A Course In Tea - How Tea Is Made
Cultivation: The tea plant, Camellia Sinensis, is an evergreen shrub that thrives primarily in
tropical and sub-tropical climates. All teas come from this plant. A wild tea plant can grow to a
height of over thirty feet. Tea plantations are usually located on slopes or hills. Plants are
arranged to follow the natural contours of the landscape, sometime growing on planned terraces
that help with irrigation and prevent soil erosion. The tropical or sub-tropical climate of the tea
plantation provides for constant moisture, from which the plant thrives, while the slope or hill
makes for drainage of soils that prevent root-rot. Larger tea trees are often grown around the
harvest area to provide for shade from the intense sun. These trees were once used as seed
bearers prior to the adoption of propagation. The falling leaves of these “shade-trees” provide
fertilization which augments the use of organic manure and mulching of the root area. In the
1950’s propagation replaced growing new plants from tea seeds. Today, young plants are raised
from cuttings obtained from a carefully selected mother bush and raised in nursery beds until
they are 12-15 months old. They are then planted in the tea fields.
tropical and sub-tropical climates. All teas come from this plant. A wild tea plant can grow to a
height of over thirty feet. Tea plantations are usually located on slopes or hills. Plants are
arranged to follow the natural contours of the landscape, sometime growing on planned terraces
that help with irrigation and prevent soil erosion. The tropical or sub-tropical climate of the tea
plantation provides for constant moisture, from which the plant thrives, while the slope or hill
makes for drainage of soils that prevent root-rot. Larger tea trees are often grown around the
harvest area to provide for shade from the intense sun. These trees were once used as seed
bearers prior to the adoption of propagation. The falling leaves of these “shade-trees” provide
fertilization which augments the use of organic manure and mulching of the root area. In the
1950’s propagation replaced growing new plants from tea seeds. Today, young plants are raised
from cuttings obtained from a carefully selected mother bush and raised in nursery beds until
they are 12-15 months old. They are then planted in the tea fields.
Pruning: In the tea field, a new plant will be pruned to within inches of the ground once it achieves
an initial growth of about 15 inches. This sets it on a course of growth that will eventually develop
into a flat top. Regular pruning for cultivation keeps the plant to a manageable 3 feet in height
making it possible to easily harvest the young upper growth of leaves. Tea plants are planted
about three feet apart. Thoughtful pruning also promotes new growth that develops horizontally
across the very top of the shrub. The area of new growth, called the plucking table, is
sometimes marked by bamboo stakes. Tea leaves are not harvested below the stakes thus
promoting re-growth and avoiding stronger-tasting leaves.
an initial growth of about 15 inches. This sets it on a course of growth that will eventually develop
into a flat top. Regular pruning for cultivation keeps the plant to a manageable 3 feet in height
making it possible to easily harvest the young upper growth of leaves. Tea plants are planted
about three feet apart. Thoughtful pruning also promotes new growth that develops horizontally
across the very top of the shrub. The area of new growth, called the plucking table, is
sometimes marked by bamboo stakes. Tea leaves are not harvested below the stakes thus
promoting re-growth and avoiding stronger-tasting leaves.
Plucking: Harvesting fresh young shoots from the mature tea bush is known as plucking. Each
pluck takes only the two newest leaves and the bud of tender succulent fresh growth. This is
called the “flush.” Within a week to ten days the bush grows new shoots. Harvesting has been
traditionally done by women who are thought to be better skilled at accomplishing the tedious
task of choosing and plucking the delicate leaves. They are expert at picking the shoots,
breaking them by twisting the leaves and bud in their fingers, and deftly throwing the handfuls of
shoots into the carrier basket resting on their backs. Today tea leaves are generally harvested
through the use of modern machinery. The highest quality, most desirable, and most expensive
tea leaves are young and tender. As the size of leaves increase with maturity, so does the price
begin to diminish. The delicate balance of quantity and quality greatly affects price. A plantation
owner may choose to produce a greater abundance of tea at a lower price, rather than pick
select leaves in low quantity thus being forced to sell at a very high price.
pluck takes only the two newest leaves and the bud of tender succulent fresh growth. This is
called the “flush.” Within a week to ten days the bush grows new shoots. Harvesting has been
traditionally done by women who are thought to be better skilled at accomplishing the tedious
task of choosing and plucking the delicate leaves. They are expert at picking the shoots,
breaking them by twisting the leaves and bud in their fingers, and deftly throwing the handfuls of
shoots into the carrier basket resting on their backs. Today tea leaves are generally harvested
through the use of modern machinery. The highest quality, most desirable, and most expensive
tea leaves are young and tender. As the size of leaves increase with maturity, so does the price
begin to diminish. The delicate balance of quantity and quality greatly affects price. A plantation
owner may choose to produce a greater abundance of tea at a lower price, rather than pick
select leaves in low quantity thus being forced to sell at a very high price.
