From leaves on a bush…..to tea in a cup.


How’s it done ?

1.    Tea leaves are picked from the top of the bush ( which is a Camelia Sinensis shrub ) snapping the stem just below two leaves and a bud.

2.    Baskets full of tea leaves are then carried to the leaf processing factory.

3.    These freshly plucked leaves are then spread out on huge withering racks ( called withering troughs ) in layers no deeper that 8 inches.

4.    Fresh air is blown slowly through the layer of leaves from below and then from above, this takes 12 hours and removes 65% of the moisture

5.    The leaves are now floppy ( withered ) and are ready to be cut into varying particle sizes by a set of CTC ( cut, twist and curl ) rollers.

6.    These  tea leaf particles are then placed on a very slow moving rack with cool air gently blowing through from below. During the next 50 minutes oxidation will take place and the green tea leaves will turn quickly to a coppery colour. ( just like an apple if you bite into it and leave it )

7.    We’re nearly there…the oxidized tea leaves are then  transported by conveyor  to a huge oven ( dryer ) where the leaves are dried by jets of hot air which keep the leaf particles in mid air and travelling for a distance of about 20 metres until they fall out the end of the drier and are collected, and graded into different particle sizes by sieves.

8.    That’s it,  pure, innocent and natural….just tea leaves that are picked, broken up and dried, waiting for you to rehydrate then with boiling water when you feel like a cuppa …..make sure it’s a good one !

Ross Thompson

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