To truly comprehend the making of a tea drink, it is important to delve into the intricate procedure that changes fresh tea leaves from farm produce; laboriously nurtured under sunlight and shade by caring hands so attuned they pluck only when ready; into the world renowned beverage. Harvesting (and the journey): harvesting is, similarly with coffee and wine in terms of when to pick them-in this case tea leaves are most flavourful/tender early on so the young leaves/buds. Tea harvests during different seasons can change the flavor and quality of a tea, with premium teas usually being handpicked on certain occasions.
After plucking, the tea leaves are left to wither; reducing their moisture content and making them softer. It lasts 12 to 24 hours, depending on the desired flavor profile and tea type. The withering is the primary step in which oolong tea can be subjected to a longer phase of its original preparation, resulting in particular aromatic and taste-specific treatments that are unique from other teas.
Once withered the leaves are twisted to release essential oils which heighten flavor and fragrance. This can be done by hand or with machines, each imparting different characteristics to the end product. An illustration of this would be hand-rolled teas, which tend to have a more intricate flavor and are desirable by tea enthusiasts for their craftsmanship.
Next is the oxidation step which sees that rolled leaves are laid out for air exposure, again releasing those enzymes to react and giving tea its color and flavor. The oxidation process differs greatly by tea type, being fully oxidized for black teas which is why it has much darker color and almost un-oxidized if at all in the case of green teas to maintain that light fresh taste. The temperature and humidity levels during this time are precisely regulated in order to achieve the objective at hand.
Unfortunately firing or drying is one of the final important steps in making a drinkable tea beverage as it stops oxidation and eliminates left over moisture, causing long lastingness to the product. The leaves are heated between 85°C and 105° C for a specific time, depending on the tea variety. This is a very important step in order to avoid the grow of any fungi and to keep its original flavor.
Production is finalized using blending and packaging, where tea leaves are regularly mixed with other things like for example herbs, spices or flavors to create a large number of different styles. Brands such as Twinings and Lipton mix their own teas to ensure a consistent flavor profile for each batch, that way consumers always know what they are getting every time.
Tea has long been an object of reverence; its handiwork and cultural meanings honored in a way that few other things are. As Thomas Lipton, a Tea Magnate himself had written once "Tea is the cup that cheers... the ritual of taking tea has every consolation for both body and soul. The importance of the stages is demonstrated at each step through meticulous care, which can summarise tea producers from all around the globe.
A teas warehouse where one can view the many ways we make a Tea Drink collection and gain more understanding of how others create their art.