• India’s Holistic Tea Sustainability Code

    Trustea was launched in 2013 by tea industry stakeholders and producers determined to elevate the quality of India’s domestic tea. Today 65% of the tea produced in India adheres to the trustea Code. This month, trustea celebrates ten years of service, improving the competitiveness of tea gardens by positively influencing the practices and scale of production, farm organization, processing, new technologies, and supply chain development. We invited Rajesh Bhuyan, Director of the trustea Sustainable Tea Foundation, to describe’s trustea’s impact and plans for the decade ahead, including a Seal on Pack label to inform consumers of brand compliance with the code.

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    Rajesh Bhuyan, trustea
    Rajesh Bhuyan, Director trustea Code, India
    Rajesh Bhuyan, Director, trustea, India

    Sustainability Assured

    By Aravinda Anantharaman

    Rajesh Bhuyan is the founding director of trustea, a sustainability code and verification system for Indian tea. The program is advised by an inclusive multi-stakeholder council that formulates and approves long-term strategies. The collaborative nature of the trustea “helps us when we go out and meet the tea community when we propagate our program because it has come out through the approval of the larger tea fraternity,” says Bhuyan.

    Aravinda Anantharaman: Can you take us through what trustea does?

    Rajesh Bhuyan: Globally, sustainability has been one of the major emerging challenges for all agro-commodity supply chains. India is the second largest tea producer in the world. So producing tea in a sustainable way is also critical from a global point of view. The trustea program was launched ten years ago, and it is unique in that it was a program that was conceived, developed, and completely launched in India itself. So it’s the “Make in India” program if you’d like to call it that. There is widespread acceptance because the industry launched it, and the acceptance levels are better. The program has elements that are specifically designed to address the Indian context for tea manufacturing. So that is another very important reason why we think that the producers and the buyers are finding value in the trustea program. Having completed ten years and come to a coverage of 65% of tea produced in India, I think that speaks volumes for the program’s progress and how the industry works with us.

    Aravinda: So trustea is not about whether it’s CTC or Orthodox. It’s also agnostic in terms of the segment, right? How does trustea view and approach the industry?

    Rajesh: So trustea is a sustainability program for tea. We cover the supply chain from the fields where the tea is picked up through manufacturing and the dispatch from the factory. So that is the ambit of the program. Everything within that falls under the trustea code. And within that – because we look at sustainability in a holistic way, we think that environment, livelihood, and safety go hand in hand. We cannot have one without the other. So the activities we deem sustainable, which we would like people to follow, cover these three pillars from, as I said, from the field up to the factory gate. So we cover all the operations, all the people, all the processes that come in this part of the supply chain.

    Sr. Manager Assurance, Anandita Ray Mukherjee
    trustea Sr. Manager (System Assurance) Anandita Ray Mukherjee, listens to women workers at our member tea garden.

    Aravinda: And where would you say you’ve seen the most challenge in the last ten years regarding the interventions you’ve needed to bring in?

    Rajesh: Indian tea is celebrating 200 years of tea in Assam, so it’s been around for a long time, which means that there must be elements of sustainability built into the DNA of the industry; otherwise, the industry would not be working for so many years. But we needed to bring a sharper focus and method into the actions and fill the gaps where more could be done to address these three pillars. So that was the transitional change, which we found a challenge, and the industry was very willing to adopt that. So the transition from the practices that we’re doing to bring them into focus, to put them into a method and to bring an element of continuous improvement into their activities, and also opening the thought process that business sustainability – all of these come together. So we need to have a very, very, focused approach, understanding that all these elements come together to create a successful business, and successful people, happy people, and a prospering environment all contribute to each other.

    Aravinda: And that’s part of what makes it complex, right, the fact that we have the small growers, bought leaf factories, and the large estates, and each comes with its own set of challenges, potential, and opportunity. How, then, can you address this sort of complexity across India? It’s vast in volume and complex in regions and terrain. How can you bring these varying factors into a single umbrella?

    Rajesh: From a larger perspective, the small tea grower community and the larger gardens complement each other. We are seeing an increasing trend where many tea gardens are processing tea from the neighboring small tea growers and their own tea. So this is a testimony to the fact that these two segments of the business are able to merge their interests for a common goal. And in a way, the challenges of sustainability are similar, but I would say it is more pronounced for the small tea growers because they have a very limited bandwidth to respond to critical challenges or very sudden adverse impacts because of their smaller area and smaller production and their financial abilities. So while we find that we have a common template for sustainability in both segments, the small tea growers need a different approach and a different hand-holding and learning atmosphere. So we have actually developed, within the trustea code, the small tea growers sustainability portion, which addresses specifically the requirements of the small tea growers. But overall, all of this contributes to the larger Indian tea industry. So I think, in spite of the differences, both of them will be able to work well when they work within the ambit of trust.

    Aravinda: And that’s probably what will be the strength of the industry, right? To be able to bring these two segments together? And if you look back at the last ten years, where would you say trustea has had the most impact?

    Rajesh: I think one of the areas where we have been able to bring in is a structure and system in operation. The other one focuses on the legal compliances which have a direct bearing on individual’s human rights, on mandated wages, on mandated benefits, because the trustea program, as I said, is being prepared in India. We have all the Indian legal requirements as a part of the compliance. When we engage with an entity, we can have a structured approach to ensure full compliance with the legal requirements, or if something is missed, that is covered. So in a way, while we benefit the workers, we can also provide a security and business continuity guarantee to the business. So, it’s ensuring we have a very structured, systematic way of looking at the compliances if there are any gaps in the compliances. Now, these compliances ensure that the business is also run without any interruption from a legal point of view and simultaneously deliver benefits to the employees. So it’s a win-win for both sides when we look at it. So I would say that’s an area where I think a systematic approach is helping all of us.

    Aravinda: One of the things with certification that always comes up is how it translates to prices. Is that also something you’ve had to address with trustea? Does it come up and or have conversations now about sustainability moved beyond that?

    Rajesh: So, if you look at the trustea program, this is because it is anchored to the law of the land. We do not have any requirements which are not what the law of the land requires. So in terms of compliance costs, per se, that’s the terminology many people use – the trustea program does not ask for compliance beyond the Indian law. And Indian laws, which are applicable to the food sector or the tea industry in particular, are what the industry is following. The other part about the benefit of being trustea is that it definitely provides access. A large segment of buyers would prefer to buy tea from sustainably-produced farms, farms that follow sustainable agriculture practices, and sustainable holistic practices. Now, being part of the trustea certification system provides them the access to that market. So in a way, it benefits businesses that they have the option of supplying to the sustainable section, and we think the most important thing is that small tea growers today, by way of the trustea-certified bought leaf factories, can offer their tea to the sustainable buyers. That’s a very important thing. Because they are covered in the trustea umbrella, small tea growers are getting access to that part of the market where they prefer sustainably produced tea. But at the same time, we would like to say that we are not part of the business side of the equation, we do not get into pricing, and our standard is anchored on sustainability and market access.

