Camellia Sinesis the common tea plant, was first cultivated in the 4th century CE, after wild specimens were brought to China from India. Actually an evergreen tree which may grow up to 50 feet, the domesticated plant is pruned to a bush-like state and kept at a height of five feet. After three to five years of growth, its leaves may be harvested to make tea. Today, women constitute the majority of pickers, collecting 60 to 70 pounds of leaves per person in a day, which approximately produce 20 pounds of dry tea, or 2800 cups of tea.
Camellia Sinesis the common tea plant, was first cultivated in the century CE, after wild specimens were brought to China from India. Actually an evergreen tree which may grow up to 50 feet, the domesticated plant is pruned to a bush-like state and kept at a height of five feet. After three to five years of growth, its leaves may be harvested to make tea. Today, women constitute the majority of pickers, collecting 60 to 70 pounds of leaves per person in a day, which approximately produce 20 pounds of dry tea, or 2800 cups of tea.
All tea comes from the same plant, and the different varieties (eg. Black tea, Green tea, Pouchong tea, Oolong tea) are the result of differences in the tea manufacturing process, and not due to different types of tea plants. However, from experience, tea manufacturers have discovered that certain varieties, locations, and seasons tend to produce Camellia Sinesis (tea plants), which produce better qualities of certain classes of tea.
production steps of black tea
The tea leaves are withered for about 24 hours under controlled temperatures ranging from 80 to 90 degrees farenheit, after which, the procedures for orthodox and CTC (cut, tear, and curl) methods diverge. Following the orthodox method, the leaves are then gently rolled for 1 to 3 hours depending on the reduction in weight from withering in a machine to bruise, crush or thereby release the leaf's juices and chemicals. Using the CTC method the leaves are machine chopped into uniform and very small pieces. Both methods similarly complete the process.
The leaves are spread out in thin layers in a cool environment to oxidize; to preserve the liquor (briskness) of the final tea product, temperatures during this step should be below 70 degrees farenheit.
The leaves are dried in oven-like machines which blow heat of approximately 200 degrees farenheit; the drying time is less for leaves that have been more fully withered during Step 1.
production steps Of green tea (Basic japanese Methode)
Tea leaves are packed into large, revolving containers that are blasted with hot air; the leaves' moisture is reduced to about 60 percent. A machine is used to roll the leaves without further drying them and again turned in a container until the moisture is reduced to about 30 percent. The leaves are rolled in a ridged trough until the moisture is reduced to 10 percent of its original level.
tieguanyin oolong tea
Tieguanyin Oolong Tea is one of the most prized teas grown in China. Tieguanyin is a medium oxidized Oolong with greenish/black color, a beautiful amber infusion, and an intoxicating aroma. The highest quality examples are classified as 'Monkey Picked'. Legend has it that monkeys were trained by monks to collect the leaves from the branches of the wild tea trees growing on steep mountainsides. In actuality the best Tieguanyin is cultivated, picked and processed by masterful human hands using centuries old techniques.
