Tea Production

Tea is typically processed by two methods:

1. Orthodox

2. Non orthodox or best known as the CTC (crush•tear•cut) method

Orthodox method includes: 

•Plucking: leaves are harvested by hands

•Withering: leaves are laid out to wilt or wither for several hours to prepare them for processing.

•Rolling: softened tea leaves are rolled, pressed or twisted to break the cell walls C off the leaf. This exposes enzymes & essential oils in the leaf to oxygen in the air which is the start of oxidation. This process helps preserve the essential oils which contributes to the aroma of the tea.

•Oxidation: the process in which the oxygen in the air interacts with the exposed enzymes in the leaf—-turning it into a reddish-brown color while changing the chemical composition.

•Firing: heating leaves quickly to dry them below 3% moisture content & holt the oxidation process.

The non orthodox method focuses more on the tea’s appearance, flavor profile & machinery is involved. Can you guess which method we use?