    Aravinda: And looking ahead, where do you see the need for the most intervention for the industry?

    Rajesh: I think now the time has come to look at climate-smart agriculture, look at practices which can be gradually changed so that we are able to adapt – and more than adapt, become resilient. So we have these very extreme weather events, and most of the tea planters tell me that their understanding of how the seasons operate is actually not translating into what they see on the ground. There are certain practices that our revised code – which we launched on July 11 –  that prescribes practices that help smallholder farmers, as well as tea gardens, to kind of safeguard against the severe impact of any climate change events. So, I think slowly moving our practices from what we have been doing earlier, gradually moving to climate-resilient practices, will bring long-term benefits that they will be able to find protection against the adverse impacts of these events. And these events are happening, even as we speak, everywhere across India. And we have to remember that for an industry that is 200 years old, we have to move in a very structured and gradual way, but we have to begin those practices to be able to bulletproof ourselves against these adverse climate impacts.

    Aravinda: What comes under sustainability? Now it’s climate change. But in the last ten years, as you’ve seen the sustainability journey evolve, what is your take on how it’s evolving? And how do you stay relevant and keep up with the demands of what is defined as sustainability?

    Rajesh: Ten years ago, the challenge of the impact of climate change was not as pronounced as it was today. And therefore, when the stakeholders formulated the Code, these elements were not in as sharp focus as they need to be today. And now, with the revised Code, we are focusing on two very key things which will give them the ability to manage climate change the right way. One is what we are calling regenerative agriculture, practicing regenerative agriculture, which is agriculture that is friendly to the soil and the planet. And the other one is managing energy in such a way that it reduces greenhouse gas emissions and benefits the garden overall. In fact, reducing carbon emissions has a financially beneficial spinoff that if we are able to demonstrate in a structured way, of course, there are protocols and processes, and there is actually a financial gain that can be had from the reduction of carbon emission. And there are a lot of people who will be able to help the industry to benefit from that if their processes which we are proposing through the revised code, actually can be demonstrated to have reduced their carbon emissions. So there’s, there’s, in fact, another avenue for them to get financial gains out of their climate-friendly work.

    Aravinda: So, is the vocabulary changing on what constitutes sustainability? Is that evolving with the changes that are coming up?

    Rajesh: One major change in the thought process, which the trustea code was one of the first to address, is that sustainability is not a stand-alone event. Sustainability comes in an approach where the community, the environment, the people, and the business all come together to deliver the goal. So, in isolation, it cannot be achieved; it has to be a holistic approach. More and more people and more and more businesses and supply chains are realizing that that is the fundamental connection that has to come into what is being done every day to be able to deliver so that the people who make up the supply chain, the people at the bottom of the pyramid have to be equal stakeholders in what is happening, have to benefit equally, then only the benefits of sustainability can be delivered all across the supply chain.

    Aravinda: And that comes through when you look at the trustea Council, with representation from every segment and everybody.

    Rajesh: When the trustea organization was set up, it was with much thought that a multi-stakeholder council was put in place. Because even at the inception of the program, way back in 2013, it was done through a lot of industry-wide consultation. So that spirit of multi-stakeholder input was always there in the program. When we became a registered company, we thought that the stakeholder Council had to be created with a legal role in giving input to the philosophy and the direction of the program. So that voice of the Indian tea fraternity is not lost when we go ahead. So we gave it a formal role which was a multi-stakeholder Council, and all our decisions and all our long-term strategies are formulated and approved by the Council, which helps us when we go out and meet the tea community when we propagate our program because it has come out through the approval of the larger tea fraternity.

    Aravinda: And now that 65% of the production is trustea verified, when do you think 100% can be achieved?

    Rajesh: I would say 100% is not our goal and never has been our goal. trustea is a voluntary system to standard. And as long as it meets the business philosophy of the organizations who opt for the program, we are there to help and support. So it has never been a goal and will not be a goal because we think the basic voluntary nature and the beneficiaries should find some value in what we do. And there are various types of businesses and various segments that do business in various ways. So trustea is one of the options for them to carry on their business. So, I would say we are happy that we are growing, but we have no ambition of being 100%.

    Aravinda: What can we expect to see in the near future from trustea? Is there anything in the pipeline that you’d like to share?

    Rajesh: Three very important focus areas that we will look at when we go ahead into the next ten years, so to speak. One is regenerative agriculture, and we would like to be the people who bring these practices onto the ground. trustea is building up the capability to deliver this to the industry.

    The other one is on technology. We are investing heavily in technology, we’re investing heavily in IT, to be able to bring these benefits to people like the smallholder farmers, and some of it is already now being seen.

    The third focus area is the safety of the workforce, especially the women. Now women, as we know, constitute more than 50% of the workforce in the tea garden. And there is legal protection for them through the POSH Act. But on the ground, we find that there’s a lot to be done in terms of sensitizing all the women workforce, even the management, about their duties, women about their rights, and what constitutes harassment. So that’s going to be a very important focus area. In fact, we are partnering with an organization called the Women’s Safety Accelerator Fund with the intention of getting a deeper impact on our work in the tea garden. So that’s an indication of how important this facet of women’s safety is for us because a safe and secure women’s workforce, I think, is very, very important for the industry to progress.

    Aravinda: That sounds like another busy decade ahead. How can consumers how can tea drinkers access the benefits of what trustea brings to the industry? How will you link back to the consumers?

    Rajesh: So far, the trustea certification was limited to the wholesale trade so that tea producers would be certified. And the buyers of tea in bulk would prefer sustainable products; therefore, the consumer was not part of the sustainability dialogue. But it was always the goal of trustea that we have to reach the consumer because the end beneficiary of everything we do is the consumer, who is always important to us.

    So trustea has launched a program called the Seal on Pack, which means retail packets of tea will have the trustee seat so producers who retail, packeteers who buy trustea verified tea, and then pack trustea verified tea will be able to put the trustea seal on their pack and the consumer who buys this pack will be able to understand and feel the fact that they are they’re buying a tea which promotes safety, livelihood, and environment across the supply chain.

