“From Tea Gardens to Global Delight: Unveiling the Artistry of Tea Manufacturing”
Cultivation
Nestled in the misty highlands of Sri Lanka, the tea plants of Ceylon thrive in the perfect harmony of rich soil, cool temperatures, and abundant rainfall. Camellia sinensis, known for its exceptional flavour, is meticulously grown on sprawling tea estates, creating a tapestry of verdant beauty.
Plucking
Every morning, skilled tea pluckers venture into the tea gardens, their nimble fingers selectively choosing the finest leaves and unopened buds. The “two leaves and a bud” rule is followed, ensuring that only the youngest and most tender parts of the plant are harvested. This hand-plucking method guarantees the delicate nuances and flavours unique to Ceylon Tea.
Withering
The plucked leaves, brimming with vitality, are transported to the tea factory, where they undergo the process of withering. Spread out on large trays or troughs, the leaves are gently exposed to ambient air, allowing moisture to evaporate. This controlled withering renders the leaves pliable for the subsequent steps while preserving their natural oils and flavours.
Rolling
With meticulous care, the withered leaves are rolled, either by hand or using rolling machines. This crucial step ruptures the cell walls and initiates oxidation, exposing the leaves to oxygen. Through this rhythmic action, the leaves release enzymes that react with oxygen, setting in motion the development of the tea’s distinct flavours and aromas.
Oxidation/Fermentation
The rolled leaves, now in a state of transformation, are carefully spread out in cool, humid rooms. Here, under the watchful eye of experienced tea masters, oxidation takes place. Over several hours, the leaves darken as chemical reactions unfold, creating a spectrum of teas with varying levels of oxidation—be it the vibrant green of a delicate green tea or the deep russet of a robust black tea.
Firing/Drying
Once the desired level of oxidation is achieved, the tea leaves are subjected to heat to halt the enzymatic activity. This firing process, often conducted in large drying machines, ovens, or pans, removes any remaining moisture from the leaves, ensuring their long-term preservation. The firing temperature and duration are carefully controlled to retain the delicate balance of flavours and prevent over-drying.
Sorting/Grading
Like art connoisseurs, trained tea tasters meticulously sort and grade the dried tea leaves based on their appearance, size, and quality. Using sieves and screens, the leaves are classified into various grades—whole leaf, broken leaf, fannings, or dust. This meticulous sorting guarantees consistency and allows tea enthusiasts to choose teas that suit their preferences.
Packaging
The sorted teas, now bursting with flavour and aroma, are meticulously packaged to retain their freshness and quality. Whether it’s elegant loose leaf tea in airtight containers, convenient tea bags, or stylish tea sachets, the packaging ensures that the essence of Ceylon Tea is preserved until it reaches your teacup.
Quality Control
At every stage of the manufacturing process, rigorous quality control measures are in place. Expert tea tasters conduct sensory evaluations, examining the appearance, aroma, and taste profiles of the teas. Lab tests ensure compliance with safety standards and regulatory requirements. These stringent quality control measures guarantee that only the finest Ceylon Teas make their way to tea lovers worldwide.
Distribution and Export
Finally, these exquisite teas embark on a global journey. Packed with care, they traverse continents, gracing tea shelves in cafes, homes, and specialty stores.