The Tea Harvest
In countries of tea cultivation, it is customary that only the upper leaf bud and the next two leaves down, (the youngest ones of a sprout), are plucked.
It is widely acknowledged that older leaves have a detrimental impact upon the quality of the finished tea. Altitude also plays a significant role in shaping the taste and textural profile of tea. In the elevated, cooler regions, the tea naturally grows at a slower pace. The protracted harvesting time enables the characteristics of the tea to develop more efficaciously, therefore guaranteeing a much higher quality of the finished product.
The process of plucking the tea requires meticulous attention and dexterity, and is usually performed by women. Usually, plucking yields approximately 16 – 24 kg of green leaves daily. Ultimately, this amount produces between for 4 – 6 kg of finished tea. The green leaves are transported to the factory which is normally located on the plantation 2 to 3 times each day, where they will undergo stages of production which will determine colour, texture, taste and appearance.