    So there are a lot of consumers today who would like to contribute to the well-being of the supply chain company, especially the lower end and also do good for the planet. So we are also running a campaign educating the consumers about what trustea is and what it means to buy a pack of sustainable tea. And we will have this connection, and this campaign is going forward in a larger way. And we are very excited to give the end consumer an opportunity to have a say in and understand what trustea is all about.

    And I think globally, there is a very clear trend of increasing demand for sustainably produced products by consumers. And this trend I’m sure will also be in India. And those people who sell products with the trustea seal and therefore encourage the trustea program to deliver on its goals, I’m sure, will find it connects with the right consumer.

    Aravinda: When will the seal on the pack be seen in the markets, in the packets?

    Rajesh: Certain retailers have already started putting the seal on the pack. More and more such packs will be available on the shelf. And trustea has this process by which there are rules and regulations which have to be followed for a retailer to be able to claim to be trusted verified. And organizations that meet these and work with us, and we have this two-way commitment, are the ones who put that seal on the back. More and more will be there. We are seeing some on the shelf. And I expect in the coming years; consumers will have more choices.

    Aravinda: I think it’s something for people to look for when they shop.

  • Built on Beneficence

    Romesh Walpola, Chief Executive Officer of Tea Smallholder Factories, Ltd. (TSFL) in Sri Lanka, explains how the Colombo-based firm taps the output of one to 10-acre farms to produce approximately three million kilos of tea annually. Investing in smallholder training, wellness, and educational programs, including internships for second-generation farmers, earns the loyalty of thousands of small tea growers and top dollar for teas sold at auction. 

    • Caption: One way that Tea Smallholders Factories, a division of John Keells Group, invests in smallholders is by hosting events, including free health checkups pictured above, at which healthcare providers prescribe medicine to 1,021 factory employees and nearby community members supporting the Neluwa Tea Factory.
    Romesh Walpola, CEO, Tea Smallholder Factories

    Tea Smallholder Factories Earn Loyalty that Maintains Competitive Quality Teas

    By Dan Bolton

    In aggregate, farms of 10 acres or less contribute 77% of Sri Lanka’s total tea crop, according to Plantations Minister Ramesh Pathirana. That percentage has increased over time. Bought leaf factories purchase an estimated 70% of the tea grown by smallholders.

    Large estates own 56% of the 202,985 hectares under tea, according to the Sri Lanka Tea Board’s annual report, but contribute only a quarter of the 250 to 300 million kilos of tea processed annually. Sri Lankan smallholders cultivate about 44% of the land under tea, selling to large estates and bought-leaf factories. Only 18% of Sri Lanka’s factories process tea exclusively grown on their estate.

    All sectors compete at the weekly Colombo Tea Auction, under the aegis of the Ceylon Chamber of Commerce. Around 6.5 million kilos of tea are sold weekly at this global marketplace where quality is rewarded with the world’s highest average auction prices for black tea.

    Tea Smallholders Factories, Ltd. is an example of a successful public-private partnership, explains CEO Romesh Walpola. The company, which employs 411 workers, processes green leaf procured from 8,698 tea smallholders and green leaf collectors. In the fiscal year ending March 31, 2023, TSFL reported an 85% increase in revenue totaling LKRs. 3.74 billion compared to 2021-22 and a profit before taxes of Rs. 440 million (growth of 1,845% YOY with a dividend per share of Rs. 6.67). TSFL accomplished these strong results during a year in which Sri Lanka’s total gross domestic product (GDP) contracted by 7.8%.

    Tea Smallholder Factories Output

    Neluwa Tea Factory: annual production 883,000 kgs | 1,413 suppliers
    Halwitigala Tea Factory: annual production 888,000 kgs | 956 suppliers
    Hingalgoda Tea Factory: annual production 1,075,000 kgs. | 892 suppliers
    Kurupanawa Tea Factory: annual production 888,000 kgs | 925 suppliers
    New Panawenna Tea Factory: annual production 1,115,000 kgs | 1,473 suppliers
    Broadlands Tea Factory: annual production 952,000 kgs. | 3,100 suppliers
    Link to 2022 Annual Report | 2023 Annual Report

    Dan Bolton: Romesh, how competitive are bought-leaf factories in a premium black tea market like Sri Lanka?

    Romesh Walpola: We compete heads-up with some of the key private factories. Competition is fierce, as you would know. We are located mainly in Galle and Ratnapura and have one factory in Ginigathhena. The competition is in Galle, and Ratnapura is quite tenacious and very competitive. Most are private factories owned and operated by listed companies.

    Dan: The Sri Lanka Tea Board estimates growers earn about $6,000 (LKRs 2 million) per hectare annually. Yields average 4,000 to 5,000 kilograms per hectare. Input costs vary, and labor expenses are far lower for smallholders. Will you describe the typical smallholders that sell your factories green leaf?

    Romesh: On average, they own about an acre or less outright.

    Romesh Walpola, CEO Tea Smallholder Group
    Romesh Walpola, CEO of the Tea Smallholders Factory, a division of John Keells Group

    Dan: May I summarize the basics? Tea is grown as a cash crop mainly for export. Plantations and smallholders alike plant at a density of 5,000 to 6,000 bushes per acre. Smallholders manage a mixed use property acquiring and apply fertilizer and inputs for tea as well as home-grown food. Smallholders often involve their children and extended families in farming to lower labor expenses.

    Do the thousands of growers you work with produce tea in disciplined rounds? Or do they pluck on occasions when they’re not doing something else?

    Romesh: Yeah, they maintain between seven to 10 days of plucking rounds.

    Dan: Are they third-party certified? Organic?

    Romesh: Not really, not organic. There are a few smallholders who own organic acres as well. But very few.

    Dan: You explained that training and quality control are a big part of your contribution to their success.

    Romesh: Yes. We have our extension officers in the field on a daily basis. And they have little pocket groups that are educated on basic soil management, the type of fertilizer to apply, pruning cycles, and recommended plucking rounds, all that is needed to maintain their plots. We give that service to the smallholders, but apart from that, they do their own thing as well.

    Dan: It sounds like you are empowering these growers to become rural entrepreneurs, right? They control their fate. As growers, they maintain leaf quality. They must deliver a high percentage of fine-plucked leaves from each round.

    Romesh: That is one area that we are very particular. I mean, we don’t take just any leaf. We are very selective. We encourage them to bring a decent standard because, as you know, if you put some garbage in, you get garbage out, right, so you have to make sure your raw material is good for you to have an end product so we’re very picky in terms of you know, selecting a reasonably good standard of leaf.

    Dan: Do you incentivize quality.

