The Manufacturing of Tea – Part 1
Wednesday, November 10th, 2010
Because my wellness boot camps in India are at a 1600-acre tea plantation, my guests and I have the good fortune of seeing how tea is ma
nufactured from the initial picking of the “two leaves and a bud” until the tea is packaged for the open markets, so I thought I would share with you how this process works.
It starts with the harvesting of the tea leaves where as I had mentioned above, only the bud and the two youngest leaves are plucked. My boot camp guests and I are so fortunate to have the pleasure of hiking amongst the many trails and tea bushes of the vast estate and frequently come across the workers who manually do this harvesting, a pretty labor intensive process.

And did you know that an experienced worker can pick up to 60 pounds of tea a day which produces about 15 pounds of the final product.
These freshly picked leaves are spread out on trays and hot air is blown over them for up to twenty four hours to drive out the moisture. This is known as the withering process and during this phase the leaves lose about 40% of their weight. During the drying process the leaves turn a dark shade of green. Leaves that are to be made into black tea are then rolled and broken up with machines to release their enzymes and essential oils, preparing them for the oxidation process.
In my next post (part 2 of 3), I will discuss the oxidation and fermentation process. Part 3 will be the final section on tea where you will find out how manufacturing is done to create black, green, oolong, and white teas and what makes these teas different from each other.





