The Refreshing Journey of Tea Leaves from the Garden to Your Cup

 

It's common knowledge that tea is the world's favourite beverage, and for a good reason. Whether it's a guest, you're welcoming with a steaming mug of milky coffee, a stressful day you're winding down with a fragrant black tea, or a leisurely evening with a refreshing cup of green tea. At any time, you can find the perfect cup of tea. You must also recognize the difficulty of picking loose-leaf tea and making them into a pleasant drink. Yes, the most important part is having human hands pick the right leaves so you can take your time.

 

Well, we'd love to share with you a sample of the magic that goes into making that cup of yours. Start with Camellia Sinensis, the tea plant. All tea comes from the same plant at its core. All four types of tea—white, green, Oolong, and Assam black milk tea—are related members of the Camellia Sinensis family. The final flavour profile of a cup of tea is dependent on how the leaves are processed.

 

Tea production is a labor-intensive undertaking. It takes a lot of work to make the finest exotic-flavored tea. This is just one of several ways that the Camellia Sinensis plant's tea leaves are dried and prepared for use in tea preparation. There are a lot of steps involved. The process of making tea has been meticulously designed to keep the flavour, aroma, and quality intact. Different types of tea are produced by subjecting the tea leaves to various treatments. After that, they'll be packaged and sent your way so you may have a refreshing beverage whenever the mood strikes. From picking fresh green tea leaves to brewing the ideal cup, let's learn about the entire process of making tea.

 

#1. Harvesting

 

Tea manufacturing begins with the harvesting process. Tea crop cutting requires extreme precision and good eyesight, making it one of the most labor-intensive tasks of the growing season. True human connection is what counts.

 

#2. Withering

 

Tea leaves begin to droop naturally as soon as they are picked from their plants. To ensure that the leaves aroma and flavour grow in a regulated environment, they are immediately transported to the tea manufacturing facilities. This deterioration is referred to as withering. Withering occurs in a controlled environment, either outdoors on bamboo tarps or mats or indoors in troughs subjected to a draught of air. The inherent scent and flavour of the tea leaves are preserved by the process of spreading them out.

 

#3. Bruising or Roll Breaking

 

The next phase is rolling, which is where things really get going. It's done by breaking and twisting the tea leaves to liberate their essential oils. Fermentation begins when specific enzymes are activated throughout this metabolic step. The rolling procedure gives the tea leaves their characteristic curl.

 

#4. Oxidizing establishes the classification

 

For Oolong and black teas, the leaves are bruised and then permitted to oxidize or turn brown. The leaves have been rearranged and are being allowed to wither. As the cell walls are dissolved, an enzyme reaction causes the leaves to turn brown. Put another way; oxidation is what happens when tea leaves interact with oxygen in the air.

 

White tea, green tea, oolong tea, and black tea are all made by somewhat different oxidation processes. It's also when the tea's flavour and scent are largely finalized. There is precise regulation of leaf oxidation by tea processing machines. A typical tea room will maintain a temperature of around 30 degrees Celsius and a humidity level of around 70%. Different degrees of oxidation produce distinctly unique aromas and flavours in the tea leaves. Very little oxidation occurs in green tea. When compared to Oolong and black tea, which are only partially oxidized, white tea has the lowest level of oxidation (1-10%).

 

#5. Drying and Packing

 

Careful attention is paid to the final step of manufacture, which entails drying the leaves by gently heating them to prevent the oxidation stage and preserve flavour. After the oxidation process is complete, the leaves are put into hot dryers. They undergo a timed firing or roasting at a specific temperature. This brings the total moisture content down to under 1%. All that's left to do is seal up the tea and send it on its way to your kettle.

 

Countless people cared for your tea as it made its way from the fields to the factory to your kitchen, so each cup you enjoy is the result of your hard work. The quality Assam tea used in all Tea Valley tea blends ensures a fantastic experience every time. Before being packaged, these go through a series of rigorous quality inspections performed by industry professionals. The tea grown in the Assam Valleys is of such high quality that it will brighten your day every day. Tea valley, one of the best quality teain India, has a Premium blend of Assam and Dooars tea.