    Romesh: Yes. We give them a small incentive for what we call super leaf. Let’s say the current standard of fine leaf pluck (two leaves and a bud) is at about 50 to 55% of what they pluck when you get something over 60 to 65%; then, we give them an incentive for that amount of leaf they bring.

    So that it’s, you know, encouraging them to raise the bar for themselves and get something back in turn. We teach them that the higher the tea price at the auctions, the higher the green leaf payment according to the tea board’s formula. So that’s the positive of this vicious cycle, we keep telling them.

    Dan: Have you established a minimum rate for green leaf, a price floor?

    Romesh: Most of the time, but there are instances we are not during the rush period. We look at what the competition is doing when there are lean months. And we try not to overpay because we don’t believe in, you know, just because the neighbor pays X, you go and try to match that? Because it has to make sense financially.

    Dan: It’s a business.

    Romesh: Exactly.

    Dan: And the nature of the business is that your costs fluctuate, as does the price at auction.

    Romesh: In the long run, if you go down that path of paying a rate based on what the neighbor is paying, it doesn’t make real business sense.

    What we do is add a lot of value to their livelihoods.

    • The Smallholder Tea Factories process 3 million kilos annually

    Key Performance Indicators (2023 Annual Report)

    202320222021
    Tea production in kilos2,463,0002,966,0003,631,000
    Net sale average USD | Rs./kg$4.82 | 1,554.58$2.03 | 653.67$2.06 | 664.54
    Revenue from Customers (USD)$11,614,000$6,262,000$7,278,000
    Profit after Tax (PAT) (USD)$864,000$47,500$206,400
    TSFL reported a 17.2% return on equity for the year ending March 31, 2023. Bought leaf is the single highest cost of sales, increasing by 96% YOY in line with the increase in the tea auction price. The price payable for green leaf is regulated by the Tea Board through the Tea Commissioner’s formula. TSFL purchased 12 million kilograms of green leaf during the fiscal year year while paying Rs. 2.88 billion to the green leaf suppliers. In 2021/22, TSFL incurred a cost of Rs. 1.47 billion to capture a green leaf supply of 14.5 million kilograms.

    Loyal Smallholders

    Romesh: We’ve identified that group of loyal smallholders who don’t go to any competition if they offer a few more rupees.

    I will give you some examples of what we are doing for them. Last year we completed 20 projects and initiatives to positively impact the communities surrounding our business operations.

    Just a month ago, we arranged the region’s largest health camp on our premises, so we had roughly 1,000 plus villagers and smallholders coming in to get their health checks. And that was a huge deal for them because some of them had never even had a simple blood sugar test so you could detect problems. Then this is what we do for the community.

    They are concerned about the next generation in tea, their children.

    There are scholarship programs that we are conducting for the schoolchildren in the vicinity, and for the next generation of smallholders, we offer internships to study the whole factory process and learn about manufacturing. Plus, we explain what happens after the dispatch so that they understand the sampling and laboratory testing that happens between the broker and buyer. Then we take them to a buyer and give them that full experience and exposure. And after completing that cycle, we will find them employment within the industry. They could eventually become a buyer or brokers — even own their own factories. So that’s the educational part that we’re doing.

    We do this on a regular basis training 11 interns last year. And once they finish, we give them a certificate. Young people leave our farms otherwise.

    Smallholder Profile

    Smallholder Mrs. Chandra Jayasingha, 62, farms an acre of tea on land where she and her husband also grow several cash crops, including spices, pepper, coconut, and bananas. The approximately 5,000 tea plants (Cultivar D2026) are not certified organic but are cultivated using organic practices.

    Neluwa Tea Factories Smallholder Supplier Mrs. Chandra Jayasingha
    Neluwa Tea Factories Smallholder Supplier Mrs. Chandra Jayasingha. Photo by Dan Bolton

    “The significance of social and relationship capital as a valuable
    asset for creating value will continue into the future, playing a
    crucial role in driving the sustainable growth and performance. Accordingly TSFL’s primary focus will be on sustaining our green leaf suppliers, especially small holder partners by providing value-added services to support sustainable agricultural practices and environmentally friendly approaches.”

    – TSFL 2023 Annual Report

    Dan: Sri Lanka’s tea industry, led by the tea board, plantation owners, and growers’ associations, have signaled their intent to make tea production sustainable.

    Romesh: Sustainability is something that we are also looking at. Smallholders are fully aware of, you know, its importance. Sustainable practices at the factories and by the company contribute to stickiness amongst loyal smallholders.

    So for us, it’s not about paying something a little bit more than the competition when taking leaf; it’s about actually deep diving into, you know, looking at enhancing the livelihood of the community and the smallholders.

    Smallholder Profile

    Dayananda Matarage, 67, owns the 10-acre Gulanahena Estate in Thiniyawala in the foothills of the Sinharaja Rainforest. The son of a planter, he produces 3,000 kilos of green leaves on six acres planted in TRI 2022-27 and 4042-49 cultivars. He first planted tea on 1.5 acres in 2001, expanding gradually, recently adding two acres. The main fertilizer is an organic compost, to which he adds bioliquids to enhance micronutrients. He does not use plant protection chemicals or herbicides. He hires local field workers part-time to pluck tea and harvest coconut, pepper, pineapple, sopa, rubber, papaya, and bananas, and he offers a homestay through Sinharaja Holiday Bungalows. Tea generates 75% of the farm’s revenue. A retired engineer, he makes a delicious homemade kombucha he shared with us in his kitchen with rice and coconut milk welithalapa and oil cakes.

    Neluwa Smallholder Dayananda Matarage
    Neluwa Smallholder Dayananda Matarage

    The COVID-19 pandemic and the worst economic crisis in Sri Lanka’s post-independence history resulted in an increase in poverty rates of up to 25% in 2022, a dramatic increase from 11.3% in 2019. Although one fourth of the country’s population has fallen into poverty, many do not receive monetary support from the government, largely due to the weaknesses of social welfare schemes. More than 50% of Sri Lanka’s poorest population is not covered by the government welfare programs”

    The World Bank
    • The International Labour Organization describes Sri Lanka smallholders as farming 10 acres (four hectares) or less. As defined in the Tea Control Act, Small Tea Holdings produced approximately 95% of the low-country tea, 59% of the middle-country tea, and 15% of Sri Lanka’s up-country tea in 2014.
    Dan Dines on Local Delicacy
    Dan snacks on local delicacies

    Related:
    Visit Neluwa, Sri Lanka (Wikipedia)
    John Keells Plantations Services
    John Keells Holdings

    Neluwa Medagama Tea Factory
    • Dan traveled more than 1,500 kilometers during a 10–day visit to Sri Lanka in May 2023. My travels were sponsored by the Sri Lanka Tea Board, chaired by Naraj de Mel, with accommodations at the Tea Research Institute courtesy of Dr. K.M. Mohotti. “I’m deeply grateful for the joyful days spent with Pavithri Peiris, the tea board’s Director of Promotion, Gayan Samaraweera, Market Promotion Officer, and Chathura Fernando, Market Analyst. Gayan and Chathura photographed the scenes above.

