Expoteas.com > About Us > Quality

Sri Lanka’s tea industry was just 16 years old when Colombo’s first tea auction was held by M/s. Sommerville & Co. in 1883.

Today, the Colombo tea auction has entered in to its second century and ranks as the world largest tea auction center with almost 200 companies competing with each other, on behalf of the principals from all round the world.

Almost 95% of the country’s tea production is marketed through the Colombo Auctions. The quantity offered each week varies from 4 Mkg to 8 Mkg. Auctions are held weekly and conducted by the Colombo Tea Traders Association under the aegis of the Chamber of Commerce.

Strict quality control at Expolanka Teas has been principally delegated to a workforce of enthusiastic, experienced and qualified personnel. With a combined experience of over 100 years, our tea tasters ensure our customers get the best of the Ceylon teas. Their task is assisted by the high-tech state-of-the-art machinery and the other latest communication systems. Every shipment goes through Consistent quality checks at pre-auction, purchasing, storing, processing and just prior to loading of each shipment.

We are ISO 22000 and GMP certified for our compliances with international standards in food manufacturing practices, while being

presented with ISO 9001 for standardized business processes, thus ensuring quality control in every facet of our business, where at the end of it all, is a pleased client or customer.

Analyzing the colour, body, thickness and the strength of the Tea cup

Chamber of Commerce building, Colombo

Analyzing the infusion

Exporters operating at the Colombo Tea auctions

Analyzing the Colour

Wider view of the exporters operating at the Colombo Tea auctions

Tea Tasting Mechanical blending, all teas which are purchased from the auctions are cleaned and blended using our state of the art blending machine ensuring we give the best of teas to our clients

Tasting one batch after another is an on going function Tea flavouring machine

Tasting Packing at our Tea Bagging unit

Leaf grading, every week our expert tea tasters grade (visual analysis) almost 10,000 lots of tea

close up of the visual grading


Tea Tasting

Tea tasting, much like wine tasting, uses similar steps – visual, smell, taste and touch. You can tell a lot about a tea by examining the dry leaves. Gently press some dry leaves in your hand – most new teas are a little springier and less likely to crumble than older teas. Look for fibers, dust or stalks and note the leaf size.

Measure a level teaspoon of each sample into the cup. Use white or clear cups to view the truest color. Begin your analysis of the infused leaves as the cups are filled. Smaller flat leaves will show more body than larger twisted leaves, which take longer to steep. Steep the teas for a fixed time – generally three to five minutes. After steeping take in the aroma of the tea and examine the infused leaves for color and evenness. Color does not necessarily indicate the strength or body of the liquor.

Now you are ready to taste – take a spoonful of the liquid and slurp with force to ensure that the tea is sprayed over the entire tongue. This step is important since we taste bitterness at the back of the tongue, saltiness in the middle, sweetness in the front and sourness on the sides of the tongue. It may be difficult to describe your findings at first, but after sampling many teas you will begin to notice similarities and differences in color, taste and smell. You may want to start a notebook to record your impressions.

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