Since our advent in 1977 as a tea company, Stassen has evolved into a diversified group complete with a portfolio that spans a broad spectrum of ventures.
From the time of Stassen Exports’ inception our tea enterprise has burgeoned with a versatile product range exported to over 80 countries across five continents as bulk, tea bags, packeted tea, and specialty packs. In striving for excellence the accomplishments along the way remain a testament to our success.
Stassen pioneered the commercially viable production of Green tea in Sri Lanka as well as the manufacture of Organic Black, Organic Green and Organic handmade teas. Being awarded the Presidential Export Award for five consecutive years is an affirmation of our uncompromising efforts. These accomplishments are complemented by other pioneering ventures such as being the first Sri Lankan producer certified by Demeter (Germany) for engendering Biodynamic agricultural practices. Adopting state-of-the-art and eco-friendly production methodologies has further elevated Stassen Tea to stand out in an age-old global industry.
It was as early as in 1982 that we, Stassen Exports, gained recognition amongst industry giants, earning our place as the fifth largest exporter of quality tea from Sri Lanka. Six years later we earned distinction as the country’s leading exporter. In 1987, through Stassen Natural Foods, we proudly established the world’s first internationally certified organic tea garden, thereby becoming the first manufacturer of certified organic tea in the world. With an annual production of 200 tonnes, we are one of the largest organic tea producers in the world.
Our Stassen branded tea is available in our newly designed and eye-catching package, and include traditional pure Ceylon black tea, green tea, flavoured tea, herbal infusions, organic tea and ready to drink iced tea variants. Luxury gift packs and purpose built caddies are marketed for a variety of tea. Corporate clients can also take the opportunity to create their own private label gift packs or custom made packages according to their individual requirements.
Across the globe, Stassen tea is now served in a number of leading hotel chains, restaurants, exclusive tea boutiques and cafes. We are committed to assisting our food service and Horeca clientele in creating an exceptional pure Ceylon tea experience for their discerning guests. Accordingly, we aim to create bespoke blends and packaging to suit the individual needs of this segment.
Through sustained innovation and continuous investments in all aspects of the trade has helped us at Stassens to mark our position as a trailblazer in the industry. Stassen looks back at its heritage with greater determination to improve existing products and introduce those that are desired by a steadfast clientele in this everchanging global environment.
Forty years on and continuing, we still remain as one of the leading exporters of Pure Ceylon tea to the world market, whilst we continue to build a remarkable and privileged association with premium quality Pure Ceylon Tea that has won the trust and acceptance of our loyal customer base.
To make the perfect brew, superior quality, high, medium and low grown teas of Sri Lanka are cultivated at our own plantations that total 20,000 ha. Aside from gaining renown as the award winning producer of the finest quality tea of an eclectic range, Stassen also account for some of the finest tea plantations in Asia. Lush expanses of our tea estates can be found in the Central, Uva, and Sabaragamuwa provinces – varied altitudes which yield tea's of different flavours. Some of the prestigious tea estates under our stewardship include Kirkoswald, Pettiagalla, Gowerakelle, Idulgashinna, Kew, Theresia, Cicilton, Wewessa, Mahadowa and El-Teb.
The Art of Tasting
Tea tasting can be described as an art. Essentially it is an art of association that involves five main steps. First, is the examining of dry leaves, followed by the brewing of leaves at the appropriate time and temperature, next, observing the tea and smelling the tea, and finally, tasting the tea.
The leaves’ characteristics are a good indicator of the quality of the liquor to be brewed and one of the initial steps is to ensure that the tea being brewed is of the right kind. While the leaves should be consistent with one another, the size must be measured as it will influence the quality of tea. Furthermore, the aroma of dried leaves affords a preview of the liquor’s taste. Following these initial steps of ascertaining the quality and freshness, the tea is brewed. The temperature of the water may be varied with the type of tea, however, the ratio of tea to water remains constant. The colour of the tea is an indication of whether the tea has been brewed correctly. And it is the brewed tea leaves that the Tasters inhale to identify the smell of tea. Aromatic compounds vaporise fast, releasing the smell, and the tea taster must inhale deeply and repeatedly to correctly identify the scents.
To taste the tea, the Taster does not drink it, but rather slurps it to aerate the tea and allow more aromas to come in contact with the olfactory region. This way the tea is not only tasted but its aroma inhaled as well to help correctly determine the body and flavour of the liquor.