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  • World Tea Academy Celebrates First Decade

    The World Tea Academy is an online resource offering comprehensive basic and advanced training for tea professionals and enthusiasts. The program has taught classes to more than 1,250 students from 64 countries. Director Lisa Boalt Richardson joins us for a conversation about the resilience and relevance of the Academy on its 10th anniversary.

    • Caption: Lisa Boalt Richardson was named director of the World Tea Academy in 2019.
    Lisa Boalt Richardson discusses the World Tea Academy’s accomplishments and future.
    Lisa Boalt Richardson
    Lisa Boalt Richardson, Director of the World Tea Academy

    World Tea Academy is as Relevant Now as When it was Founded

    By Dan Bolton

    Educator Lisa Boalt Richardson first began teaching tea professionals the basics of cultivation and processing and how to cup tea as an instructor with the Specialty Tea Institute. She later served as an STI board member. In 2015, Donna Feldman, the founding director of the World Tea Academy, recruited Lisa as a substitute teacher for the growing online program. Lisa advanced to assistant director in 2018 and succeeded Feldman when Donna left the post in 2019. In the decade since its founding, instructors have taught 5,200 classes. The Academy has awarded nearly 400 certifications since graduating its first class of 36 students in July 2013. Six certifications are now offered, including Certified Tea Sommelier, Certified Tea Specialist, Certified Tea Professional, Certified Tea Health Expert, Certified Tea Blender, and Certified Tea Aroma Expert.

    Today the Academy teaches four basic and four advanced classes monthly (22 classes in all) and enrolls between 150 and 230 students a year.

    The cost to become a Certified Tea Specialist is $2,173, which includes six three-week basic courses. Students must also complete one advanced course. To experience tea in their homes and offices, students purchase tea and supplies, bringing the total expense to about $2,525.

    Dan Bolton: When the academy was founded a decade ago, what was the tea industry’s most pressing educational need? Who brought the spark to the fire?

    Lisa Boalt Richardson: George Jage, who founded World Tea Media, saw the need to modernize tea education. I think he was well ahead of his time. Online is everywhere now — here we are, recording an online podcast. But back then, it wasn’t that common. So, he had the vision to do this.

    He hosted Specialty Tea Institute classes at World Tea Expo and thought, “There’s all this demand. Why can’t we teach it online?” So, he chose Donna Feldman to lead the charge, but George was highly involved in the process in the early beginning.

    He helped Donna with guidelines like deciding that classes would be three weeks long. The need was to educate more people without having them travel and meet in person. They wanted to get more people educated more easily, but still with a solid tea education program.

    STI was around, but I don’t think the Academy was started to compete with the Specialty Tea Institute. I think the founders saw that people learn differently. Some people still don’t enjoy online classes. It’s just a different learning approach.

    So, if you need in-person classes, we always say World Tea Academy isn’t your thing. But if you can, I think many more people are adept at it because learning online’s just more common now. Back then, ten years ago, it wasn’t. It was a platform for educating more people and is still a highly qualified program with three weeks segments.

    World Tea Academy, Class of 2019

    Dan: George shaped the program, but Donna Feldman grabbed the reins, writing the entire curriculum. She was also a well-organized and able administrator like yourself. Will you articulate her vision as a gifted educator with a breadth of experience in the tea business?

    Lisa: I talked with Donna about this. And she said her father was an educator. She said putting together the classes just came naturally.

    She decided she would write classes ‘for what, when I started out in tea, I wanted to know.’ And I loved that because that was just so great,

    She was in tea for a long time and helped run a tea cafe with Brian Keating. And so, it was the right information to disseminate what was important to know about tea.

    I’m a very organized person. Having it succinctly put together — you take this many classes, you get this certification — it’s a very organized program. And that way, you’re not trying to sort out, ‘What do I need?’

    She’d already written the curriculum for STI, but it needed to be in a different format and taught in a different way. Our core classes, she wrote all of them, were built on basics, you know, core two is tea processing methods after making the tea, and it just evolved.

    She’s a very brilliant woman; I’m so honored that I had a chance to work with her.

    Dan: How did the academy curriculum differ from STI training?

    Lisa: I taught at STI and served on the board. I have a decent perspective of the difference. Because STI was on location, you had to jam-pack the day full. And it was all day for a class, sometimes two days. As a student, I remember, ‘Wow,’ this is overwhelming and exhausting.

    World Tea Academy is self-paced. You read the materials, watch the videos, and have a live instructor, not necessarily in the class, but always there to answer your questions, grade your assignments, and grade your test.

    People can still do their work, and they can do their classes on the weekends. And it opened up an international market, which surprised Donna and George the most.

    They thought it would be North America, the US, and Canada. It really did open it up to students in 64 countries to date.

    I think those are the main differences. It’s online, and it’s broken out into many segments. You can log on when you want to read, watch videos, and do your assignments. They have due dates, but you can do it anytime within the week to complete your assignment.

    Dan: The advanced classes teach blending and some aspects of business, such as health and enhancing aroma skills so that you can flavor tea. The advanced curriculum seems more focused on generating revenue, getting a job, and creating business opportunities.

    Lisa: The core classes are, you know, really the basics, are what we still focus on. That is important because so many people think, ‘I’m going to start a tea business, but I don’t know anything about tea,’ they get lost in the weeds. They don’t understand how to order from wholesalers. They don’t know anything.

    That changes once you start getting into the advanced classes. The blending classes are interesting. It is so popular. We’ve had 230 students take Advanced 11 (Blending-Flavoring-Scenting). It is remarkable because everybody’s like, ‘I want to have my own tea blend. I want to be a blender,’ but they don’t understand what that means. It’s not just like I’m going to whip up a recipe. There’s a lot that goes into it. It’s very much an art and a science. The Advanced 11 course was already created, that was the first blending class, and I was working on the advanced classes with Donna. Scott Svihula and Brian Keating were a part of it.

