Madura is Australia’s leading specialty tea producer, selling more than one million cups of tea each day to discerning and health-conscious Australian tea drinkers. The appreciation of our superior teas is spreading and each day we see new consumers from around the globe becoming Madura converts and ambassadors.

We oversee every aspect of tea processing and production at our Murwillumbah tea plantation to guarantee the strictest quality control from plantation to tea pack.

Our estate tea is blended with the finest Ceylon and North Indian teas, to produce a consistently superior brew that is naturally low in caffeine and exceptional in flavour and aroma. We buy from certified Fair Trade estates and then only the freshest tea, grown in ideal climatic conditions, processed with care and free of contaminants.

Like wine, the taste, liquoring characteristics and appearance of tea from any one plantation is impacted by the variation in climatic patterns occurring each year. It is only through the masterful art of skillful blending as practised at Madura that these variations can be smoothed to produce a tea characterised by a consistent taste, aroma and liquor, pack after pack.

At Madura, we use clean, green production processes to harvest, transport, process, blend and pack our tea.

Every Madura tea blend is tasted by a panel for flavour, aroma and liquor to ensure its consistent, superior quality. And our tea is barrier-sealed to prevent contamination and guarantee freshness for a minimum of three years.

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 in a controlled environment where cool air is circulated through the leaf
• The withered leaves are conveyed through a Rotorvane leaf processor and then passed through finely toothed stainless steel rollers which crush, tear and curl the leaves to rupture the leaf cells so that the full flavour of the tea will release when brewed
• 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 less than 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.