LEAF TO CUP PROCESS

Hand-plucking is more than just a method; it’s a cultural practice in the history of Ceylon Tea. Experts in tea plucking, often women who have years of experience behind them, have mastered the skill of selecting only the most tender buds and leaves. They do not damage the leaf, minimizing the length of the stalk attached to the leaf, when gently but swiftly plucking. Their knowledge of the tea bushes and their attention to detail in tea plucking, is invaluable.

Once the leaves are adequately withered, they are fed into rolling machines, where they undergo a twisting motion that releases enzymes responsible for the tea’s characteristic flavor. The nature and degree of rolling is controlled by the tea-maker, who aims to achieve the exact characteristics desired in the finished product. This rolling process also determines the twisted shape of the tea particles, ensuring an even infusion when brewed.

After rolling, the leaves are spread out on tables and left to absorb oxygen for approximately three hours. During this time, they turn a coppery brown color. This oxidation process is crucial as polyphenols in the leaves oxidize into theaflavins and thearubigins, which give black tea its distinct color and taste. The timing of this process is crucial, as deciding when to stop oxidation can significantly influence the flavor and quality ofthe tea.

The tea leaves are next passed slowly through a hot-air chamber, where they are fired until they reach the familiar black colour we associate with black tea. This firing process is essential, as it not only enhances the flavor but also reduces the volume of the leaves to about one-fourth of their original size.

The final stage of manufacturing is sifting and sorting. In this process, the tea is separated into grades based on particle size, ensuring consistent quality. Most of the stalk and fiber are removed, giving the tea its cleanest and purest fragrance, flavor, and appearance. Interestingly, the stalk and fiber don’t go to waste; they are repurposed to create instant teas, tea extracts, and even fragrances, showcasing the resourcefulness of the tea industry.

The tea auction is a transparent and disciplined method for maintaining fair market practices. With regulations in place, producers are encouraged to sell their tea primarily through these auctions, which helps stabilize prices and ensure quality control. The orderly nature of the auctions and its structured approach protects the interests of not only the producers but also builds trust among buyers, reinforcing the auction's pivotal role in the tea industry.

While maintaining the unique qualities of its components, tea blending involves combining different teas to create a final product that has a consistent flavor profile. This process is particularly prominent in black tea production, where blending can help achieve a balanced taste that meets consumer expectations. Blenders carefully consider factors like aroma, color, and flavor intensity, ensuring that each batch tastes the same, regardless of seasonal variations. The art of tea blending enhances the complexity of the tea and permits producers to maintain brand identity.

A technique is used to enhance and add depth to the flavour of Tea by incorporating external agents to the process. This method, often referred to as flavoring or scenting, involves adding aromatic ingredients, such as flowers, herbs, or spices, with the tea leaves. In this process, the flowers (like jasmine or rose) are mixed with the tea, allowing the leaves to absorb their natural aromas. After a set period, the aromatic ingredients are typically removed, leaving behind the infused tea with a unique and fragrant profile.