The Makaibari Estate is one of the oldest tea gardens in the region, established in 1859. Its elevation at approximately 1400m provides ideal climatic conditions which, combined with their gentle, natural cultivation methods, results in an excellent First Flush tea with great, fruity richness.
The fresh tea leaves of the spring harvest (First Flush) contain a high moisture content of 75%, most of which evaporates through a strictly regulated, natural withering process where air is blown through the leaves. The tea is then rolled mechanically to break open the cell sap and promote fermentation. Oxidation is relatively short and carried out under constant supervision to achieve the optimal flavour profile (delicate, floral). To halt the oxidation of the leaves, the tea is fully dried under hot air in an oven (23 minutes) and hand-packed into tea chests.
