The document provides information about tea processing at Rathnayaka Tea (Pvt) Ltd in Sri Lanka. It discusses the history of the company and details each step of tea processing, including plucking, withering, rolling, and fermentation. The summary concludes with key facts about the company's current operations and export of black tea to Russia.

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.