Tea production involves three main steps: withering, rolling, and fermentation. Withering, which takes 12-18 hours, reduces leaf humidity by about 50% and prepares them for rolling. The rolling step breaks cells, letting cell fluid contact oxygen, initiating fermentation. Fermentation depends on perfect conditions and monitoring as it dictates tea quality. Enzymes develop taste profiles and change leaf color during this 2-3 hours long process.

Differentiation According to Leaf Sizes Generally it is differentiated between leaf teas and broken teas. The small-leafed broken teas, which are cut during the repeated rolling, are naturally very high yielding. The names of the grades of tea are often very imaginative and vary even from plantation to plantation. They are always an expression referring … Read more

Processing As opposed to coffee, which is imported as green coffee and receives its final form in the country of consumption via sorting and roasting, tea is already processed on the plantations in the country of orgin and then exported in its final form. The most important phases of the treatment with respect to orthodox … Read more

Tea, a tree-like plant, is maintained shrub -like for the tea cultivation by regular pruning. Tea belongs to the species of the camellia. The evergreen shrub has got dark, ridged, leather-like leaves. The flower is white or rose-coloured; the fruit is small with a hard shell, similar to a hazelnut. Nowadays, its reproduction is rarely … Read more

Thea sinensis (or Chinese Tea) This plant remains shrub-like even without regular cutting and grows to a maximum height of 3 to 4 meters. It is especially suitable for medium climatic zones and even tolerates frost. The China-tea plant has been cultivated for many thousand years which resulted in an art variety of approximately 5,000, … Read more