The journey of tea, from field to cup:

The journey of tea, from field to cup

Tea, a centuries-old beverage prized for its health benefits and aromas, follows a long journey before arriving in our cups. Each stage of its processing influences its quality and taste. Here's a detailed look at the tea-making process, from cultivation to infusion.

Cultivation and harvesting: the origin of quality tea

It all begins in the tea plantations (Camellia sinensis), which thrive in regions with warm, humid climates such as China, India, Japan, Sri Lanka, and Kenya. Growing conditions, including altitude, temperature, sunlight, and soil type, directly influence the characteristics of the tea.

Tea leaves are harvested by hand or mechanically. The most prestigious teas are often hand-picked to select only the tender buds and young leaves, rich in aroma. The harvest period varies depending on the region and the type of tea: the first spring teas, called "First Flush" in India or "Shincha" in Japan, are often considered the finest.

Withering: preparing the leaves

Once harvested, the leaves are spread out on large bamboo mats or perforated trays to release some of their moisture. This process lasts between 12 and 24 hours, depending on weather conditions and the tea variety. It softens the leaves and prepares them for further processing.

Oxidation: a key process for the character of tea

Oxidation is the stage that distinguishes different types of tea. During this phase, enzymes present in the leaves react with oxygen, changing their color and flavor.

Green tea undergoes minimal oxidation. The leaves are rapidly heated (roasting in China or steaming in Japan) to destroy the enzymes responsible for oxidation.

Black tea is fully oxidized, giving it a dark color and woody or malty notes.

Oolong tea is partially oxidized, providing a balance between the freshness of green tea and the roundness of black tea.

Rolling: developing aromas

After oxidation, the leaves are rolled to release their essential oils and intensify their flavors. Rolling can be done by hand for some artisanal teas or with the help of machines. It influences the final shape of the tea: twisted leaves, pearls, needles, or even compressed cakes for Pu-erh teas.

Drying: fixing the aromas

The tea leaves are then dried to stop oxidation and stabilize their aroma. This step is essential to preserve the quality of the tea and facilitate its conservation. Drying can be done by warm ventilation, roasting, or exposure to the sun using traditional methods.

Sorting and packaging

After drying, the tea is sorted according to leaf size. Whole leaves are generally considered the best quality, while broken leaves are used for tea bags. The tea is then packaged loose, in bags, or compressed.

Infusion: the revelation of flavors

Once it arrives at your home, the tea unfolds its full aromatic richness during the infusion. The water temperature and the infusion time play a decisive role in extracting the flavors:

Green tea is infused between 70 and 80°C to preserve its sweetness and vegetal notes.

Black tea tolerates higher temperatures, around 90-95°C, to release its full potency.

Oolong and white teas require longer infusions and moderate temperatures.

Each sip of tea is the fruit of a long and meticulous process, combining ancestral know-how and a passion for tea.