going to definitely is a very important. most of the machinery had dates back to the british colonial era the age of the plant doesn't influence the quality of the tea. thomas inspects the leaves. he checks the smell flavor and color. all of these factors are important for the past thirty years of oyster has followed this method to find the best quality tastes. good to look at the all is the sort of the highest grades are holy fifteen s get the. then there are other brokenly finis like this one. then there's the typical teabag quality this crumbly stuff here is the soul in the whole the fifties are the highest grade of tea and normally the most expensive to lower grades of tea have less aroma to follow orders. so tea banks don't compare well that's why thomas and catherine gas out only order