Two leaves and one bud, how China discovered the simple magic to use a natural flavored healthy resource!

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured dried leaves of the Camellia Sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed beverage in the world.

Camellia Sinensis, which grows in tropical and subtropical climates, is a flowering evergreen shrub that produces small white flowers; the leaves and buds are ready to be harvested three years after the shrub is planted. Although Camellia Sinensis bushes can live for more than a hundred years (at Makaibari we have 150 years old plants and we are trying to make them immortal….) harvesting leaves and buds from smaller, younger bushes is easier. Once harvested, the leaves are dried and rolled in preparation for distribution.

The plucked tea leaves at Makaibari are all from the small Camellia Sinensis-China variety. The tea leaves from the Camellia Assamica gives high yields and lower quality, hence Makaibari only focuses on the ultimate in quality by plucking the Sinensis.
The smaller the leaf the better the tea!

"Soils constitute the foundation of vegetation and agriculture. Forests need it to grow. We need it for food, feed, fiber, fuel and much more."

José Graziano da Silva, FAO Director-General - International Year of Soils 2015: Healthy soils for a healthy life