Ahmad Tea of London is a company based on three generations of family activity, established with the vision that its reputation must be founded on tea's quality. Today the commitment to quality remains, which is reflected in branding and packaging of the tea, and has resulted in sales in over 45 countries on five continents. The products of the company are subject to careful quality control procedures, when only the most flavorful and freshest tea leaves are selected to ensure that every cup of tea with the name Ahmad Tea of London meets customers' expectations.

One of the most important processes in tea making is cultivation. Tea leaves grow on the Thea Sinensis plant to some six feet and are indigenous to India and China. While in cultivation, tea bush should be kept to the height of no more than three feet, with only top two leaves plucked, retaining nutrients and sap. Such help doesn't only provide top quality of tea, but contributes to further growth of bush, increasing thus the maximum yield. The best tea bushes grow between the altitudes of 1,000 and 7,000 feet, enjoying tropical climate and good rainfall. The warmer climates of Sri Lanka allow all-the-year-production, while colder climates of the Himalayan foothills dictate that a tea bushes can be plucked seasonally.

Follows the cultivation is processing, composed of seven basic stages with even larger number of variations, including the garden of origin, the method of processing and the fermentation's amount required. These stages include plucking that occurs every 6-10 days depending on the area of its growth; withering which implies drying the leaves with hot air; rolling - breaking the tea leaves' cells in order to release juices necessary to begin fermentation, or orthodox, when the leaf is rolled and twisted to break the veins. Once the tea leaves have been processed, they are subject to fermentation - the most important state that determines the taste.

There generally exist three fermentation types: full fermentation, used for traditional Black Tea; semi fermentation for Oolong Tea and short fermentation for traditional Green Tea. After fermentation the tea leaves are dried to moisture content of nearly 2% to prevent a musty taste. The next stage implies grading the tea leaves into different categories and sizes before tea packaging. Only 5% of total production preserves the full leaf shape, and hence, commands the highest prices. However, top quality is determined by ensuring the tea leaves have been plucked from top two bush layers.

These basic processes and stages in making tea are carefully carried on by Ahmad Tea of London - English Tea No 1 for many years. The brand uses only hand-plucked teas, as well as bamboo canes in order to determine the optimum height for plucking. Ahmad Tea of London ensures top quality of its product, whose benefits are evident: an important vitamin source, a calorie free product, a rich source of antioxidants, the ideal provider of recommended daily requirement of fluids and great option for prevention of rheumatoid arthritis and strengthening of oral health.