    We got very advanced people, and there are formulas and calculations in those classes that will help people figure out difficult aspects. It’s not just about weight; it’s density. You can’t just put a heavy ingredient in with a light tea, or it will all fall apart. There are things to think about that occur during shipping. There are things to think about regarding price. You know, you might have this great tea, and it tastes fabulous, but you’ve priced yourself out of the market. You learn to ask why you need to create a new tea. Is there something else already on the market? There’s a whole marketing analysis to it to look to see what already is on the market. What are you creating that’s different and special?

    And there are the advanced organoleptic classes where students really begin understanding what’s happening. There’s a lot of science in the chemistry of tea and the biology of tasting tea. What am I tasting? And how am I understanding it and understanding what’s going on in your brain and your body? While that’s happening. So that helps people develop this organoleptically. In the beginning, many students didn’t know how to cup tea, and they wanted the teacher’s version of what I cupped.

    We’re all created differently. From the beginning, we have had a stance that we do not do that. Because what I taste isn’t what you’re going to taste. And what you taste needs to be important to you. You need to have a memory bank of what you know what things taste like. We encourage it. And it’s very hard initially because people don’t pay attention to what they’re eating and drinking and what it tastes like. And so we’re telling them to pay attention, go to the farmers market, and go to different tastings. Go to olive oil tastings, and salt tastings, and Scotch tastings, and wine tastings, visit the farmer’s market, and pick up all different kinds of fruits; you don’t even have to know what they are, just taste them. And get that in your memory bank. So that when you are cupping; when you are deciding how to blend all these herbs, botanicals, teas, everything, you have a name for it. What I call it isn’t important. It’s what you name it, and then it means something to you.

    Dan: We discussed how the Academy pioneered online education for professionals previously limited to training that occurs in tea rooms. What are the most pressing educational needs facing the tea industry today?

    Lisa: Well, I don’t know if they’ve changed that much. Tea is a 5000-year-old beverage. It’s got a long history. They are creating new blends and flavors, and there are new marketing aspects and trends, but understanding the basics is important; what it is, how it’s grown, where it’s grown, what it tastes like, and how to cup. People in today’s fast-paced society don’t want to take time to learn — they want to know.

    Tea is experiential. You can study tea all you want, but having the experience of cupping teas, tasting teas, understanding flavor profiles, understanding your market, and your consumer is really important to be a professional in the business.

    It’s embarrassing for some of our students to say, my customers asked me this, and I couldn’t answer.

    We get people from large and global tea companies to take the training they send their employees through. We get people from flavor companies, and we get entrepreneurs. We get some enthusiasts who want to know about tea to be better buyers of tea and experience it at a deeper level.

    We create courses when we feel the need. And we decided that the breadth and depth of six core and 16 advanced courses are important. I don’t know what else we can add, but we will create or create new classes if it comes up.

    We want to keep the curriculum up-to-date. We regularly updated our classes, we updated assignments, and we just added in some studies.

    Dan: You mentioned a lot of interest in the health aspects of tea.

    Lisa: People aren’t critically reading tea studies. And so when we updated our advanced Tea and Health class, I thought it was important to train students to read tea studies. We ask them to consider how many participants were there. ‘Did you look at that? Is that important?’

    Another very important thing is who sponsored it. Sometimes those sponsors do so to get the outcome they want. Was it or wasn’t it an objective study? Some things to think about are why there are fewer studies on black tea. Why are there studies on green tea? So I think we added that recently in the last two years to our advanced 10 to help students read through a study. We give them two studies with contradictory findings and ask, ‘What did you think when you read through it? And how and what do you decipher from it? Why are there different outcomes?’

    I think that was a good thing to add because, you know, you’re reading all these studies all the time on tea, and it’s important to understand how to read a study.

    Tea is a niche market. Here in the US, in North America, coffee is king. But tea has its place. People are finding even if they have a coffee shop; they need to offer tea. We have coffee shop owners and staff at coffee chains taking our classes. They see there is a need to understand it. Will a coffee shop have more tea than they have coffee? No. But they can meet demand from customers who don’t like coffee or when it’s later in the day, and coffee drinkers want something different.

    There’s always a market for good quality tea education. It’s just a matter of marketing helping it grow. Our main source of students is word-of-mouth and Google searches. Enrollment has stayed consistent over the years.

    Will it be a multibillion-dollar business? No, I don’t think so. But I think enrollment will be consistent. If supported.

    Will this Program Help Secure a Job?

    As one of the pioneering heirs of the WTA success story and being rewarded with the title “Tea Professional” in its inaugural course year, I can vouch for the generous wealth of knowledge contributed through its program. In holding the highest prestige of being a certified Sommelier of the “Tea Association of Canada,” which I still and will continue to be an avid advocate, I indeed consider myself privileged at that time to enroll in the inaugural professional program of World Tea Academy and to be exposed to its intense and extensive course content, to which itself is an endorsement. The knowledge gained through the WTA program has propelled me beyond limits in executing functions and tasks of responsibilities and, to many others, in fostering initiative. Job opportunities? Over the years, some of the frequent questions I’ve encountered are, “Can this program help secure a post”?, and “Will I be hired if I only have this on my CV”? And many similar anxieties. Absolutely! The knowledge gained at different levels of course curriculum is undeniable to the industry. It means so much to give back through a variety of channels and to make yourself available, useful, and an ambassador for the product. In conclusion, it is with sincere gratitude I wish the Academy many more landmarks of continued success. 

    Ravi Pillai  Dpm. (in Plantation Mgt)
    Director, Quality & Development |
    Certified TAC Tea Sommelier® | WTA Tea ProfessionalTM
    DAVIDsTEA Montreal, Canada

    The first class of World Tea Academy graduates, 2013. Ravi Pillai, first row, far right

    Dan: As we bring the interview to a close, will you share your personal Tea Journey?

    Lisa: Well, I just love tea. I got into tea 23 years ago, and I will never stop. Every week, I grow and learn. And I encourage our students to do that, saying, Okay, so you got a certification, that’s great. But that doesn’t stop it’s an organoleptic experience. If you don’t use it, you lose it. You need to continue to grow and learn and keep up with trends.

    So, loving the beverage definitely helps.

    One of my most joyous experiences was to start off with a student in core one. And they struggled; they didn’t understand it. The words weren’t coming to them. And we worked with them, and we worked with them, then they go on and take advanced classes. And I’m like, wow, look at you.

    I mean, it just brings me so much joy to watch them evolve into this to hear them say. I never thought I could have this tasting vocabulary. I never thought I would understand it to this level.

    That is just so rewarding. It’s so rewarding. So, for me being the director of the World Tea Academy, the greatest joy is watching the students grow.

