1. Plucking the Leaves
The process of making the best tea in Sri Lanka begins in the lush, verdant tea gardens. Tea leaves are hand-plucked by skilled workers known as "pluckers," who select only the tender young leaves and buds. These leaves are picked with great care to ensure that only the best quality leaves are harvested. In Sri Lanka, tea estates often rely on skilled workers who have years of experience in identifying the perfect leaves for different types of tea.
- Plucking Season: The best tea is often harvested during the first and second flushes, when the leaves are young and tender.
- Types of Leaves: For premium teas, only the top two leaves and the bud are picked.
2. Withering the Leaves
Once the leaves are plucked, they are transported to the factory, where the next step in the process begins: withering. During withering, the leaves are spread out in thin layers on trays and left to air dry for several hours. This process helps to reduce the moisture content of the leaves, making them more pliable and easier to handle during the next stages of production.
- Withering Time: Typically lasts for 12-18 hours, depending on the tea variety.
- Purpose: Reduces moisture content and begins the oxidation process.
3. Rolling the Leaves
After withering, the leaves are rolled to break down the cell walls and release the natural oils and enzymes within the leaves. This is a critical step in the production of black tea, as it allows the leaves to undergo oxidation. The rolling process is done using specialized machines or by hand, depending on the estate and the type of tea being produced.
- Purpose: Releases natural oils, enzymes, and juices to begin the oxidation process.
4. Oxidation
Oxidation is the process where the tea leaves undergo a chemical reaction that changes their color, flavor, and aroma. For black tea, this process is allowed to continue for several hours, giving the tea its dark color and robust flavor. Green tea, on the other hand, undergoes minimal oxidation to preserve its lighter, more delicate flavor profile. The best tea in Sri Lanka often comes from estates that carefully control the oxidation process to ensure the perfect flavor balance.
- Black Tea: Full oxidation, resulting in a dark color and bold flavor.
- Green Tea: Minimal oxidation, preserving the fresh, grassy taste.
5. Drying
Once the leaves have been oxidized to the desired level, they are dried to stop the oxidation process. This is typically done in a drying chamber where hot air is blown over the leaves. The drying process ensures that the leaves are fully dehydrated, which helps preserve the flavor and aroma.
- Purpose: Halts the oxidation process and locks in the flavor.
- Drying Method: Hot air is used to quickly dry the leaves.
6. Sorting and Grading
After drying, the tea leaves are sorted and graded based on size, shape, and quality. The best tea in Sri Lanka is often categorized into grades such as Orange Pekoe (OP), Broken Orange Pekoe (BOP), and Dust, each representing different leaf sizes and qualities. The sorting process ensures that only the finest leaves make it to the top grades, while lower-quality leaves are used for blends or lower-priced teas.
- Grades: OP (whole leaves), BOP (broken leaves), Dust (smallest leaves).
7. Packing and Exporting
Once the tea is sorted, it is packed into airtight containers to preserve freshness. The best tea in Sri Lanka is often exported to global markets, where it is sold in bulk or packaged for retail. For tea lovers, buying Sri Lankan tea ensures they’re getting a product that’s been meticulously crafted and handled with care from leaf to cup.
- Packaging: Teas are packed in airtight containers to retain freshness.
- Exporting: Sri Lanka exports millions of kilograms of tea each year.
The journey of Sri Lankan tea from leaf to cup is a process that involves skilled workers, careful craftsmanship, and a deep respect for tradition. From the plucking of tender leaves to the final packaging, every step is essential to producing the best tea in Sri Lanka. Whether you prefer robust black tea, refreshing green tea, or delicate white tea, the expertise and passion that go into making Sri Lankan tea make it a global favorite.