Tea is one of the most consumed beverages in the world, and there are many types and varieties to choose from. But have you ever wondered how is it made? From plucking the leaves to packaging, there are several steps involved in the process of making tea. In this blog post, we’ll take a closer look at how tea is made.
Step 1: Plucking the Tea Leaves
Tea is one of the most beloved beverages in the world, and the process of creating this aromatic brew is a fascinating one. At the heart of this process is the plucking of leaves, which is a crucial step that determines the quality and flavor of the tea. The leaves are plucked by hand or using specialized machines and the timing of the plucking is critical. Leaves are plucked at different stages of growth, with younger leaves typically yielding a more delicate flavor and aroma.
The most common method of plucking is known as “two leaves and a bud”, where the top two leaves and the unopened bud of the plant are harvested. These leaves are carefully selected and picked by skilled workers to ensure that only the finest leaves are used. After plucking, the leaves are quickly transported to the processing plant where they undergo a series of steps to transform them into the tea that we know and love.
Overall, the process of plucking the leaves is a crucial step in creating high-quality tea. From the timing of the plucking to the skill of the workers, every detail matters in ensuring that it is flavorful and aromatic.
Step 2: Withering the Leaves
After the leaves have been plucked, they undergo a process called withering. During this process, the moisture content of the leaves is reduced by allowing them to wilt and lose water. This process is essential for removing excess water from the leaves and making them pliable for rolling.
Withering can be achieved naturally, by laying the leaves out in a well-ventilated room for several hours, or it can be accelerated using machines that blow hot air over the leaves. The time it takes for withering to occur depends on the type of tea being produced and the weather conditions.
During the withering process, the leaves lose some of their vegetal flavors and become more delicate, which is essential for producing high-quality tea. The length of the withering process can also influence the final taste and aroma. For example, a shorter withering time can produce a more robust tea with a stronger flavor, while a longer withering time can produce a more delicate and floral tea.
Once the leaves have undergone withering, they are ready for the next stage of the making process: rolling.
Step 3: Rolling the Leaves
After withering, the leaves are ready for the next step: rolling. This step helps to shape the leaves and release the enzymes and essential oils that give it their unique flavor and aroma.
Traditionally, rolling was done by hand, but today, most producers use machines to roll the leaves. The machines mimic the action of hand-rolling by gently squeezing the leaves, which breaks down their cell walls and releases the enzymes and oils.
The degree of rolling varies depending on the type of tea being produced. For example, black leaves are rolled more tightly than green leaves. The rolling process also affects the appearance of the leaves: tightly rolled leaves are more compact and have a darker color than loosely rolled leaves.
Rolling is an essential step in the tea-making process because it helps to create the desired flavor profile of the tea. By breaking down the cell walls of the leaves, rolling releases the enzymes that start the oxidation process, which is responsible for the distinctive flavors and aromas of different types of tea.
Overall, rolling is a crucial step in the tea-making process that helps to shape the leaves and bring out the unique flavors and aromas of different types of tea.
Step 4: Oxidizing the Leaves
Oxidation is a crucial step in the tea-making process, as it significantly impacts the final flavor and aroma of the tea. After rolling the leaves, they are spread out to allow oxygen to interact with the enzymes within the leaves. The enzymes break down the cell walls of the leaves and cause the tea to darken in color as it oxidizes.
The degree of oxidation depends on the type of tea being made. For instance, black teas undergo full oxidation, while green teas are not oxidized at all. Oolong teas, on the other hand, fall somewhere in between, with partial oxidation.
Oxidation is also a time-sensitive process. The longer the leaves are left to oxidize, the darker they become and the stronger the flavor. Therefore, makers carefully monitor the oxidation process to ensure that the tea achieves the desired flavor profile.
During this stage, the leaves are often left in a climate-controlled room to ensure the right level of humidity and temperature. The maker must also periodically check the leaves to determine when they are ready to move on to the final step in the tea-making process.
Overall, the oxidation process plays a crucial role in determining the final taste, aroma, and color of the tea.
Step 5: Firing the Leaves
Firing, also known as drying or roasting, is the final step in the tea-making process. After the leaves have been rolled and oxidized, they are dried to stop the oxidation process and preserve their flavors and aromas.
Firing is typically done using high-temperature ovens or pans, and the method can vary depending on the type of tea being produced. For example, green tea is often fired at a lower temperature than black tea, resulting in a lighter and more delicate flavor.
During the firing process, the leaves lose their remaining moisture and become crispy. This step is crucial to prevent the growth of mold and bacteria that can spoil the tea.
Some tea producers also use a smoking or baking process during firing to add unique flavors. For example, lapsang souchong from China is smoked over pine wood, giving it a distinct smoky flavor and aroma.
After firing, the leaves are sorted, graded, and packaged for sale. The final product is ready to be brewed and enjoyed by tea lovers around the world.
Overall, firing is a critical step in the tea-making process that helps to preserve the quality and flavor of the tea. Without proper firing, the tea would spoil and lose its unique taste and aroma.
Step 6: Sorting and Grading the Leaves
Sorting and grading the leaves is a crucial step in the tea-making process. After firing, the leaves are sorted based on their quality, size, and shape. This process ensures that the final product is of the highest quality and consistency.
The first step in sorting the leaves is to remove any twigs, dust, and other impurities. The leaves are then graded according to their size and shape. The grading system varies depending on the country and the type of tea.
In India, for example, the grading system ranges from whole leaf to dust. Whole-leaf teas are considered the highest quality and are often used in premium teas. Dust teas, on the other hand, are used in tea bags and are considered lower quality.
In China, the grading system is more complex and is based on the shape and color of the leaves. The highest-quality leaves are long and thin, while lower-quality leaves are shorter and wider.
After grading, the leaves are packaged and labeled for distribution. The packaging is designed to preserve the flavor and aroma.
Overall, sorting and grading the leaves is a critical step in producing high-quality tea. It ensures that it is consistent and meets the standards of the industry. By carefully selecting and sorting the leaves, makers can create unique and flavorful teas that are enjoyed around the world.
Step 7: Packaging the Tea
After sorting and grading, it is then packaged for distribution. The packaging process is essential as it determines the freshness and quality. There are different types of packaging materials, including paper, foil, and plastic.
Loose-leaf is usually packaged in paper or foil bags with airtight seals to maintain its freshness. The bags are then placed in a box or tin for storage. Tins are preferred as they protect the tea from moisture and light, which can affect its flavor.
Bags are made by filling filter paper with leaves and sealing it. The bags are then packed into a box for distribution. Bags are convenient and easy to use, making them popular among consumers.
Another popular packaging option is the sachet, which is a larger version of the bag. The sachet is made from a fine mesh material that allows the leaves to infuse more freely, resulting in a richer flavor. Sachets are also convenient as they can be used to brew a single cup of tea.
The packaging process plays a significant role in ensuring quality and freshness. When selecting tea, it is essential to consider the type of packaging material used and its ability to protect it from moisture and light. With proper packaging, tea can be enjoyed at its best and provide numerous health benefits to the consumer.
Conclusion
In conclusion, making tea is a complex and multi-step process that involves plucking, withering, rolling, oxidizing, firing, sorting, grading the leaves, and packaging the final product. Each step in the process is essential for creating the unique flavor and aroma of each type of tea, and the quality of it depends on the skill and expertise of the tea maker. So, the next time you enjoy a cup, take a moment to appreciate the hard work and dedication that went into making it.
