis'. Did you know that 'Camellia Sinensis Assamica' is a Tea plant variety that is native to Assam, India. Tribal people have been using the Tea Plant for medicinal and brewing purposes for time immemorial. Even before the British popularized Tea drinking in the rest of India.

The only difference between a CTC, Green, White or an Oolong Tea is in how they have been processed and the selection of leaves. There are primarily 4-5 stages in Tea processing, Plucking; Withering; Steaming/Frying (orthodox/green/white); Rolling; and Drying. No foreign element is added in the processing of fundamental Teas.