Tasting Ahinsa Tea, I wanted to know what special care had gone into its preparation. Then, visiting the estate and factory where the tea is produced, I became aware of the remarkable dedication not only to producing a superior tea but to do so organically without the use of chemical fertilizers or pesticides. Beyond this, the care of the soils, the provision of the habitats for native flora and fauna, and the protection of the waters that flow through the estate from the Sinharaja rainforest, a world heritage site, for all those downstream demonstrate an environmental ethic rarely found. Then reviewing the policies that protect the staff with superior pay and providing housing, safe water, healthcare and educational opportunities for their children made me realize that it wasn’t just one thing or the other that made the tea special. Rather it was all of these things together that produced the superior flavor that I enjoyed. Managed by Dr. Piya Abeygunawardena, educated at Texas A&M, a leading USA university, the attention to detail in the absolute cleanliness of the factory, the latest machinery, and the quality control exerted at every step of processing and packaging leaves no stone unturned in producing the taste that I appreciate. In talking to Professor Abeygunawardena, I realized that his goals extend far beyond the boundaries of the estate in creating economic opportunities for the villagers, workers, and leaf supplying “small holder” in the surrounding villages to gain greater incomes while protecting the health of their families and environment through organic production methods. On a special evening, I had dinner with many of the staff listening to their stories about how they continually work as a team to improve the quality of soils of the estate to produce pure organic tea now sought out by discriminating buyers from around the world. Try the tea. Visit the estate and factory. You too will be amazed.