Ayona Premium Black Tea is the epitome of excellence when it comes to black
tea. Crafted with utmost care and precision, our black tea offers a luxurious and
indulgent experience for tea lovers around the world. We take pride in sourcing the
finest tea leaves from renowned tea gardens, ensuring that each sip delivers an
exceptional flavor and aroma.
We are committed to sustainability and ethical practices, which is why we
work closely with tea growers who share our values. By partnering with responsible tea
estates, we ensure that our black tea is cultivated in harmony with nature and the
communities involved in its production. We believe that by supporting sustainable
farming practices, we can safeguard the environment and promote the well-being of tea
growers and their families.
Also
At Ayona, we are not just passionate about delivering exceptional black tea; we are
also dedicated to sharing knowledge and fostering a deeper appreciation for tea. Through our
website, blog, and educational resources, we provide insights into the history, brewing
techniques, and health benefits of black tea. We want to empower our customers to fully enjoy
the richness and complexity of this timeless beverage.
Experience the unparalleled elegance and taste of Ayona Premium Black Tea. Indulge
in a moment of pure indulgence and let the flavors transport you to a world of sensory delight.
Join us on a journey where tradition meets innovation, and passion meets perfection. Elevate
your tea-drinking experience with Ayona Premium Black Tea and savor the true essence of
exceptional tea craftsmanship.
Ayona International is a registered entity with the Sri Lankan Tea Board under
registration number TC/LC/PR/994. Ayona International is a company engaged in the tea industry
and operates within the regulations and guidelines set forth by the Sri Lankan Tea Board.
As a registered entity, Ayona International is authorized to engage in various
activities related to the tea industry. This may include tea cultivation, processing, packaging,
and exporting, among others. The company is committed to maintaining high standards of quality
and adhering to the regulations set by the Sri Lankan Tea Board to ensure the integrity and
reputation of Sri Lankan tea.
Tea is grown in numerous regions around the world, with each region often specializing in a
particular type of tea. Some of the most well-known tea-producing regions include:
China: China is the birthplace of tea and is famous for producing a wide variety of
teas, including green, black, oolong, and white teas. Some of the most famous Chinese tea
regions include Fujian, Zhejiang, and Yunnan.
India: India is known for producing a significant amount of black tea, with regions
like Assam, Darjeeling, and Nilgiri being particularly famous.
Sri Lanka: Sri Lanka, formerly known as Ceylon, is renowned for its black tea
production, especially in regions like Nuwara Eliya, Kandy, and Uva.
Japan: Japan is famous for its green teas, such as matcha, sencha, and gyokuro.
Regions like Uji and Shizuoka are known for high-quality Japanese teas.
Taiwan: Taiwan produces various oolong teas, with regions like Nantou and Alishan
being notable for their tea cultivation.
Local Growers and Plantations:
In tea-producing regions, tea is typically grown on plantations or by local growers. These
growers often have extensive knowledge and experience in tea cultivation. They carefully tend to
the tea plants to ensure a good harvest. Some plantations may be large commercial operations,
while others are small family-owned farms.
Tea Leaf Collection:
The process of collecting tea leaves varies based on the type of tea and local traditions. Here
are some common methods:
Plucking by Hand: Hand plucking is the most labor-intensive but also the most precise
method. Skilled tea pluckers carefully select the tender, young leaves and buds. This method
is often used for high-quality teas like Darjeeling or Dragonwell.
Machine Harvesting: In some larger tea plantations, machines are used to harvest tea
leaves. These machines can be efficient but may not be as selective as hand plucking,
potentially including older leaves.
Bud and Two Leaves: For high-quality teas, especially in regions like Darjeeling, the
plucking standard is often "two leaves and a bud." This means plucking the young, topmost
leaves along with the bud, as they are considered the most flavorful.
Timing of Plucking:
The timing of tea leaf collection is critical and depends on the type of tea being produced. For
example, green tea leaves are often plucked when they are young and fresh, while black tea
leaves are allowed to mature further before plucking.
Processing After Collection:
After the leaves are collected, they undergo various processing steps, including withering,
rolling, oxidation (for black tea), and drying. The specific processing steps vary based on the
type of tea being produced.
Plucking: The process begins with the careful plucking of tea leaves. The timing and
method of plucking can vary depending on the type of tea being produced.
Withering: After plucking, the tea leaves are spread out to wither. This step reduces
moisture content and makes the leaves more pliable for further processing.
Rolling or Crushing: The withered leaves may then be rolled or crushed to break down cell
walls and initiate oxidation. This step is crucial for black tea production but is less common
for green or white teas.
Oxidation: For black tea, the crushed or rolled leaves are allowed to undergo controlled
oxidation. This process develops the characteristic flavor and color of black tea. Green and
white teas are not oxidized to the same extent, preserving their green color and fresh flavor.
Drying: After oxidation (or for non-oxidized teas), the leaves are dried to stop further
enzymatic activity. This can be done using various methods, including hot air drying or pan
firing.
Sorting and Grading: The dried tea leaves are sorted and graded based on size and
quality. This step helps ensure uniformity and consistency in the final product.
Packaging: The sorted tea is packaged into various forms, including loose leaf tea, tea
bags, or other specialty packaging based on market demands.
Quality Control: Throughout the processing, quality control measures are in place to
ensure that the tea meets the desired taste, aroma, and appearance characteristics.
Storage: Proper storage is essential to maintain the freshness and quality of the tea.
Factors like temperature, humidity, and packaging play a role in preserving tea quality.
Green Tea:
Green tea is known for its fresh, grassy flavor and vibrant green color.
Special Care: Green tea leaves are withered briefly to reduce moisture content and then heat-treated (usually by pan-firing or steaming) to prevent oxidation. This process preserves the green color and fresh taste of the leaves.
