In our blog, we have covered the coffee production process in detail. It’s time to look at how tea is produced.
Just like with coffee, the tea production process influences the flavour of the tea. By knowing where it’s sourced from and how the tea has been made, you can decipher what notes and aroma it would have, thereby improving your knowledge of one of the most beloved beverages in the world.
Additionally, such knowledge also helps you understand which teas are of better quality and thus, ultimately, worth more.
The Tea Plant
Also known as the Camellia sinensis, the tea plant grows in moist environments in tropical and subtropical regions. It requires acidic soil and frequent rainfall during the year to thrive.
Tea leaves grown at higher altitudes tend to be of better quality as they are less likely to be bitten by insects. Additionally, the elevation contributes to the flavour, making them have a creamy finish.
Tea is grown all over the world; some regions produce leaves that are broader than others.
Let’s take a look at the production process:
Harvesting
The most premium-quality teas are plucked by hand, whereas others are machine-harvested.
As a perennial plant, tea leaves grow throughout the year. There can be several harvests depending on the region.
You might have heard of the term “flush” used to describe the quality of a tea. It simply refers to the period of growth of new tea leaves. So the first flush would mean the very first batch of tea leaves harvested in a season, and therefore, said to be the best yield.
The bud and top two leaves are picked from each branch (fun fact - this is known as the ‘Pekoe’ pluck!) as these are considered to be the softest leaves, containing the most flavour and aroma.
Since tea leaves start to oxidise soon after being plucked, they are quickly moved to the factory, which is usually located close by.
Once the tea leaves are harvested, they are sorted based on appearance and size, ensuring that only the good quality leaves are selected for the next step of production. Any broken leaves or ones with signs of damage are discarded at this stage.
Processing
Not all tea leaves undergo the same processing phases. Depending on the type of tea (white, Oolong, green or black), they may be processed differently. For instance, most green teas aren’t oxidised. Similarly, white teas are steamed or pan-fired.
The two methods of producing tea are called the Orthodox Method and the CTC Method. The only difference between the two is that in the case of CTC (Cut Tear Curl Method), after withering, the tea leaves are put through a machine that literally shreds the leaves, forming small pellets, which are great for making tea bags. Once the leaves are cut and curled, the remaining steps of processing are the same.
Withering
This step comes naturally after plucking the tea leaves. As they begin to wither, the moisture in the leaves evaporates.
In addition to air withering, some tea producers also use machines to mechanically wither the leaves. They are spread on a large surface and hot air is blown onto the leaves.
The time it takes to wither the leaves and the temperature at which it’s done usually depends on the type of tea being produced.
Rolling
Afterwards, they are crushed, rolled or tossed so that the air can then react with the enzymes in the leaves in the next phase. Preparing them for a change in chemical composition ensures that the oxidation process occurs correctly.
Some producers prefer rolling the tea leaves by hand, whereas others use machines to toss the leaves around. By the end of it, they look like thin slivers.
Oxidation
Oxidation is to tea what roasting is to coffee - one of the most crucial phases that determines its appearance, taste, and aroma.
In this stage, producers must pay extra attention to the time, temperature, and humidity, so that tea leaves are oxidised to the exact level they are supposed to be.
The leaves are laid out on a surface in a temperature-controlled environment.
Oolong tea leaves aren’t oxidised as much as black tea leaves. The latter ones develop a bold flavour and take on a dark brown-black colour that you’re used to seeing in your dip bags or loose-leaf tea packs.
Drying and Sorting
After the leaves have been suitably oxidised, it is important to stop further oxidation from taking place. So the leaves are then heated.
This cuts short the reaction with the enzymes and locks in flavour. Several methods may be used to heat the leaves, such as pan-firing, baking, or oven-drying. By this stage, a significant percentage of moisture that was in the leaves has already been reduced.
Leaves are then sorted into grades based on quality, size, and shape. Any unwanted elements like stems are removed.
The finished product is packaged as per requirements and ready to be shipped to consumers or retailers.
That said, every tea is not processed the same way. Producers may use a combination of these steps depending on what tea it is.
Enjoy drinking tea regularly? Take a look at the various Chamellia blends available in our store. These tea bags have been sourced from tea plantations and processed to enhance their flavour.
Whether you’re looking for a light floral tea or a more robust breakfast tea, there’s a blend for everyone.