Plantation

Ranfer Teas originate from the most luscious tea gardens.  The Group’s sourcing prospects to its widespread clientele occupies a unique position. In maintaining its own processing factories, Ranfer has the ability to manufacture grades of tea to meet the special requirement of its client base.  We possess the expertise in blending to match any sample given by a client and are able to incorporate any natural or nature-identical flavour.

Quality Assurance is an important focus at Ranfer.  By applying good manufacturing processes and combining these with quality systems, we have now become an ISO certified company.  Hence, we are able to assure our clients on high quality deliverables. Nurtured conscientiously, the plants benefit from the favourable conditions of their setting for a produce of fine teas.  In collecting the produce, “two leaves and a bud” are picked by deft tea pluckers.  As soon as the newly-picked leaves reach the factory, processing begins.  The fresh leaves are processed through various stages before they are despatched for distribution.

  1. Withering
The leaves are thinly spread for the withering stage. Here, the much of the tea leaf's water content is evaporated, so that the leaf       becomes pliable.

  2. Rolling
From the withering-racks the soft, green leaf passes to the rolling machinery where it is twisted and rolled to break up the leaf cells and       release the juices which give the tea its flavor. The first important chemical change starts here when the juices which remain on the leaf       are exposed to the air.

  3. Roll Breaking
From the roller the tea emerges as twisted lumps which are broken up by coarse mesh sieves or roll-breakers. The fine leaf which falls       through are taken to the fermenting rooms, while the coarse leaf is returned for further rolling.

  4. Oxidation
       The leaves undergo further chemical change through the absorption of oxygen, and turn bright copper color.  It is this process of        oxidation which distinguishes the black teas, from what are known as green teas.

  5. Drying or Firing
The purpose of this is to arrest further oxidation, and to dry the leaf evenly and thoroughly without scorching it. Careful regulation of the        temperature and of the speed at which the trays move is the main factor in successful firing.

  6. Sifting / Grading
      Here the teas are sifted and  classified as per leaf size.  Tea meant for tea bags must be very fine in texture.

  7. Packaging
      The primary objective of our packing is to ensure that the tea stays as fresh as possible.  Ranfer teas are packed in sachets,  round tea        bags, tagged packs and untagged packs.
 
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