We procure our Green Teas from a prestigious tea estate, located in Darjeeling, nestled in the lap of the Himalayan mountain range. Our Black Teas are sourced from estates situated on the south bank of the Brahmaputra River in Assam.

Once sourced, the tea leaves are withered for about 8-24 hours. Once dry, they are steamed to prevent neutralisation of enzymes & oxidation. This enables the leaves to retain their authentic green colour& remain enriched with antioxidants & polyphenols. After this they are rolled to different degrees necessary to bring out the aroma and flavour &then dried again. Then they are dried in large mechanical dryers on conveyor belts at high temperatures to eliminate moisture. Finally, various grades of tea leaves are separated depending on their sizes.

We acquire raw herbs from a prestigious organisation. The herbs are grown and procured from different parts of India.

First, the herbs are cleaned and washed to expel contaminants using a high pressure air blower or an air duster. Drying them brings down their moisture content to an acceptable level, ensuring that their chemical constituents are maintained. Thereafter, these raw herbs are ground using an automatic pulveriser, and then they are sieved to achieve the desired particle size.

A double cone blender prepares a homogeneous blend of natural raw herbs with the finest quality of orthodox tea leaves. Finally, this blend of herbs & tea leaves is packed in pouches for labelling.

Our herbal blends are 100% natural & do not contain any artificial flavouring, extracts, scents or colouring. Each ingredient we use is tested for pesticides, aflatoxins & heavy metals to ensure product safety.  All our herbal teas are blended in GMP certified unit.

All teas procured from Glenburn tea estate are HACCP & Rainforest Alliance certified.