Wilting and Rolling: Shoots are spread evenly on trays or screens that are stacked on drying
racks or carts. These racks are then housed in open sheds that utilize the natural breezes to
wither the tea leaves. Modern facilities employ the use of a special heat controlled rooms
equipped with ventilation devises. Leaves are withered until leaf conditions become limp, flaccid
and suitable for rolling. Today, leaves are generally mechanically rolled to rupture the cells. By
rolling, phenols from the sap and enzymes from the cytoplasm are released and mixed.
racks or carts. These racks are then housed in open sheds that utilize the natural breezes to
wither the tea leaves. Modern facilities employ the use of a special heat controlled rooms
equipped with ventilation devises. Leaves are withered until leaf conditions become limp, flaccid
and suitable for rolling. Today, leaves are generally mechanically rolled to rupture the cells. By
rolling, phenols from the sap and enzymes from the cytoplasm are released and mixed.
Oxidation: The best known types of tea are green (not oxidized), oolong (partially oxidized), and
black (fully oxidized). The method used to prepare tea leaves after the harvest produces the
dramatic differences of these tea varieties. The most noticeable distinction between teas is
achieved through the process of oxidation, or exposure to air, which darkens the leaves and is
responsible for the different appearances and flavor styles. Green teas are the exception. They
are not permitted to oxidize, so they retain their bright green color and fresh, crisp taste. Instead,
after plucking green teas are pan-fired, steamed or air dried to prevent oxidation and preserve
their green properties. About 75% of the global tea crop is processed into black tea, while 22%
is processed into green tea and 2% into oolong tea. Within these categories, tea from individual
plantations have developed its own character and taste, depending on growing conditions, time of
plucking and processing techniques.
black (fully oxidized). The method used to prepare tea leaves after the harvest produces the
dramatic differences of these tea varieties. The most noticeable distinction between teas is
achieved through the process of oxidation, or exposure to air, which darkens the leaves and is
responsible for the different appearances and flavor styles. Green teas are the exception. They
are not permitted to oxidize, so they retain their bright green color and fresh, crisp taste. Instead,
after plucking green teas are pan-fired, steamed or air dried to prevent oxidation and preserve
their green properties. About 75% of the global tea crop is processed into black tea, while 22%
is processed into green tea and 2% into oolong tea. Within these categories, tea from individual
plantations have developed its own character and taste, depending on growing conditions, time of
plucking and processing techniques.
The oxidation process is the critical stage for black teas. Oxidation takes place in rooms with
temperatures of 75-80 degrees Fahrenheit and a relative humidity of 90 percent. Depending on
temperature, maceration techniques and the style of tea, the oxidation time will range from 45
minutes to three hours. The characteristic coppery color and aroma indicate the end of
oxidation. Chemical changes take place during oxidation due to the mixing of polyphenol with
oxidative enzymes that were liberated during the rolling process.
temperatures of 75-80 degrees Fahrenheit and a relative humidity of 90 percent. Depending on
temperature, maceration techniques and the style of tea, the oxidation time will range from 45
minutes to three hours. The characteristic coppery color and aroma indicate the end of
oxidation. Chemical changes take place during oxidation due to the mixing of polyphenol with
oxidative enzymes that were liberated during the rolling process.
Drying and Firing, Sorting and Grading: Firing halts the oxidation process. Tea leaves are
exposed to hot air of up to 450 degrees Fahrenheit for a period of 20-25 minutes. This will
produce a black tea with a moisture content of 2-3 percent. After firing, dried tea is sifted through
a series of vibrating screens that separate the leaves into various grading categories. The
categories are, Leaf Grades, Brokens, Fannings and Dust. There is no established standard for
grading. Characteristics vary from one factory to another, and country to country. Grading
relates to the size of tea leaves, not the quality.
exposed to hot air of up to 450 degrees Fahrenheit for a period of 20-25 minutes. This will
produce a black tea with a moisture content of 2-3 percent. After firing, dried tea is sifted through
a series of vibrating screens that separate the leaves into various grading categories. The
categories are, Leaf Grades, Brokens, Fannings and Dust. There is no established standard for
grading. Characteristics vary from one factory to another, and country to country. Grading
relates to the size of tea leaves, not the quality.
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