Tea is grown in many parts of the world. They need hot and humid weather to thrive. For this reason, they are mostly found in southern regions of China like Fujian and Guangdong, Northern India such as Assam or Darjeeling, and countries with a tropical climate like Indonesia.
Many things can affect how tea is grown such as the type of plant used, how big it is allowed to grow before harvesting tea leaves for processing into tea leaves or fresh leaf teas; the amount of sunlight it receives; etc. One factor that has an impact on quality is picking time. The longer the tea harvesting time, the better the quality of tea is.
How is tea produced?
Tea is produced in several regions of the world, for example, Asia, Africa, South America, and around the Black and Caspian Seas with China, India, Sri Lanka and Kenya being the top tea producers worldwide. In general, producing tea is an engaging process, which involves multiple steps, each contributing to the creation of this extremely coveted beverage?
Camellia sinensis is the plant, the source of tea leaves, which plays a vital role in producing tea. It is worth noting however that the process fundamentally relies on the type of tea being produced, for example, black, green, white, or oolong.
Plucking: The process begins with hand-plucking young, tender tea leaves. These leaves contain the highest concentration of essential oils and flavor compounds.
Withering: The plucked leaves are spread out to wither. This reduces moisture content, making the leaves more pliable for subsequent steps.
Rolling: The withered leaves are rolled to break down cell walls, releasing enzymes that trigger oxidation. The level of oxidation differentiates tea types.
Oxidation: This step is critical for black tea, where harvesting tea leaves are allowed to fully oxidize. Green tea, on the other hand, is minimally oxidized, preserving its natural green color and antioxidants.
Drying: The leaves are subjected to heat to halt oxidation and reduce moisture. This step locks in the tea’s flavors and aromas.
Sorting and Grading: Tea leaves are sorted by size and quality. Higher-grade leaves fetch a premium due to their flavor and appearance.
Packaging: Once graded, the tea is packaged for distribution.
The result is a diverse range of teas, each with its unique flavor profile, aroma, and health benefits. From the lush tea gardens to your cup, the journey of tea production showcases the careful craftsmanship that goes into bringing this aromatic beverage to life.
Where does tea grow best?
Tea plants grow best in cooler climates with rainfall amounts of at least 40 inches per year. Above-average temperatures are preferable to below-average. The sun is important, but not as much as the rain and cool temperatures.
The climate in West Africa is perfect for tea plants to thrive, and it’s where the highest production of tea in the world comes from. India and Sri Lanka also produce a sizable amount of tea for commercial purposes. In fact, about 94% of all tea consumed worldwide comes from these two regions.
Tea plants need sunlight to grow properly, so they’re cultivated at higher elevations in cooler climates with more rainfall than average.
Care for Tea
The Tea Plant, scientifically known as Camellia Sinensis, is a charming shrub that typically reaches a modest height of around 6 feet when cultivated in containers or pruned to maintain its compact size.
Acquiring a tea plant might require some effort, but it’s worth exploring local nurseries or online options like Amazon to find this gem. Once in your care, nurturing a tea plant proves to be a gratifying endeavor.
Here are the fundamental guidelines for successful tea plant care:
Light: Optimal growth for your tea plant is achieved when it’s positioned in an area with full sun to partial shade. Sunlight fosters the plant’s robustness. Yet, when introducing your new plant to its surroundings, take a gentle approach to avoid subjecting it to harsh sunlight immediately.
Water & Fertilizing: Tea plants flourish in well-draining soil, but remember to keep the soil consistently moist. When the top layer of soil feels dry to the touch, give it a thorough watering until the soil is adequately soaked. Given their Camellia heritage, these plants prefer slightly acidic soil. During spring and summer, treat your tea plant to a general acidic fertilizer designed for camellias and azaleas. A wise practice is to fertilize every two weeks at half the recommended strength.
Location: Tea plants thrive in temperate climates, particularly those within plant hardiness zones 7-9. However, if you live in cooler regions, fret not. Tea plants can be potted and brought indoors during colder months, safeguarding them from chilly temperatures.
Pruning: Regular pruning is a nurturing touch your tea plant will appreciate. Aside from maintaining its size, pruning aids in encouraging new growth, and it’s the fresh leaves that eventually find their way into your cup of tea. As you prune, envision the future cups of tea you’ll be brewing with the new growth you’re promoting.
Cultivating and caring for a tea plant isn’t just an act of horticulture; it’s a journey that connects you to the very essence of tea itself. As you engage in this rewarding process, you’re fostering not only the growth of a plant but also your own connection to the centuries-old tradition of tea cultivation and consumption.
How to harvest tea?
Tea is one of the most popular drinks in the world, second only to water. However, many people are not aware that they drink this hot beverage without understanding its production process. Tea drinkers might be interested in knowing how tea is harvested and processed before it reaches their cup.
The tea harvesting process for each type of tea starts with picking leaves from a mature plant manually. The pickers then sort all leaves on site to remove any imperfections or debris before sorting by grade based on size and shape of leaf. Plants with larger leaves and buds, and those that are more mature produce a more valuable product. This sorting process is part of the tea harvesting process and can take place in the field, or sometimes in warehouses prior to being shipped to the processing facilities.