    Download World Tea Academy Classes and Certifications
    Tea For Me blogger Nicole Wilson describes her experience

    World Tea Academy Class Deadlines

    Class Registration runs June 27 through July 31. Sessions open August 7 through September 3. Students who enter the code: TWTA10 get a discounted rate.
    Click to see the full year’s schedule of classes

    There’s always a market for good quality tea education.”

    – Lisa Boalt Richardson
    • Lisa Boalt Richardson has traveled the globe extensively, researching and learning from masters about tea and specialty tea. Forming “Lisa Knows Tea” in 2000, Richardson has consulted with numerous companies and Fortune 500s – including Lipton-PepsiCo, Unilever, and Bigelow – to help them develop products and launch new tea lines. She’s also trained employees at major brands about tea knowledge and service. Overall, Richardson is a sought-out speaker, industry expert, and educator skilled in teaching professionals and the public. Richardson authored three books on tea. The most recent is Modern Tea: A Fresh Look at an Ancient Beverage  (Chronicle Books 2014). She’s also been featured in media, including The New York Times, NPR, Food & Wine, Fox News, BrandWeekNational Geographic, Discovery, HGTV Magazine, Chowhound, Women’s HealthReal Simple, Shape, and World Tea News.

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  • Badulla Tea Harvest Blessing

    Tea Biz traveled to Badulla, Sri Lanka, in early May to participate in the annual Fresh Tea Festival. Hundreds of local tea growers each carried an offering of intricately arranged tea leaves on a ceremonial plate or a small sack of processed tea. Accompanied by Geta Bera drummers and Wadiga Patuna dancers, they paraded through the city streets to the ancient Muthiyangana Raja Maha Vihara Temple courtyard, where a Buddhist monk blessed the season’s first harvest.

    • Caption: The Ven. Wachissara Hamuduruvo, a Buddhist Monk and senior lecturer in the Department of Public Administration, Faculty of Management at Uva Wellassa University, presides over the first harvest blessing at the temple in Badulla.
    The Sri Lanka Tea Board’s Regional Office in Bandarawela organizes the annual Fresh Tea Festival.
    The tea community paraded through Badulla to offer Buddha their first teas of the season. Photo by Chathura Fernando/Sri Lanka Tea Board

    Tea Planters and Pluckers Present First Harvest Offerings

    By Dan Bolton

    Badulla is an ancient city of 50,000 located in the remote central mountains of Sri Lanka. It is the capital of Uva Province, where tea is grown on steep hillsides alternately exposed to the northeast and the southwest monsoon winds. Plantations are located between 3000 and 5000 feet above sea level.  Here, Thomas Lipton cultivated the world’s most popular tea blend. The district’s distinctive, aromatic high-grown broken orange pekoe (BOP) grades have earned a top price at auctions for over 150 years.

    The city is a picturesque tourist location with guest inns, small hotels, resorts, and bungalows. The rail station is the remote terminus of the upcountry railway built by the British in 1924 to transport tea to Colombo.

    Tea is the major employer with a mix of plantations and smallholders. Once a year, the tea community gathers for the annual First Tea Festival.

    • Temple Gates
      Entering the temple gates

    On Saturday, May 6, I joined Sri Lanka Tea Board Director of Promotions Pavithri Peiris and staff members for the annual First Tea Festival Parade. The Tea Board’s Regional Office in Bandarawela organized this year’s festival.

    Parallel lines of pluckers and tea planters formed ranks at the Badulla administration building with tea offerings in hand. Masked dancers costumed in bright yellow skirts readied themselves to perform the Wadiga Patuna, along with Kandyan men wearing Ves Netuma chain vests adorned with silver ornaments. On a large flatbed truck, workers readied a silk-covered platform that supported a huge brass urn to receive offerings of finished tea. Musicians took their places, and the parade began to the beat of Geta Bera drummers.

    A Buddhist monk in bright saffron robes motioned for me to walk with him along streets lined with onlookers. He explained to the curious that I had traveled 12,000 kilometers to convey the gratitude of tea drinkers in the West.

    The parade route was less than a kilometer.

    Barefoot we approached the temple grounds guarded by four Asian elephants. The sacred site honors Siddhartha Gautama (who lived from 563 to 483 BC). Known as the Buddha, he was a prince born in what is now Nepal who traveled to Sri Lanka 2500 years ago during the eighth year after his enlightenment.

    On Station Road, near the temple entrance, a small herd of goats grazed at a roundabout near the clock tower as the drummers and dancers in bearded masks performed in the town square. Vendors sold lotus flowers to the crowd. Stands with fruit and fresh coconut lined the temple walls within sight of a brilliant white dome-shaped stupa built to preserve the Buddha’s relics.

    Muthiyangana Raja Maha Vihara
    The white-domed stupa at Muthiyangana Raja Maha Vihara Temple holds the tears of the Buddha turned into pearls and strands of his hair. Photo by Chathura Fernando/SLTB

    The sand-covered courtyard was peaceful and cool, shaded by palms and bodhi trees of massive girth. The largest tree, surrounded by a gilded enclosure, its limbs braced by ornate support brackets, was planted by an early Ceylon King, Dewanampiathissa, who converted to Buddhism during his 40-year reign from 247 to 207 BC.

    On arrival, celebrants carried the brass urn to a long marble altar and unveiled it. Planters then began tearing open small bags of tea and pouring the tea into the urn. Pluckers brought fresh leaves, forming a large pile near a statue of the Buddha. The crowd was devoted, joyous, and eager to present their teas before sitting cross-legged in the sand to join a meditation led by the monk.

    The monk’s harmonic chants calmed the crowd, who joined in. He then spoke of the harvest before blessing the tea on the altar.

    He explained to the crowd that Buddhist blessings rely on energetic cultivation, not simply prayer. Buddhists earn merit through mindfulness, meditation, chanting, and performing rituals. To be blessed requires practical actions to accumulate merits and good deeds.

    Everyone then socialized over tea with snacks and fruit near the museum on the temple grounds and were on their way back to the fields by noon.

    The altar under the ancient bodhi tree is laden with offerings.

    Harvest blessings originated centuries ago. Tea was first cultivated in Ceylon in 1867 and has since become one of the nation’s most important agricultural products. Sri Lanka is only 500 miles from the equator, so the harvests are not categorized as flushes. The harvest begins in May and peaks from June through September at this altitude. Production of high-grown tea in five provinces totaled 65 million kilos in 2021. Auction prices for these teas averaged $3.90 per kilo in May. Badulla’s rural economy is dominated by tea, making the blessing of the first harvest one of the more important observances on the calendar.

    The monk’s harmonic chants calmed the crowd, who joined in. He then spoke of the harvest before blessing the teas on the altar.”

