​What is Tea?

Tea, a globally beloved beverage, holds the second spot in the world's most consumed drinks, just after water. It's intriguing to discover that all tea varieties—Black, Green, Oolong, White, and Pu'erh—originate from the same plant, Camellia sinensis. This plant, akin to the camellia flowers found in gardens, is a sub-tropical, evergreen plant native to Asia but now grown worldwide. Flourishing in loose, deep soil, high altitudes, and sub-tropical climates, the Camellia sinensis plant is the exclusive source of authentic 'tea'. Beverages made from other plants are more accurately termed herbal teas or tisanes, such as chamomile, rooibos, and fruit teas.

Tea Production Methods

Delving into the world of tea production is a journey that can span years of study, focusing on one style. However, the art of tea production, whether it's Orthodox or Non-orthodox (primarily CTC, or 'Crush-Tear-Curl'), is a testament to the meticulous craftsmanship and artistry that goes into creating your favorite teas. Each step is carefully adjusted depending on the tea style, showcasing the dedication and skill of the tea producers.

Orthodox Production

Plucking: Tea leaves are harvested by hand, usually ranging from just the unopened bud to the top three leaves and the bud, depending on the type of tea. The tea plants are pruned into waist-high bushes to facilitate hand plucking. Post-harvest, the leaves are sorted to remove stems, twigs, and broken leaves.

Withering: The leaves are spread out to wilt and wither for several hours, making them pliable for further processing. During withering, leaves are gently fluffed, rotated, and monitored for even air exposure.

Rolling: This step begins the development of flavor and creates a variety of tea appearances. The softened leaves are rolled, pressed, or twisted to break their cell walls, releasing juices that expose enzymes and essential oils to oxygen, initiating oxidation.

Oxidation: The leaves rest for several hours to allow oxidation, where oxygen interacts with the enzymes, turning the leaves reddish-brown and altering their chemical composition. The duration of oxidation varies by tea type and conditions. Leaves may be rolled again or oxidized further depending on the desired tea.

Firing: The final step is quickly heating and drying the leaves to below 3% moisture content to stop oxidation. Proper drying ensures the tea will keep well.

CTC Production

CTC (Crush-Tear-Curl) production, in stark contrast to Orthodox, is a more rapid and mechanized process. It was specifically developed for the black tea industry, aiming to streamline production and reduce costs without compromising on quality. This unique method, different from the traditional handcrafted approach, offers a fascinating insight into the evolution of tea production.

Plucking: Similar to Orthodox plucking but handled more rapidly.

Maceration: Fresh, whole leaves are fed into a machine that crushes, tears, and curls them into small pellets. The tea looks like Grape Nuts cereal or extensive coffee grounds.

Oxidation: The ground-up leaves oxidize quickly due to the increased surface area.

Firing: The leaves are rapidly dried, similar to the Orthodox method, but in a more compressed timeframe.

CTC tea processes all steps more swiftly, often completing a batch in two hours, whereas Orthodox processing may take over a day. The resulting CTC tea has a unique characteristic of a shorter shelf life, losing flavor and quality more quickly than Orthodox tea. This is a key difference that sets it apart. While loose tea can last up to two years if stored properly, CTC tea retains its best taste for only 4-6 months. To counteract this, some specialty tea companies offer whole-leaf teas in larger pyramid bags or sachets, combining the convenience of tea bags with the quality of loose-leaf tea.