Proper plucking of Darjeeling Tea leaves is as unique as its flavour. Great emphasis is given to plucking as true quality is inherent in a good raw material (Tea Leaf) and the special Darjeeling flavours are generated from the very fine plucking standard. The smallest shoots, comprising of two leaves and a bud are plucked. It requires 22,000 such shoots, all plucked by hand - to produce 1 Kg. of Tea. In attaining this high plucking standard, the hilly terrain, makes the task even more difficult.

Darjeeling Tea Pluckers have strived hard for years, battling against difficult terrain, cold, mist, rainfall and so on, to maintain exacting standards. They begin early in the morning, when the overnight dew is still present. Only the most tender leaves are finely plucked by gentle hands. Pluckers are so quick and skilful that it is often impossible to follow the motion of their hands and fingers as they pluck.