Supporting our organic farmers

A lot goes into the making of our tea. In the past, it was a labour-intensive process beginning with wet tea. Green tea leaves were put into a plastic sack, then added to boiling water and pressed with a wooden block. The leaves were then placed on the floor and cooled, before being placed on a leaf rack. Finally, they were bagged and pressed by foot to thicken and seal.

A lot goes into the making of our tea. In the past, it was a labour-intensive process beginning with wet tea. Green tea leaves were put into a plastic sack, then added to boiling water and pressed with a wooden block. The leaves were then placed on the floor and cooled, before being placed on a leaf rack. Finally, they were bagged and pressed by foot to thicken and seal.

Today, thanks to technology, things are a lot simpler. Organic farmers now sell raw organic tea leaves to factories in the Myazedi and Alall Chaung villages, where the green tea leaves are steamed with modern methods. For our Paline products, this means using advanced machinery for hygienic processing. The blended green tea leaves are placed on racks and air-cooled, before being placed on rollers for an exact amount of time. The result? Perfectly rolled green tea leaves.

It used to be common for tea brokers to visit villages to buy their tea, but this all changed when the COVID-19 pandemic hit. Luckily, the organic tea community buys tea from farmers throughout the year to make sure they continue to receive a steady income in difficult times. In addition, we provide training, GMP and HAACP certification funding, new equipment and annual health and education support for our farmers. For their own personal use, they also receive rice, oil and instant tea bags.