    – Dan Bolton
    Dan and Buddhist Monk
    Dan offers a leaf and shares a laugh with the Venerable Wachissara Hamuduruvo, Senior Lecturer at Uva Wellassa University in Badulla. Photo by Chathura Fernando, Market Analyst, Sri Lanka Tea Board, Colombo.

    Related: The Pearl Temple
    Visit Badulla, Sri Lanka (Wikipedia)

    Sri Lanka Locator Map
    • Dan traveled more than 1,500 kilometers during a 10–day visit to Sri Lanka in May 2023. My travels were sponsored by the Sri Lanka Tea Board, chaired by Naraj de Mel, with accommodations at the Tea Research Institute courtesy of Dr. K.M. Mohotti. “I’m deeply grateful for the joyful days spent with Pavithri Peiris, the tea board’s Director of Promotion, Gayan Samaraweera, Market Promotion Officer, and Chathura Fernando, Market Analyst. Gayan and Chathura photographed the scenes above.

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  • A Taste of the Wild

    Tea Biz traveled to Sri Lanka in May to the foot of 7,359-foot Adam’s Peak, known locally as Sri Pada (the Budda’s Footprint), a conical sacred mountain ideally suited to tea. Forest Hill Tea founder Buddika Dissanyaka narrates a hike he is leading to a forest of 900 tea trees growing wild on an estate abandoned 140 years ago.

    • Caption: Forest Hill founder Buddika Dissanyaka at the edge of Sri Lankan tea forest.
    Forest Hill Tea Founder Buddika Dissanyaka
    Dan with Forest Hill founder Buddika Dissanyaka
    Dan with Forest Hill founder Buddika Dissanyaka

    An Abandoned Estate Transforms into a Tea Forest

    By Dan Bolton

    Millions of tea trees, first Introduced in 1867, can be found along the 268-mile length of Sri Lanka, a tropical paradise of tea estates that employ 1.5 million people today. The trees at Warnagala Tea Estate, established in 1890 by Scottish planters, today rise 40 to 50 feet into the rainforest canopy on the slopes of the sacred Sri Pada Mountain range. Pluckers climb into the trees to retrieve green leaves for tea making.

    We’ve traveled a long winding road and crossed narrow bridges over fast-moving streams to reach a forest of tea trees 2,900 feet above Sri Lanka’s shores. Joining us to talk about opportunities in specialty tea is Buddika Dissanyaka, one of many smallholders that have energized Sri Lanka’s tea sector. This new generation of rural entrepreneurs produces much of the tea grown in Sri Lanka, one of the world’s top tea-producing countries.

    Dan Bolton: The tea forest is quite remarkable, Buddika. Will you share your story with our readers?

    Buddika Dissanyaka: Thanks for coming all this way to hear from us.

    I’m a professional planter. After schooling, I joined the planting sector as a junior assistant superintendent, and I continued my career for 15-16 years to become one of the youngest superintendents in Sri Lanka.

    And then, I thought of starting something extraordinary. I have a good knowledge of tea and did a lot of research into what I might do. I figured out that there is a potential for making artisanal handcrafted teas. So here we are, speaking, just below the tea forest.

    While attending school in Kandy, I used to go down here with my friend to hike at this place. I noticed that it had very big tea trees growing in the forest. So I thought to start handcrafting artisanal wild tea for the first time in the history of Sri Lanka from this source.

    Since then, we have officially registered under the Sri Lanka tea board to start a micro tea factory. And now, we are proud to say that we are handcrafting artisanal tea and circulating it around the world. And we won some gold medals. We showcase that Sri Lanka can actually produce very good quality teas compared to the other countries that make very high-quality tea.

    Buddika identifies a 40-foot Assamica tree growing in a dense forest.


    Dan: Will you describe the pristine waterfalls and steep hillsides and explain how the dense forest that surrounds us, with its diversity of wildlife, animal life, and plant life, improves the tea?

    Buddika: This estate was originally planted by Scottish planters. They originally brought seeds from Assam, India, and Yunnan Province in China. So we have both varieties growing in the forest. One is Camelia sinensis, and the other is Camelia sinensis assamica. About 140 years back, the founders just abandoned it. The forest has reclaimed the estate over a century without human touch.

    The forest has reclaimed the estate over a century without human touch.”

    – Buddika Dissanyaka

    During our century, the tea estate developed a thick biodiversity where animals are roaming, different species are growing, and spices are growing. So it gives a different character to our wild tea. The root structures are such that the taproot has gone down and down and down where it absorbs top-quality minerals for its leaves. We focus on very high-quality leaves to craft our teas. So our tea has very different characteristics.

    Dan: So this is a tea blended by nature. The two species often don’t grow side by side, but because of the unique nature and microclimates in Sri Lanka, we can see mature teas joined together to create a bio-fauna. It’s a situation in which the teas live together in harmony.

    Buddika: Yeah, it’s actually very unique.

    Dan: We proceed two kilometers, climbing a wash that serves as a service road until we reach the edge of the tea forest.

    Buddika: Now we are in the forest.

    This is Camellia sinensis, the assamica type of tea tree. These are small tea trees. So we have a lot of big tea trees. We have plenty of assamica, but we have lesser amounts of Camellia sinensis sinensis. So, these trees are living in harmony with the forest. You can see this one is a Camellia Sinensis sinensis. We make a lot of green teas from this variety, which is a very subtle, smooth tea.

    Dan: In this area, there are wild-grown spices, right?

    We know many of the species growing in the forest are original plants. So, we know what is wild pepper, wild cardamom, wild clove, and wild cinnamon. We also saw stores offering lots of artisanal natural spice blends. So, we began sourcing our spices in a very sustainable manner. We don’t disturb the diversity in the forest. We harvest only small quantities in the proper season and return to our factory and do our blending. And that is how we preserve this nature.

    Dan: When we returned to the small two-story factory in Kuruwita, I asked Buddika to tell us more about his technique of hand-processing these teas in small batches.

    Buddika: We craft only wild forest-grown tea without damaging the environment and are becoming an example to others. We can work within the forest without destroying it. All our artisans are very skilled, and we always guide them to develop their skills, as we are so concerned about the quality. We are making a small profit in our retail business, so we would like to expand our retail business since the profit margins go to all the stakeholders including artisans, farmers, and the local community.

    Dan: Will you share details about how you market your teas overseas?

    Buddika: We can ship our teas worldwide by DHL, and EMS customers can reach us through our Facebook and INSTAGRAM.

    See: Wild Forest Grown Ceylon Tea


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