How Tea is Processed

Tea leaves and the buds are usually picked in early or late spring which is the ideal season. Picking of tea leaves comes with practice and involves pulling out the flush as twisting could negatively affect the quality. Machines are seldom used for the picking to avoid extra damage to the leaves or flushes.

Once picked, a cool breezy room that carries vapor out, or drying in the sun cause the leaves to lose most of the water content and wilt, thus partially oxidizing them. By rolling the leaves over and bruising them some of the juices are brought out that aid in oxidation and all the moisture is lost.

The tea then gains its category. Climate controlled rooms ensure gradual oxidation of the leaves which turn darker, depending upon the percentage of oxidation that sets in from 100 percent for black tea for up to 5 percent for light oolong teas.

The tea leaves are then fired to stop the oxidation at a certain level. Tea leaves which are damp are now rolled over, to bring out the juices further. They are rolled into spirals, pellets or balls. After this the leaves undergo drying which must be done with care to avoid over drying. This could be through air or by sun.

Once dried, some tea leaves are cured for additional fermentation to lend a different flavor. Although the processes are more or less fixed, the degree to which they are done at various levels determines the taste of tea.

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