How Tea Is Grown and Made in India - Tea Bush to Tea Cup

For many Indians, a day begins with a cup of tea. Some prefer it strong with milk and sugar while some opt for a lighter cup of green tea. But have you ever wondered how do these tea leaves reach your kitchen?

It all starts in a tea garden where workers pick the leaves from tea bushes. The leaves then reach a factory where they are further processed before being packed and sent to the market.

India is famous for its tea plantations in gardens in Assam, Darjeeling, Dooars and the Nilgiri hills. The tea grown in different gardens can have different taste, colour and aroma. This depends on the region as well as the processing

Growing Tea in the Garden

The tea bushes require specific conditions to thrive, and due to the climatic differences in India, the yield and quality of the leaves differ from region to region.

Assam is famous for its massive tea gardens, which are located in a hot and wet climate. Darjeeling’s tea gardens are located in the Himalayas, and the Dooars region of north-western West Bengal is covered with large tea plantations in its plains.

Tea plantations require constant care and attention to produce high-quality leaves. The workers ensure that the plants are healthy and free from weeds. Furthermore, the workers trim the branches and pick off the shoots and leaves regularly. New leaves and shoots develop on the bushes, and they are gathered to process the tea.

The plants do not have a constant yield of leaves. Several factors affect the tea bushes, such as the weather, and the health of the plants and the garden. Due to these variations, the amount of tea produced differs.

Plucking the Fresh Leaves

Walk into a tea garden in the plucking season to see workers moving between rows of green bushes, picking fresh leaves as they go.

For many kinds of tea, plucking involves taking two leaves and a bud from a shoot. Leaves are the main part of most kinds of tea. However, for each kind of tea, there are special rules for plucking. The leaves that have been plucked are gathered and taken to the factory, where further steps begin.

Plucking is often done several times, as new shoots appear. Since the rate at which the shoots appear depends largely on the weather conditions, the amount of leaves that can be gathered changes from year to year.

What Happens When the Leaves Reach the Factory?

Freshly harvested leaves of tea are too juicy and tender to be processed immediately. The first step in the processing of many types of tea is to lay the leaves out to dry.

This procedure is known as withering. The leaves are left to wither until they are supple and pliable. The factory workers keep an eye on the leaves to make sure that they are ready for the next step.

The leaves should not be completely dried since they still need to contain some moisture to be able to go through the following procedures.

Rolling the Leaves to Bring Out Their Natural Flavour

Once the leaves are ready, they are rolled or passed through various rollers which crush them and extract the natural juices from within the leaves.

Depending on the type of tea to be produced, the tea leaves can be processed either by using rollers or by cutting and breaking them into small pieces.

It is important to note that the state in which the leaves are placed after rolling determines the subsequent development of color and taste of tea. In fact, it is during this particular stage that the unique characteristics of a given variety of tea start to emerge.

How Tea Gets Its Colour and Taste

After rolling, black tea leaves are typically spread out under controlled conditions to oxidize or react with the air. In this process, the leaves change color and develop the characteristic flavors of black tea.

The process is also referred to by its technical name – oxidation. In layman’s terms, oxidation is a chemical process that involves the combination of a substance with oxygen. This process brings about changes in the color, aroma, and taste of the leaves.

It is in this stage that the factory team keeps a close watch on the leaves since the outcome depends on the timing of this process. Leaves must not be left to oxidize for too long nor must they be heated at this stage.

On the other hand, green tea leaves undergo a different process. The leaves are heated at an early stage to stop oxidation and other chemical processes. It is this difference in production that gives black tea its distinct flavor and color from green tea.

Drying the Leaves

After withering, the leaves are subjected to a drying process using special machines that remove the bulk of the remaining moisture and set the stage for storage.

Drying stops most further changes in black teas and makes the leaves more brittle for sorting and packing.

Proper control of the drying process is critical; too little moisture and the product cannot be properly stored, while excessive heat destroys flavor and aroma.

The resulting leaves are now much closer to their final state as commercially packaged products.

Sorting the Tea Before It Is Sold

After drying, the tea is sent through machines or sieves that separate the leaves by size. Also in the factory, unwanted pieces may be removed and a final inspection takes place before packing.

Have you noticed that on some packets of tea there are different grades mentioned? This is often a description of the size and appearance of the processed leaves, rather than a personal comment on which teas taste better.

Smaller leaves will give out their colour and flavour more quickly when making a drink. Bigger leaves maybe slower. But the size of leaves is just one factor affecting the quality of black tea. The original leaves, how they are processed and also how the drink is made all contribute to the final result.

