Producing the finest tea starts with the tea picker; only the young ‘two leaves and bud’ of the Camellia Sinensis should be used. In Sri Lanka, Ceylon Tea is produced in a traditional and natural process that starts with the handpicked leaf. The aspect of art that starts with picking only two leaves and a bud, not the third or fourth leaf or the stalk, permeates the entire process of making fine tea, from picking through manufacture, tasting and packing
