Tea production
Tea is the most popular drink in the world or the drink of countries such as China, India, Sri Lanka, Japan, Russia and the United Kingdom. Coffee is his closest friend. Tea leaves (unprocessed) contain more than twice the amount of caffeine found in coffee beans by weight.
Therefore, tea is the main source of caffeine. This tea plant is native to tropical Asia and is reported in tropical and subtropical regions. However, in tropical regions, it is planted at higher altitudes. Tea is a green tree that is cut down as a forest, it grows well in a temperature range between 12 ° and 35 ° C that receives more than 250 cm of rain. Rainfall should be distributed throughout the year. Humidity must also be high to promote leaf formation.
India is the second largest producer of tea in the world after China. In the year 2007-08, the production of Indian tea is estimated to be 8 Lakh metric tons. India’s main tea producing regions are in the northeast of the country, mainly Assam and West Bengal. Another region descends into the Nilgiri mountains in the south.
How did tea growing in India begin
The tea grown in India today varies by population and geography. Each tea growing region creates a different and perfect climate for tea. But did you know that tea in India has a long history? Maybe not. Historical records show that Indians were drinking tea before 750 BC and in the 16th century, they used tea leaves, garlic and oil to cook food.
However, the British are known to have discovered tea and developed it to a commercial level in this country. The British who consumed a lot of tea from China know that they started to grow commercial tea in India. By the 1750s, they were importing millions of tea bags from China every year.
Although they were able to increase the import and trade of opium, they realized that the tea they consumed was expensive and unsustainable. This achievement led to the intensive efforts of tea production in India.
Growing Conditions For Tea
The tea tree is a tropical plant and grows best in hot and humid climates. There is a close relationship between climate, seed and quality of tea. The ideal temperature for its growth is 20°-30°C, and temperatures above 35°C and below 10°C are harmful to the forest.
It requires 150 to 300 cm of rain per year which will be well distributed throughout the year. While prolonged drought is harmful to tea, high humidity, heavy dew and morning fog promote rapid development of young leaves. The alternating waves of hot and cold winds are very helpful for the tea leaves. Tea is a shade-loving plant and grows best when planted in shade trees.
The Process of harvesting of tea
A tea plant must be three years old before its leaves are harvested for tea. This tea is harvested by hand to preserve the quality of the leaves. The machines were used for many years, but the tea growers found that they were too hard and damaged the tender tea leaves.
The crops are usually harvested twice a year. The first harvest is known as the “first harvest” and takes place every spring. The second harvest takes place in the summer, and is called the “second harvest”.
The plants are cut regularly throughout the year by selecting only the first two leaves and buds. This keeps the plant in the early stages of growth, promotes new growth and maximizes harvest results. The tea pickers had to remove the tea leaves and place them in a large wicker basket.
After the baskets are filled, they are taken to the tea factory located in the tea plantation. The tea is processed on site because the leaves begin to absorb oxidation as soon as they are picked. Different types of oxidation are the main differentiators of good teas.
Process of production of tea
After the tea is brewed, it is transported to the processing plant to begin the next stage of the production process. These areas are close to the field, as the tea begins to oxidize as soon as it is picked. Oxidation is what creates pure tea, which is when oxygen reacts with the tea leaves to change its taste or appearance.
The process is different between each type of tea, with white tea getting the least processing and black tea getting only partial processing. Oolong tea and black tea follow a similar production process, but oolong tea is brewed for less time than black tea, which creates its unique taste.
The steps included in this part of the process may include drying, coloring, and molding. The tea is then heated, which can be infused in two different ways. The leaves are cleaned or roasted, depending on the desired result and taste. Going through this process can be a fun way to understand the process of growing and producing your favorite leafy green tea.
In fact, some tea leaves are extracted from this step to create tea bags, and this is another step in the production process. To complete this process, the tea is prepared and tested before being put into the bag. From there, it is shipped around the world to where you regularly buy your tea.
As you can imagine, this process from start to finish can be time-consuming, so don’t put too much dedication and energy into your cup of tea with so many health benefits. The next time you drink a cup of tea, you will now appreciate the effort it takes to bring tea leaves from the garden to your home for consumption.
