Tea Production
The Art and Science of Tea Production
Tea production is a fascinating blend of botanical artistry and industrial science. It is a complex process that transforms the leaves of the Camellia sinensis plant into the variety of teas enjoyed worldwide, such as black tea, green tea, and white tea.
Historical Context and Evolution
The history of tea cultivation dates back to ancient China. The earliest known reference to tea can be found in the Han dynasty, where tea was both consumed and cultivated. Over time, tea spread to other regions, with the British introducing commercial tea production to India using methods learned from the Chinese. This movement was part of a broader effort to break the Chinese monopoly on tea.
In Sri Lanka, tea production has become a significant economic activity, propelling the country to become the fourth-largest tea producer globally, following China, India, and Kenya.
The Tea Production Process
Cultivation
Tea production begins with the careful cultivation of the Camellia sinensis plant. This involves selecting optimal soil, climate, and altitude for growing high-quality tea leaves. Regions like the Assam and Darjeeling areas in India are renowned for their unique climates, which contribute to the distinctive flavors of their teas.
Harvesting
The leaves are typically handpicked to ensure only the finest leaves are selected. This stage is crucial as the quality of the tea is directly related to the leaves chosen for production.
Withering
Once harvested, the leaves undergo withering to reduce moisture content, making them pliable and preparing them for subsequent steps.
Rolling
In this stage, the leaves are rolled to break their cell walls, allowing the release of essential oils which contribute to the tea's flavor profile.
Oxidation
For black and oolong teas, oxidation is a key process. The rolled leaves are laid out in a controlled environment to oxidize, turning the leaves a dark color and enhancing the flavor. Green and white teas, in contrast, undergo minimal oxidation to preserve their lighter flavors and colors.
Drying
The leaves are then dried to halt oxidation and lock in the flavors. Various methods such as pan-firing or sun-drying are used, depending on the type of tea being produced.
Sorting and Packaging
Finally, the tea leaves are sorted, graded, and packaged for distribution. This stage also involves blending and adding any additional flavors if required.
Global Production and Trade
The global production of tea reached approximately 7.01 billion metric tons in 2020. The tea industry plays a vital role in the economies of major producing countries like China, India, Kenya, and Sri Lanka. Each of these countries has developed unique tea varieties, contributing to a diverse global tea market.