Regency Teas was founded in Sri Lanka in 1997. It exports a wide range of teas under the "HYLEYS" brand to 26 countries around the world. Hyleys teas are most popular in North America and Eastern Europe.

The greatest emphasis is placed on 100% use of natural ingredients. The teas come from the highest quality plantations in the mountainous part of central Sri Lanka. The company uses state-of-the-art packaging machines and a skilled workforce. The teas are packaged under the strictest hygienic conditions. The entire production process has been certified by HACCP Sri Lanka Standards Institute.

The company produces 2.75 million tea bags a day. Regency Teas is currently the fifth largest exporter of tea in Sri Lanka. Tasters taste more than 500 cups a day to choose the best types and blends of tea.

Tea production:

Tea leaves are only collected by hand. Ticketing takes place every 7 to 10 days.

Tea leaves are spread on special grills. Blowing warm air removes excess moisture. Tickets are regularly picked. This process takes 6 to 20 hours.

By rolling the tea leaves, the cell structure is disrupted and essential oils and enzymes are released, which has a major effect on the resulting taste and aroma of the tea.

Fermetation - or oxidation of tea leaves. This is the basic process in the production of black tea (pharmacy is not performed for the production of green tea). The tea leaves are spread out on special tables and the reaction of warm air causes a reaction with oxygen. Fermentation lasts from 20 minutes to 3 hours.

Drying removes excess moisture up to 2%. The drying time and temperature depend on the type of tea. The tea leaves are dried twice. The optimal temperature for the first drying of black tea is 90-95 ° C, for the second drying it is 82-87 ° C. Subsequently, it is sorted according to the size of the tea leaves.

Tea is packaged under strict hygienic conditions.