Tea Processing

Step by Step Guide

Tea Processing in Sri Lanka!

Art of Tea🌱☕

Sri Lanka is famous for its Ceylon Tea, known for its rich aroma, distinct flavor, and high quality. The tea processing method plays a vital role in maintaining this premium quality. Here’s a detailed, step-by-step explanation of the tea processing stages in Sri Lanka, from fresh leaf plucking to final packaging. 🌍💚

Step 1: Plucking the Tea Leaves 🍃

- Tea processing begins with the careful plucking of fresh tea leaves.
- Skilled workers hand-pick only the top two leaves and a bud, ensuring the highest quality.
- The time of plucking affects the tea’s flavor; morning plucking is considered the best as the leaves retain maximum freshness.
- The plucked leaves are then collected in large baskets and immediately transported to the factory to prevent oxidation.

Sri Lanka Woman Plucking Tea Leaves

Step 2: Withering 🌬️

- Upon arrival at the tea factory, the fresh leaves undergo withering to reduce their moisture content.
- The leaves are spread out on large troughs with built in fans, allowing warm air to pass through them.
- This process typically takes 12 to 18 hours, depending on temperature and humidity.
- Withering softens the leaves, making them flexible for the next step – rolling.

Withering process of tea leaves

Step 3: Rolling 🔄

- The withered leaves are then rolled using machines to break the leaf structure and release natural juices (enzymes).
- This rolling process helps in the oxidation process that follows.
- Rolling can be done mechanically or by hand in some specialty teas.
- The tea leaves take on a twisted or curled appearance, which is crucial for the final texture of the tea.

Rolling the tea leaves

Step 4: Oxidation (Fermentation) 🔬

Oxidation (also called fermentation) is a crucial step where the tea develops its color, flavor, and aroma.
The rolled leaves are spread on trays in a temperature controlled room to allow natural oxidation.
Oxygen interacts with the enzymes, turning the leaves from green to coppery brown.
This process lasts 30 minutes to 3 hours, depending on the type of tea being produced.
1. 1. Black Tea – Fully oxidized, giving it a strong flavor.
  2. Oolong Tea – Partially oxidized, resulting in a balanced taste.
  3. Green Tea – No oxidation (processed differently by steaming or pan-frying).

Oxidized Tea

Step 5: Firing (Drying) 🔥

After oxidation, the tea leaves are dried to halt further oxidation and reduce moisture to around 3-5%.
The leaves are passed through large drying machines with hot air (85°C - 100°C) for about 20-25 minutes.
This step enhances the tea's shelf life while preserving its flavor and aroma.

Tea Processing - Drying

Step 6: Sorting and Grading 📦

The dried tea is passed through sorting machines that separate the tea into different grades based on leaf size and quality.
Sri Lanka’s tea grading system is based on the size and appearance of the leaves, with common grades including:
- 1. Whole Leaf Grades – Flowery Orange Pekoe (FOP), Orange Pekoe (OP).
  2. Broken Leaf Grades – Broken Orange Pekoe (BOP), BOPF.
  3. Fannings and Dust Grades – Used mainly for tea bags.

Tea Grading

Step 7: Packaging and Distribution 📦🚛

The processed tea is packed into bulk bags or cartons for export and local distribution.
High-quality tea is vacuum-sealed or packed in airtight containers to maintain freshness.
Some premium teas are flavored, blended, or packed into tea bags before being sent to markets worldwide.
Sri Lanka exports tea to over 100 countries, making it one of the largest tea exporters in the world.