The Tea Production Process

According to Wkipedia, the Tea Council of China and the UK Tea Council, There are four main steps in the processing of tea.

1. Plucking
The tea plant can grow to 2.5 metres in height over 4-6years. The plant, once plucked, can last for over 100 years. From late March to early December the shoots are plucked from the plant. These shoots are on the end of the stem in a curled leaf form. Some shoots are more valuable then others and are used in special brews of tea.

2. The Factory
The Tea is first "withered" for 14-16 hours, when it is brought to the factory. This releases 65% of the water content.
It is then screened
Then it goes through either rolling or cutting machines depending whether a light or strong tea is required.
The leaves then "ferment". This is in a cool room for 2-4hours. The leaves turn from green to brown.
Then the leaves go into the Tea Dryer for 20-30minutes. This deactivates the enzymes and leaves the tea with only 2% water.

3. Grading
After the tea leaves have been through this whole process they are graded. There is no instructions on how to grade tea except most grades are determined by the size of the leaf and where it was located on the tea bush.
Some grades include:
D - Dust : Fine, small particles. Often used in tea bags.
F - Fanning: Very small, broken leaf.
S - Souchong: Largest leaf, located at the bottom of the plant.

4) The End
The tea is then shipped to another factory to be bagged and packaged.
Then it is brought to your supermarket.
You buy it.
You drink it!

Most tea processing plants are in Vietnam, India, China and Japan.

Picture: www.travelblog.org/.../blog-279071.html