Black Tea:
Black tea is known for its robust flavor and dark color.
Special Care: The tea leaves undergo full oxidation during processing, which is carefully controlled to develop the characteristic flavor and color. Withering, rolling, and fermentation are essential steps in black tea production.
Oolong Tea:
Oolong tea falls between green and black tea, offering a range of flavors and aromas.
Special Care: Oolong tea processing requires precise control over oxidation levels. The leaves are partially oxidized, withering and rolling being important steps. The oxidation level can vary, resulting in different oolong styles.
White Tea:
White tea is delicate and known for its subtle flavors and minimal processing.
Special Care: White tea is made from young tea buds or leaves. The leaves are typically minimally processed to avoid oxidation, withering naturally in the sun or indoors, then carefully dried.
Herbal and Flavored Teas:
Herbal and flavored teas can be made from various botanicals and can have diverse flavor profiles.
Special Care: The processing of herbal teas often involves drying or infusing herbs, flowers, or fruits. Flavored teas are typically blended with natural or artificial flavors to achieve specific taste profiles.
Specialty teas offer unique flavors and characteristics specific to their region or processing method.
Special Care: These teas often have highly specialized processing requirements. Darjeeling teas are known for their terroir, matcha requires shade-growing and stone grinding, and Pu-erh undergoes aging and fermentation.
In terms of the special care and attention given during tea processing, this can vary widely based on the specific type of tea and the desired flavor profile. Factors that may receive special attention include:
Plucking Standards: The timing and method of plucking can significantly impact tea quality. For example, the "two leaves and a bud" standard is often used for high-quality teas.
Withering: The duration and conditions of withering are carefully controlled to achieve the desired moisture content and flavor development.
Rolling and Shaping: The rolling or shaping of tea leaves can vary in intensity and duration, affecting the tea's appearance and flavor.
Oxidation Control: For teas that undergo oxidation, such as black and oolong teas, precise control over oxidation levels is crucial.
Drying: Proper drying is essential to halt oxidation and maintain tea quality.
Sourcing and Quality Control:Attention is given to sourcing high-quality tea leaves and conducting quality checks throughout processing.
Sustainable Sourcing: Many companies commit to sourcing their raw materials, including agricultural products like tea, in an environmentally sustainable and socially responsible manner. This can involve supporting fair trade practices, environmentally friendly farming methods, and responsible sourcing of ingredients.
Fair Trade: Companies may participate in fair trade programs, which aim to ensure fair wages and ethical working conditions for farmers and workers in developing countries. Fair trade practices promote social equity and environmental sustainability.
Environmental Sustainability: Organizations often take steps to reduce their environmental impact. This can include implementing eco-friendly packaging, reducing energy consumption, and minimizing waste through recycling and composting.
Community Engagement: Some companies actively engage with the communities where they operate or source their products. This involvement can include supporting local education, healthcare, and infrastructure development initiatives.
Ethical Labor Practices: Companies may prioritize fair wages, safe working conditions, and employee well-being. This can involve regular audits of labor practices and supply chain transparency.
Philanthropy: Organizations often engage in philanthropic activities by donating a portion of their profits to charitable causes or partnering with nonprofit organizations to address social and environmental issues.
Transparency and Accountability: Ethical organizations tend to be transparent about their practices and regularly report on their social and environmental performance. They may also hold themselves accountable by setting sustainability goals and targets.
Consumer Education: Some companies take the initiative to educate consumers about the importance of ethical and sustainable practices, helping them make informed choices.
Origin and Region:
Ceylon cinnamon is primarily cultivated in Sri Lanka (formerly known as Ceylon), and it is often referred to as "Ceylon Cinnamon" due to its origin.
The southwestern region of Sri Lanka, including areas like Galle, Matara, and Kalutara, is renowned for producing high-quality Ceylon cinnamon.
Local Farmers and Growers:
Many Ceylon cinnamon suppliers establish partnerships with local farmers and growers in Sri Lanka.
These partnerships can be essential for ensuring a consistent supply of high-quality cinnamon while supporting local communities.
Sustainable Farming Practices:
Ethical and responsible sourcing often involves promoting sustainable farming practices that are both environmentally friendly and economically viable for local farmers.
Sustainable practices may include organic farming, crop rotation, and minimal pesticide use to protect the environment and the health of workers.
Quality Control:
Ceylon cinnamon is prized for its sweet, delicate flavor and fragrant aroma. Quality control measures are essential to ensure that the cinnamon meets these flavor and aroma characteristics.
Quality control may involve rigorous testing and inspections of cinnamon batches to meet certain standards.
Fair Trade and Ethical Sourcing:
Some suppliers prioritize fair trade practices and ethical sourcing. This means that they ensure fair wages and safe working conditions for the farmers and workers involved in cinnamon cultivation.
Ethical sourcing also extends to respecting the rights and well-being of local communities.
Traceability:
Ensuring traceability is vital for confirming the authenticity and origin of Ceylon cinnamon.
Suppliers may maintain detailed records of the cinnamon's journey from the farm to the end product, allowing consumers to trace its source.
Processing and Packaging:
After sourcing, Ceylon cinnamon sticks or powder are processed and packaged.
The processing step may involve carefully drying and rolling cinnamon quills to maintain their characteristic appearance.
Regulatory Compliance:
Suppliers and producers must adhere to local and international regulations and standards for food safety, quality, and labeling.
Testing and Certification:
Many suppliers may subject their cinnamon products to third-party testing and certification to confirm their authenticity and quality.
Look for certifications such as "Organic," "Fair Trade," or other relevant labels on cinnamon products.
Market Transparency:
Suppliers who are committed to ethical sourcing often provide information about their sourcing practices on their product packaging or websites, offering transparency to consumers.
