Miles after miles, Sreemangal Tea Estates form a green carpet on the sloping hills. A large portion of world's highest quality tea is grown and exported from Sreemangal, hence it is called the tea capital. In the beginning of tea cultivation in the region, tea laborers were brought here from different areas of the subcontinent, such as Orissa, Bihar and Madhya Pradesh.
Sreemangal (Srimangal), The Tea Capital of Bangladesh, is a picturesque hilly area covered with tea estates, lemon groves and pineapple gardens. Miles after miles, Sreemangal Tea Estates form a green carpet on the sloping hills. A large portion of world's highest quality tea is grown and exported from Sreemangal, hence it is called the tea capital.
You can enjoy here breathtaking views of sloping landscape wrapped with endless tea gardens. The rolling plains lie quietly and seemingly untouched in all their splendors. Large rubber gardens and lakes of Sreemangal instill a peace and tranquility in this region which attracts visitors from far and away.
Bangladesh is a small Tea producing country sharing 3% of the world's Tea production. Tea is an agro-based, labour intensive and export oriented sector and plays an important role in the national economy through export earnings, trade balancing and employment generation. Our Tea industry dates back to 1857 when the first Tea garden was established at Malinicherain, Sylhet District. Today there are161Tea gardens with a graned area of 1, 14,288.26 ha of which 51225.65 ha or 44.82% is under cultivation.
Tea main processing steps:
Plucking: The tea leaves are hand plucked by the local Bangladeshi men and women who cultivate our tea garden.
Weighing: During a typical 8-hour workday in the tea garden, a plucker will fill several baskets with fresh tea leaves. When a basket is full, pluckers take the tea leaves to be inspected and weighed to make sure only the highest quality, undamaged tea leaves are chosen to be processed. On average, 22 to 25 kilograms of processed tea is manufactured from every 100 kilograms of fresh tea leaves.1
Transporting: Newly plucked tea leaves are transported directly from the tea garden to the on-site production facility.
Withering: The leaves are laid out to dry for several hours so they will “wither” and loose some of their moisture content.
Rolling: This is where the tea leaves start developing their unique appearance and flavor profiles.
Oxidizing: Oxidation is a chemical reaction that alters the flavor of tea and helps the processed tea develop its ultimate appearance and color.
Firing: Firing initiates the final drying process.
Sorting: Once the tea leaves have dried, they are visually sorted into various groups of similar size and color to create different lots of like teas.