From Economics to Tea Estates: A Lifetime of Learning in Plantation Management

Most urban jobs involve dealing with air, water, and environmental pollution on a daily basis. What if you spend all your life in scenic surroundings? But the work is rigorous and you have to deal with much slower pace of life

Starting at just twenty years old, Ramesh Vasudevan turned down India's defense services for something entirely different: tea plantations. His first assignment? Pruning two hundred tea bushes in fifteen days at Mayfield plantation in the Nilgiris. (He thought he'd done well, but his supervisor had other ideas.) That harsh feedback became the foundation of his entire leadership philosophy: you can't effectively supervise others until you've truly mastered the job yourself.

Over his thirty to forty years in the industry, Ramesh worked across remarkable landscapes—from the prestigious Wentworth estate in Coorg to the challenging terrain of Papua New Guinea, where he ingeniously built mechanical tea harvesters from salvaged parts. He even managed a massive eucalyptus plantation project in Laos, carefully clearing unexploded ordnance from the Vietnam War before planting nearly twenty thousand hectares. Through it all, he developed an extraordinary palate, tasting forty to fifty cups per session and identifying individual estate characteristics through flavor profiles alone—much like wine tasting, though with considerably more tooth staining.

What makes a perfect cup of tea, and how does elevation influence its flavor?

Tune in to discover the remarkable journey behind your morning brew.