The Various Ways Teas are Manufactured

Of all the beverages around the world, tea is undoubtedly one of the most popular choices. The growth of tea is meticulously controlled and customised to produce high-quality tea with distinct flavour profiles.

From the moment the tea seeds are sown until the moment the aroma reaches your olfactory sensibilities, the experts of the assam tea manufacturing company follows meticulous process and each of the step assures the highest quality tea and is necessary for the production of various types of tea.
True teas and herbal tisanes are the two main types of tea. True teas are prepared from the leaves of the Camellia sinensis tea plant. Herbal teas are produced from a variety of flowers, spices, and herbs, but do not include tea leaves. Flavoured teas are herbal tisanes infused with real tea leaves.

Did you know there are six types of true teas which are called white, green, oolong, yellow, black, and pu-erh.

Tea plants thrive in cooler climates with at least 40 inches of annual rainfall. These plants thrive in acidic soils and can be grown at a variety of elevations. Tea plants are currently planted between sea level and 7,000 feet above sea level all over the world. Higher-elevation plants mature more slowly and have more complex flavour characteristics.

Tea leaves can only be collected after the plant has reached the age of three years. Because it retains the quality of the leaves, tea is generally collected by hand. Harvests are usually done twice a year by the assam tea manufacturing company. The 'first flush,' which happens every spring, is the first harvest. The second harvest, known as the 'second flush,' takes place in the summer.

Year round, the plants are pruned by picking only the top two leaves and buds. This keeps the plants in the early stages of growth, encourages new shoots, and improves harvest results. In order to make real teas, oxidation is required. On a cellular level, oxygen reacts with organic substances, causing changes in look and taste. Tea professionals retain careful control over the oxidation process in order to generate the type of tea they desire.

Tea Production Process

White Tea
On enormous bamboo mats, tea leaves are withering for 72 hours. White tea leaves are dried in the sun or in the shade, conditional on the variety of white tea. Tea leaves are dried at 110 degrees Fahrenheit to prevent the oxidation process. Some white teas are steamed, while others are exposed to hot air blasts during the drying process.

Green Tea
Using steam or pan-firing to change the flavour of green tea is an option. Long branches, little pellets, cakes, and balls are all rolled out of the leaves. After rolling, the tea leaves are not allowed to oxidise. The leaves' green colour and earthy flavours are preserved as a result. The leaves are quickly dried and graded before being sold.

Oolong Tea
The tea leaves have withered in the same way that white tea leaves have. Rolling the wilting leaves releases more enzymes that promote oxidation. The oolong tea leaves are rolled into various forms at this stage, depending on the type of oolong tea.

Black Tea
In direct sunlight, freshly picked leaves wither. Typically, the leaves are spread out on wide bamboo mats and left in the sun until they become limp. When the leaves are malleable, they are rolled to release moisture and enzymes, which will be used in the next stage to react with oxygen. In a cool, damp environment, the tea leaves are stretched across bamboo mats. The leaves are allowed to rust until they turn a rich brown colour. Various procedures are used to dry the oxidised leaves. Steamed leaves are used in some recipes, while roasted leaves are used in others.