Blending and Packing the Finished Tea

Not all the produced tea is sold in the same way. Some of it is sold as an estate or batch, while the others are blended together with different batches or types of tea.

Tea blending allows manufacturers to achieve specific flavor, color, and strength of the leaves. It all comes down to the desired product which is to be created and not all products require blending.

Then, the produced tea is packed accordingly to the transporting means and to avoid humidity, air, and odors which could ruin the product.

From here, the tea is delivered to wholesalers, retailers, tea companies, or shops, and eventually, it reaches the customer who brewed it.

Why Tea from Different Regions Tastes Different

Have you ever wondered why a given cup of Assam tea could taste different from the same of Darjeeling? This is because the production process of these two popular Indian teas starts with different steps.

Leaves of Darjeeling, Assam and Dooars are influenced by weather conditions during growth, the quality of soil, the amount of rainfall and the types of plants used for production, the time of plucking, and other factors that could change the unique flavor of Indian teas.

It is worthy to note that Assam tea has a strong taste, whereas Darjeeling is famous for its aroma and flavor. Dooars plantations are also distributed throughout northern West Bengal.

Moreover, the way people prepare tea could also influence its final taste. It depends on how long they boil the leaves, the ratio of the required amount of leaves to water, the temperature of the water, and the addition of milk or sugar.

That is why different kinds of Indian teas could have diverse flavors and different sensations on the tongue depending on the growing conditions of the plantations and the preparation method of the infusions.

Every Cup Has a Journey Behind It

Making tea is a hard job, which requires a lot of effort before the leaves reach your house. Some people have to take care of the plants, pluck the leaves and take them to the factory. The factory workers have to process, dry, sort and pack the leaves so that they can be sold.

Each step plays an important role in making your daily cup of tea. The leaves are affected by the surroundings they are in, the process they go through in the factory and the way they are stored.

The next time you drink a pot of tea, remember all the hard work that went into making it and think of the journey the leaves took before ending up in your teacup.

Frequently Asked Questions About Tea in India

1. Which state in India produces the most tea?

Assam is one of India's leading tea-producing states and is widely known for its large tea gardens and strong, full-bodied black tea. West Bengal is another major producer, particularly known for Darjeeling tea and tea grown in the Dooars region.

2. What is the difference between Assam tea and Darjeeling tea?

Assam tea is generally strong, rich and malty, making it popular for milk tea. Darjeeling tea is often lighter, with a floral aroma and delicate taste. The climate, soil, elevation and local growing conditions contribute to these differences.

3. What is Dooars tea known for?

Dooars tea comes from the foothills of the eastern Himalayas in northern West Bengal. It is generally known for its brisk, full-bodied taste and is widely used in blends for everyday tea drinking.

4. Can tea be grown in a home garden?

Yes, tea plants can be grown at home in suitable conditions. They need an acidic, well-drained growing medium, regular moisture, warmth and enough sunlight or partial shade. However, growing enough leaves to produce tea regularly requires several plants and patience.

5. How long does a tea plant take to produce leaves for harvesting?

A tea plant usually needs around three years before it can support its first light harvest, although the exact time depends on the variety and growing conditions. Commercial tea gardens may take longer to reach full production.

6. Does tea contain caffeine?

Yes, tea naturally contains caffeine. The amount varies according to the tea type, leaf variety, serving size and brewing method. Green tea and black tea both contain caffeine, although the amount in a particular cup can differ.

7. Why does tea sometimes taste bitter?

Tea can taste bitter if it is brewed for too long, prepared with water that is too hot for the tea type, or made with too many leaves. Adjusting the amount of tea, water temperature and brewing time can help produce a smoother cup.

8. How should tea be stored to keep it fresh?

Store tea in an airtight container in a cool, dry and dark place. Keep it away from moisture, strong smells, direct sunlight and heat, as these can affect its aroma and taste. Refrigeration is usually unnecessary for dry tea leaves.

9. Does loose-leaf tea have better quality than tea bags?

Not always. Quality depends on the tea leaves, processing, storage and product grade rather than packaging alone. Loose-leaf tea often allows more room for the leaves to expand during brewing, while tea bags are convenient for quick preparation.

10. What is the best way to brew Indian black tea?

A simple starting point is to use fresh water, add about one teaspoon of tea per cup, and steep for three to five minutes. Adjust the strength to your preference. If you are making Indian milk tea, you can simmer the tea with water, milk and your preferred amount of sugar or spices.