Kohinoor - The Pioneers in Tea Processing...

                 Kohinoor’s process of quality tea making kicks off in lush green tea gardens of Kenya, Srilanka, China etc, where we ensure that only the freshest tea leaves are picked for further processing. Keeping in mind our wide range of tea products, we gather several tea types. Each type has a different taste, smell, and look, but one thing which is kept constant throughout our tea making process is the End Cup Quality & Reliability of Kohinoor brand.


The Pluckers are specially trained, having full knowledge about the tea plant. They only pluck those leaves and buds, through which the most excellent tea blends can be made. The tea leaves consisting of a bud and two young leaves are picked from “Camellia Sinesis” plant. With the massive advancements in technology, it is now a day’s done with the help of many machines and with these machines a large number of fine quality leaves are plucked.


The leaves will start getting wilt soon after they get plucked. The leaf is induced to lose moisture substantially and it allows a very small amount of oxidation. This process is also done to prepare leaf for further processing. Normally this is carried out by spreading tea leaves thinly on troughs through which warm air is circulated by fans. The length of withering time depends much on the quality of the leaf particular to its region. Because of this process the availability of the freed caffeine in increased.

Leaf Maceration

Leaf Maceration is a process in which the leaves are brushed and torn for quicken the oxidation. But it is done only after the process of withering is properly done on the leaves. The process is also known as a disruption in western sides tea industries. The process is more widely done by rolling, kneading, crushing and tearing but commonly done by machines which twist up the leaves, breaks them up and extracts the juices, and these juices are also involved in the taste of the tea.


For teas which have need of oxidation, the leaves are left in a climate-controlled chamber where they turn gradually darker. This process is also referred as “fermentation” in different tea industries of the world. Normally it is decided by the tea industries that for how long this process should be carried and it also depends on which type of tea is being made. Different types of teas are processed for different durations of time. The tea ferments or oxidizes from 60 to 100 minutes. This also depends upon the leaf quality and on the current climatic condition. Oxidation is also very important in the formation of different tastes, colors and strength of the tea.


The process of drying could be achieved through panning, sunning, air drying, or baking. Baking is usually the most common. The objective of drying is to arrest fermentation and remove moisture and produce teas with ideal qualities. It is also done by exposing the mass of leaf to hot air when it goes through a room with perforated moving trays. The climatic conditions of the room are set according to the temperature needed for the drying process, the temperature of the air blowing through the room is rigorously maintained. The process takes some time and in this process the enzymes are fully deactivated. After completion of the drying process, the tea starts changing its color, turn into black. The drying of the tea also participates in the making of new tea flavors.

Sorting and Grading

Sorting is the procedure in which tea granules (small particles of grain) are segregated into various grades in accordance to the trade requirements. The main objective of the sorting process is to categorize finest quality pure granules and to increase the value of the tea. The basic sorting is done as follows:-
i) While the tea is still warm, it is first passed through fiber extractors for cleaning purposes and for the distribution of quality grains.
ii) The next stage is grading the separated bulk tea.

Storage and Packaging

One of the tea’s characteristic is absorbed moisture while cooling and sorting. Before packing tea, first the series of daily batches of each grade are bulked and mixed as much as possible to get the highest possible degree of unity. Before packing, tea goes through powerful magnets to avoid any possible pieces of iron particles mixing along with the tea. The Kohinoor Tea Company uses cost effective yet the most appropriate material for packing. Moreover, secure and attractive packaging is quite essential for brand marketing too.


Kohinoor Tea is sold through private contracts and also by the auction system. Brokers taste our tea samples, and bid their values according to the current market. The brokers then pass on these samples to auctioneers. Leaflets and catalogues are presented with details of the tea, its grades, taste, people view, benefits etc.