The Production of Tea

Cultivation

The average tea bush is trimmed to a height of 6 feet. Left to grow wild it could reach 10 metres. Tea leaves are picked by hand, as machinery is not as precise as human fingers.

Processing

The following are the steps taken in tea processing:

• Withering: Tea leaves are spread on racks or throughs to reduce their moisture content.
• Rolling: Tea leaves are rolled in order to break down their structure and release their natural juices and enzymes. This begins the fermentation process.
• Fermentation: Takes place when tea is spread on trays in a cool, humid atmosphere to oxidise the leaves. This gives tea its flavour. The longer a tea is allowed to ferment, the stronger the flavour it will have.
• Firing: The leaves are dried and the fermentation process is retarded. In this stage, the leaves move through hot air chambers to stabilise the leaves and lock the flavour in.
• Grading: This is the final stage before longer leaves, such as orange pekoes, are used for loose teas, while fannings and dust leaves are used for tea bags.