Our journey into black tea production began in 2007, as we built our new facility and assembled a dedicated team, we experimented with sun-dried black tea. However, the rainy season posed a challenge, with scarce sunlight causing tea leaves to pile up.
 
Rather than seeing this as a setback, we embraced it by investing in drying machines and a large boiler, so we could transition to producing baked black tea during the rainy months, solving the issue. This shift also opened the door to new techniques and flavours.
 
In the early stages, consistency was a challenge. To refine our craft, the Lao Ministry of Agriculture and CARE International introduced a tea master from Darjeeling. With their guidance, we perfected each step of the process—from picking to baking—elevating our skills and standards. The result of our dedication is a high-quality baked black tea that captures the rich essence of our region. Today, it stands as a proud symbol of our resilience, innovation, and commitment to excellence.