From harvest to cup
Tea production begins with the careful harvesting of tea leaves from the Camellia sinensis plant. The timing of the harvest is crucial, as it can significantly affect the flavor and quality of the final product. Pickers carefully select young, tender leaves, often hand-picking only the top two leaves and a bud. This method preserves the integrity of the plant and ensures a higher quality yield.
Once harvested, tea leaves undergo several processing steps, each leading to different types of tea.
White Tea: The leaves are withered and dried immediately, allowing minimal oxidation. This gentle processing results in a delicate, light flavor and retains a higher concentration of antioxidants.
Green Tea: After harvesting, leaves are steamed or pan-fired to halt oxidation. This process preserves the green color and fresh, grassy flavor. Depending on the specific technique, green tea can vary widely in taste and aroma.
Oolong Tea: Oolong falls between green and black tea in terms of oxidation. The leaves are partially oxidized, typically ranging from 10% to 80%. This level of oxidation allows for a complex flavor profile that can include floral, fruity, and even creamy notes.
Black Tea: This tea is fully oxidized, which gives it a deep, rich flavor and a darker color. After roller bruising the leaves to initiate oxidation, they are dried to stop the process, resulting in a bold taste that is often robust and malty.
Pu-erh Tea: This category includes fermented teas, originating from Yunnan province in China. After exhaustive processing, which can involve both oxidation and aging, pu-erh develops a distinct earthy taste. The fermentation process allows it to mature over time, enhancing its complexity.
After processing, the tea leaves are sorted, graded, and packaged for sale. Each type of tea reflects the meticulous care taken during the harvesting and processing stages, contributing to its unique flavor, aroma, and character.