At Madura, we oversee every aspect of tea production on site, ensuring the strictest quality control from plantation to pack.

We use clean, green and modern processes to produce a uniquely Australian range of healthy, pure teas that taste exceptional.

Following is an outline of the Madura tea making process:

• Our tea is harvested during spring, summer and autumn when the very finest leaves and buds are plucked for processing
• The freshly cut leaves are left to wither naturally in cool, air-blown troughs
• The withered leaves are conveyed through a Rotorvane and passed through finely toothed stainless steel rollers which crush, tear and curl the leaves to produce finely cut leaf particles
• The rolled and cut leaf particles are conveyed to oxidising trays and left for up to two hours, during which time the leaves change color and release their aroma
• The leaf is dried in a hot air drier to reduce moisture content to three percent, removing any risk of contamination and ensuring a long shelf-life
• When making green tea, the oxidation process is omitted and the cut leaf is transferred directly from the Rotorvane to the drier
• The dried tea leaves are cleaned and graded using vibrating screens, electrostatic rollers, sifters and windfall machines
• The smaller tea grades are used for teabags and the larger particles are used for leaf tea, with all dusts discarded
• Tea from the Madura plantation is blended with select imported teas to ensure consistent flavor, taste and aroma
• Every Madura tea blend is tasted by a panel prior to packing, to ensure quality
• All Madura products are barrier-sealed to prevent contamination and to guarantee freshness for up to three years.