EVERYTHING THAT MAKAIBARI USES, IT MAKES ON ITS OWN — IT IS IN THIS CYCLICAL NATURE THAT HARMONY IS FOUND.
Makaibari is invested in truly upholding its beliefs and synergising it with other agricultural innovations — something not born out of need but as a way to respectfully grow and harvest within whatever conditions the region has to face.
One of the main methodologies used is biodynamic agriculture. It is based on Rudolf Steiner’s ‘spiritual science’ that observes the importance of celestial energies of the Moon, the Sun and the stars, along with earthly rhythms, human life, animal and plant life to influence the phases of planting and harvesting.
Its principles are aimed at growing healthier plants and rejuvenating Earth so that the food produced from this living soil has increased vitality and nutrition.
OUR MD, RUDRA CHATTERJEE, ACTIVELY TAKING PART IN THE BIODYNAMIC WORKSHOP CONDUCTED IN MARCH 2021— AS A RENEWAL OF BEST PRACTICES AND A REFRESHER COURSE TO ENSURE THE PRINCIPLES OF BIODYNAMIC FARMING ARE BEING FOLLOWED.
Makaibari’s mission to protect nature means that it also uses a six-tier permaculture - a new approach to best permanent agriculture practices, as part of its methodologies. It integrates land, resources, people and the environment through mutually beneficial synergies ensuring minimum wastage and the most optimum use of nutrients and energy. Permaculture allows the systems to demonstrate their own evolutions, with a harmonious integration of landscape and people — providing them food, energy, shelter, and other material and non-material needs in a sustainable way.
The factory at the Estate has grown organically over the years in different stages becoming a sample of living industrial archaeology with several of the machinery still being used to this day.
The first floor comprises the areas where the tea is collected, sorted and dried. It’s endearing to note that there are days where the factory is not operational — only choosing to function when the correct batch of leaves arrive into its premises.
This is a very meticulous process after which they are then sent for gradings like -whole leaf, white tipped whole leaf, brokens, fannings.
Cooling down the leaves after it has been rolled is done for the perfect texture and colour to the tea.
The process of resorting is where we remove physical impurities, such as stems and seeds using the equipment to improve tea production efficiently.
