The long and rich history of tea spans thousands of years and several cultures. Here’s just a brief overview of the tea’s journey.
Born in BCE: The origins of tea can be traced back to ancient China.
Legend has it that the Chinese Emperor Shennong discovered tea in 2737 BCE, when a few leaves from a nearby tree fell into his boiling water, and he found the resultant brew to be refreshing.
Even the consumption of tea has evolved over the eras. From being a luxury beverage consumed by the privileged few, it has now become the second most widely consumed beverage in the world.
Let’s see how this changed over time.
Over time, tea became an integral part of Chinese culture; finding a place in various rituals and ceremonies. The art of prep...
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Tea was introduced to Japan by Buddhist monks who had travelled to China to study. The Japanese developed their own...
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In the 16th century, Portuguese and Dutch traders brought the concept of tea to Europe. It rapidly gained popularity, especially...
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As the British Empire grew, so did the demand for tea; hence tea cultivation and production became more commercialised....
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In modern times, tea is widely consumed across countries, and comes in countless varieties, flavours and forms. There has also....
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USA
UK
Singapore
USA
UK
Singapore
USA
UK
Singapore
The annual cycle of cultivation activities in the good tea growing estate are mainly as given below ;
1. Harvesting
2. Fertilizer applications
3. Pest control
4. Weed control
5. Pruning & other bush Hygiene activities
6. Drainage
The most elaborate operation in tea cultivation. This aspect plays a key role in the quality and economics of the estate. This requires both skill and focus.
Fertilizer needs go hand-in-hand with harvesting, as the plants need nutrients to replace leaves harvested with regularity.
In the modern system of tea growing, the control of weeds and pests acquires major status. The growing emphasis on conservation of nature and the demand on natural resources is growing alongside production. Madhuting Tea Company follows global compliance levels and standards of Pest and Weeds control.
These are carried out to keep bushes productive throughout their lifespan.
A well-tended tea plant could outlive the normal trend and remain productive even
up to a hundred years.
Madhuting Tea Company retains a sustainable, active development programme. Tea and Shade Nurseries are established and maintained regularly for continuous development.
Most elaborate operation in Tea cultivation. This aspect plays a key role in quality and economics of the estate. This requires skill and focus.
Fertilizer needs go hand in hand with Harvesting as the plants needs nutrients to replace, leaf harvested with regularity.
With the modern system of Tea growing control of weeds & pests acquires major status. This is owing to the emphasis on conservation of nature. The demand on natural resources is growing with growth and production. Madhuting Tea Company follows compliance level of Global Standards on control of Pest & Weeds.
These are carried out to keep bushes productive throughout its life span. A well tended tea plant could outlive the normal trend and remain productive even upto hundred years.
Madhuting Tea Company retains sustainable active development programme. Tea & Shade Nursery are established and maintained regularly for continuous development.
From leaf to cup, tea undergoes a complex journey. The way tea is processed—whether black, green, or oolong—determines its taste, color, and aroma. Here’s a glimpse into the production process:
Process | CTC | Orthodox |
|---|---|---|
Withering | Conditions Physical & Chemical | Conditions Physical & Chemical |
Rolling/CTC | Rotorvane, BLC CTC Machines used for crush tear & curl | Rolling table Used for Rolling |
Fermenting | Process of Oxidation | Process of Oxidation |
Drying | Cessation of Chemical process, removal of moisture | Cessation of Chemical process, removal of moisture |
Sorting | Grading to various grades and sizes- BOP(L), BPS, BOP, BP, OF/PF, PD , DUST, BP1, OF1& DUST1 | Grading to various grades and sizes- FOP, GFOP, TGFOP, TGFOP1, BOP, BPS, FBOP, GFBOP, GBOP, GOF, OD, FBOP1 & OD1 |
To breakdown complex chemical compound in the cell to single compound which along with other simpler molecules they recombine to contribute to quality attributes of tea like ‘body’ and ‘flavour’ at a later stage.
The principal objectives of leaf maceration are to undertake cell rupture in the rolling or CTC machine where progressive disintegration of cellular organelles takes place.
Fermentation is the process during which the polyphenols in the tea leaf are oxidized in presence of the enzymes and subsequently condensed to form coloured compound contributing to the quality attributes of Tea.
Drying is the last stage of making Black Tea. The process is to arrest enzymic reaction as well as oxidation (Fermentation) and to remove moisture from the leaf particles. It also helps in producing a stable product with good keeping quality.
Sorting is the operation in which particles of Bulk teas are separated into various grades, different sizes conforming to the trade requirements.
Apart from uplifting the soul, tea has many wonderful benefits. Of course, it depends on what kind of tea you’re drinking.
To breakdown complex chemical compounds in the cell to a single compound, which along with other simpler molecules recombine to contribute to quality attributes of tea like ‘body’ and ‘flavour’ at a later stage. Chemical wither starts immediately after plucking. This process normally takes about 12 to 16 hours.
Physical withering reduces moisture content in the leaf and makes the leaf ‘flaccid’ which is essential for the subsequent steps for processing and for twisting or curling. This process takes about 4 to 6 hours.
The principal objectives of leaf maceration are to undertake cell rupture in the rolling or CTC machine where progressive disintegration of cellular organelles takes place. The mechanical breaking of shoots of this stage also results in the formation of particles of various shapes & sizes on the method adopted.
In the Orthodox process of manufacture maceration of the disruption of the leaf cell is carried out in the Rolling Table. During Rolling, juice from the leaf is removed / extracted out and the leaf is twisted and broken into a small particle.
The CTC machines achieve the three actions of Crushing, Tearing and Curling in the same machine at one go. Leaf appearance make, grade percentage, fibre content, Liquor and Infusion depend on the cut obtained in the CTC machine.
1) Green colour changes towards Brown Coppery Colour
2) Grassy flavour gradually disappears, Typical Tea flavour starts appearing
1) Condense to Theaflavin (TF) and Polymerize to Thearuligess (TR) and other product
2) Formation of Tea cream with a combination of TF, TR and caffeine
Drying is the last stage of making Black Tea. The process is to arrest enzymic reaction as well as oxidation (Fermentation) and to remove moisture from the leaf particles. It also helps in producing a stable product with good keeping quality.
Sorting is the operation in which particles of bulk teas are separated into various grades, different sizes conforming to the trade requirements.
Four main grades are produced, namely, whole leaf grades, Brokens, Fannings and Dusts within each of these sections. Tea is further split up into grades of varying qualities.
After the tea has been manufactured and sorted into its respective grades, it is necessary to be packed it suitable containers so that its quality does not deteriorate. Bulk packing containers should be fed from a hopper at a regular flow to ensure no loss of bloom and damage of leaf.
Apart from uplifting the soul, tea has many wonderful benefits. Of course, it depends on what kind of tea you’re drinking.
Tea can surprise you with its ability to be the hero in every recipe. Chill Winter drinks, iced matchas, herbal and spiced concoctions, you name it. Creamy, sparkling, decadent or sprightly, tea can blend in harmoniously in almost every recipe.
Orthodox teas leaves are the traditional produce with long leaf and flavoury, where milk need not be added to savour the flavour.
CTC (Crush, Tear & Curl) teas are granular with stronger malty liquors, which also give more cuppage. Usually milk is added to enhance its taste.