Once sorted, the leaves are taken to a full-scale factory or processing facility where they undergo a series of processes such as washing and grading based on size. The leaves are then dried either on-site or by means of an external drying machine. As part of the tea harvesting process drying the leaf is important because it determines how much moisture is left in the leaf after processing. This moisture content is what determines what type of tea you will end up with when you make your tea.
After drying, tea is then processed into the various forms we consume. For example, samples of different tea leaves can be mixed together to produce a finished product that resembles a teabag. Tea-bags are typically white and opaque due to the contents of carbon dioxide gas and solid particles such as rice or other filler used during processing.
Alternatively, tea can also undergo many forms of processing before it reaches the consumer including being wrapped in cellophane or other storage and packaging materials as well as being blended with herbs or spices that give it an appealing taste.
To process tea leaves, the tea is first made. Then the leaves are laid out on their sides and lightly roasted to dry them out so they don’t ferment. They are then tossed in a hot pan to toast the edges and turn them brown. When cooled, they are packed into tea bags or cans for storage or sale.
Tea leaves are also processed into black tea through a different process: steaming with freshly boiled water (not boiling water). After this, the leaves are laid out on their side and dried for about 15 minutes before being rolled up tightly like a cigar shape (called “coiling”). Rolling helps break down cell walls that contain tannins that give the blend its flavor and color. Then the leaves are cut into smaller pieces, which speeds up the oxidizing process and really brings out the flavor. The longer you leave it, the darker or more tannic it becomes.
The tea is then further processed this way:
This is a good time to mention “caffeine content.” Although caffeine is present in all tea, green tea has less than half that of black tea, which has less than coffee.
Tea is also processed by being steamed in a wok-like container called a gaiwan. This produces a distinctly floral flavor and aroma.
Not all tea leaves are processed through the same methods of harvesting tea. Black tea is processed via several methods. Some are not, and you have to be able to tell what kind of tea you are purchasing or drinking (kukicha, pu-erh, and some white teas). This is important to know as a raw material. Many people experience adverse effects from red or green tea and black tea, but not so with other varieties.
Tea harvester
Tea harvesting is an art that breathes life into the world of tea production. This intricate process holds the key to capturing the leaves’ essence and flavors, and sets the stage for the diverse range of teas we enjoy.
Within the realm of tea harvesting, two fundamental methods stand out: manual plucking by hand and the mechanized approach through machines. Each method contributes to the character of the tea we eventually savor.
Here are the two basic methods of plucking tea:
1. By Hand:
The tradition of hand-plucking tea leaves is a practice deeply woven into the heritage of tea cultivation. Expert tea pickers delicately select young, tender leaves, often just the bud and the first two leaves. This meticulous approach preserves the integrity of the leaves, which ensures they retain their natural oils and flavor compounds. Hand-plucking allows for a discerning touch, as skilled pickers can gauge the optimal leaves for harvest. While labor-intensive, hand-plucking enhances the quality of teas, especially those like white and high-grade oolong, where the focus is on the purity of flavor.
2. By Machine:
As technology strides forward, the mechanized method of tea plucking has gained traction. Mechanical harvesters employ a range of techniques, from shearing to suction, to gather tea leaves en masse. While efficient and capable of tea leaves harvesting large volumes quickly, machine plucking lacks the finesse of human touch. This can lead to the inclusion of more mature leaves, affecting the tea’s overall flavor profile. Machine plucking is often used for teas like CTC (crush, tear, curl) black tea, where uniformity is valued over the nuanced flavors of hand-plucked leaves.
In the dynamic world of tea harvesting, the choice between hand plucking and mechanized methods reflects a delicate balance between tradition and technology. Hand-plucking embodies the artisanal spirit of tea cultivation, while machines cater to modern demands for efficiency. Regardless of the approach, the heart of tea harvesting lies in the hands and tools that meticulously gather leaves, preserving the essence of the Camellia sinensis plant. The next time you sip your favorite cup of tea, remember that its journey began with the skillful act of a tea harvester, shaping the tea’s character from leaf to cup.
When to Harvest Tea?
When tea is picked, there is a three-stage process to harvest tea leaves. First, the hand-picking of the leaves from early to mid March; then it is machine picked from mid-March to late April; and finally it is handpicked again from late April until May. It takes about 3 days for each stage of picking; so the total time for picking is around 7 days.
The proper time to harvest tea varies depending on climate and other factors such as type of tea or whether it’s been well processed. In general, harvesting time extends through mid July with cooler weather in autumn and spring; therefore it’s recommended that tea harvest starts in early May to relay good quality teas.
Tea cultivars and varieties are today available in great quantities and lots of worldwide regions are engaged in the production of harvest tea leaves, flowers, and spices that you all typically enjoy in your tea cup. Professional tea producers keep tabs on the growing process consistently and customize it to produce quality tea whilst keeping specific flavor profiles in mind.
