2. Content
I Part II Part
• Introduction • Drying
• Rathnayaka Tea (Pvt) Ltd • Sorting & Grading
• Tea Plucking • Storage & Packaging
• Withering • Limitation
• Rolling • Recommendation
• Fermentation • Conclusion

3. Introduction
• History of Tea
• Growing Conditions
• Types of Tea
• Tea Growing Regions
• Benefits of Tea

4. History of Tea
• The second emperor of China, Shen Nung, discovers
tea when tea leaves blow into his cup of hot water .
• In 1824 the first tea plant was brought to Ceylon &
planted in the Royal Botanical Gardens, Peradeniya.
• The pioneer of Ceylon Tea industry James Taylor
planted the first 19 acres of tea in “Loolecondra”
Estate near to the Kandy.
• Tea Sector plays most vital role in Sri Lankan
economy.
“ Camellia Sinensis”

5. Growing Conditions
• A hot, moist Climate
• Temperature ranging from 10 – 30 degrees centigrade
• Average yearly rain fall, around 200mm
• Ground level of between 600 – 200m above sea level

6. Types of Tea
• Black Tea
• Green Tea
• White Tea
• Oolong Tea

7. Tea Growing Regions

8. Health & Benefits of Tea
• Higher antioxidant capacity than fruits & vegetables.
• Help to relax on human
• Assist in natural immune
• Response to infection
• Reduce risk of heart diseases, cancers, cholesterol
level, higher blood pressure.
• Reduce eye fatigue.

9. Rathnayaka Tea (Pvt) Ltd
• Location
Deniyaya

10. History
• In 1919 • Mr. A.A.W Muhamdiram started the Rathnayaka Tea Factory.
• 1942 • Properly organized the company management .
• 1974 • The Rathnayaka Tea Factory was over taken by the Government.
• 1979 • Rathnayaka family was able to get their company again.
• 1993 • John Keells Group of Company joined with management of
Rathnayaka Tea factory.
• 2008 • John Keells Group of Company secession from the management
of Rathnayaka Tea Factory.

11. Current Situation
• In Present Rathnayaka Tea Factory is handling by the
third generation of Rathnayaka family.
• New management had changed the factory name as
“Rathnayaka Tea Factory (Pvt) Ltd.
• They mainly produce Black Tea & export their total
production to foreign countries. Their main customer is
Russia.
• They had awarded as one of “One Star Rating Tea
Factory” due to the proper following of 5S’ concept
within the factory.

12. Product Life Cycle of Rathnayaka Tea Factory
• Now they are in Maturity Stage in their
product life Cycle.

13. Employees.
• Rathnayaka tea factory provide employment opportunity
to more than 250 workers.
• Within the company they provide good working
environment for their workers.
• The workers do their jobs every week days 7.30am to
4.30pm and also Saturday 7.30am to 12am.
• The company pay salaries & bonuses for the workers
based on their work.
• They have insurance their employees.

14. Tea Processing Cycle

15. Pluckin
g

16.  It is a process of harvesting and collecting tea leaves.
 Before the tea plucking we have to maintain foliage
& tipping.
 There are mainly 3 types of Plucking Systems,
– Scale leaf plucking
– Fish leaf plucking
– Mother leaf plucking

17. Mechanical Plucking
• Mechanical Plucking System can use when there is a scarcity of pluckers
during July to September.
Reasons Limitation
 Shortage of manual labors  Decline in leaves Quality.
 .
 Low efficiency in manual plucking.  Difficulty in using high sloppy
land.
 High labor wages.
 Difficulty to repair .
 Additional man power equipments.
 During peak flush period necessitate
mechanical .

18. Witheri
ng

19. • The primary aims of withering are, to reduce the
moisture content of the leaf and to soften it.
• the tea leaves are spread out on a large tray of wire
mesh, and hot air blowers are used to heat the leaf
and drive the moisture out.
• Withering duration is dependent on temperature and
humidity and could range from 18 to 24 hours.
• At this point, the leaf has become limp and turned
into a darker shade of green.

20. Rolling

21. • It is a process where rollers are used to rupture the
cell walls of the withered leaves for oxidation of the
polyphenols in the presence of oxygen from air.
• There are two methods used by manufacturers,
– Orthodox
– CTC

22. Fermentat
ion

23. • It is the process of oxidation of leaves.
• The mechanical aspect involves spreading out of the
leaves macerated by rolling a layer 5-8 cm thick, for 45
minutes to 3 hours, depending on the quality of the
leaves.
• In here pay more attention to humidity & Temperature.