Darjeeling Tea Processing

Darjeeling Tea Processing

Processing performs a vital role in maintaining the standard of Darjeeling tea. Even immediately, it's processed utilizing orthodox strategies instead of the standard CTC (Curling, Tearing and Crushing) technique that's followed in the plains. There are a number of intricate and delicate steps concerned in processing.

Plucking Leaves From The Backyard

This is step one that's an art by itself. There needs to be selective plucking of a few leaves and the bud that makes the shoot. One needs round 22,000 shoots to make one kilogram of tea. A tea garden worker plucks round 4 to 5 kilograms per day and it requires quite a lot of hard work. Cold and damp climate hinder the plucking process with troublesome hilly terrain additional compounding it. Bulk of the plucking takes place during monsoon. One requires plenty of skill to pluck efficiently.


Withering is the subsequent step. It is a way of drying the leaves in a factory and basically entails removing moisture content. Initially, they have around 70 to eighty % moisture. They're placed in long wooden boxes and powerful wind is blown by them. This helps in uniform drying. The boxes are usually 80 foot long, 6 toes large and four ft in-depth. Withering takes places for almost sixteen hours and removes practically 70 % of the moisture.


Rolling is the following process the place mechanical rollers press and twist the leaves. The main goal behind rolling is to take out any left moisture and flatten the leaves. It is essential to observe the step so that they do not break. The process lasts for practically eighty minutes.


In the fermentation stage, the leaves are positioned on clear trays in a damp and funky environment. Fermentation takes https://www.bostonteacampaign.com/collections/black-darjeeling-tea place through a bio-chemical process and lasts for around 4 hours depending on the tea's quality. Highest quality Darjeeling tea develops its flavour and aroma throughout this process and any type of underneath remedy can completely destroy the tea's quality.


The leaves are dried as soon as again after fermentation with the help of enormous mechanical dryers. They're put by way of conveyor belts that vibrate and expose the tea to a temperature ranging between 115-one hundred twenty°C. The entire process lasts for about 30 minutes.


This is the final stage where grades of various leaves are sorted and packed based on their size (full, damaged, mud and fanning). It takes places with the assistance of automatic sorting machines.



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