An Orthodox tea factory is just a factory where the Orthodox approach is followed to process the leaves to produce tea and maintain quality. The Orthodox process therefore uses rolling to retain the whole-leaf structure in the tea while the CTC or Crush, Tear, Curl method of processing is mechanised and is used in black tea production to give a more robust and distinct taste and aroma. In this article you will find a detailed description of the Orthodox tea manufacturing process taking place in a tea factory and the production of this kind of tea.
Before we introduce the Orthodox tea manufacturing process, let us briefly discuss what Orthodox tea is.
Plucking
Hand-Picking: Similarly, Orthodox tea requires only the best tea leaves with majority of them being selected by hand to minimize the inclusion of leaves that are not tips or buds. This mutton proceeds in ensuring that quality of the tea which is being produced is always checked and maintained.
Withering
Purpose: Withering helps in the removal of moisture and makes the leaves pliable for the formation of cigars during rolling.
Method: The leaves are placed on withering troughs or racks; with air passing over them being a common procedure. This can take 12 to 18 hours and it depends on the environment in which the equipment is located.
Rolling
Traditional Rolling: The bitter leaves are rolled to make a twist and crack them to enable the release of oils. This step is significant because it has direct impacts on the quality of the prepared tea in terms of its taste and smell.
Equipment: The rolling can be carried out manually employing hand rollers or use sophisticated rolling machines that attempt to mimic the manual method.
Oxidation (Fermentation)
Controlled Environment: Two variants have been identified, namely post-rolling process where after rolling, the leaves are arranged in a cool and humid area to undergo oxidation. It takes approximately 1 to 3 hours after pouring the tea, and the degree of oxidation is watched keenly to control color and taste.
Color Change: Progressing on to the oxidation stage, the leaves change from green to copper green colour with the onset of the flavor profile of the tea.
Firing (Drying)
Purpose: Signal to stop oxidation, and results in moisture content of the leaves being reduced to 3% for shelf stability.
Methods: This is normally accomplished by making use of large drying gadgets or baking ovens where a warm air is passed on the leaves. They must regulate the temperature and time duration enough to ensure that the correctness of the tea is maintained.
Sorting and Grading
Separation: The tea leaves are then dried and must be classified and differentiated on grounds the size and quality of the leaves. This can be achieved through sieves or mechanical sorters available in the market for such a function.
Grades: Types of orthodox tea include the whole-leaf teas, broken tear, fannings, and dust. Market value differs from one grade to another with each of them appropriate for certain tea products.
Packing
Packaging: Finally, the graded tea is packed into the moisture-proof bags or containers for the purpose of storages. Tea is normally packed in foil bags or airtight containers; tea that has not begun to release its aroma is a high-quality tea.
Labeling: Labeling must be done effectively so that there is information about the origin, grade and the date of grounding of the tea.
Orthodox Tea Factory and Tea/ Tour Experience:
Guided Tours: Most Orthodox tea factories also facilitate factory demonstrations during which people can follow the production process. Tour guides or those who are knowledgeable on the process, can lead the client through the various steps like snapping, kelling and packaging.
Tasting Sessions: Such tours also have tasting scenarios whereby you can be served with different grades and types of tea manufactured in the factory.
Historical Insights: Some other factories also have information centers that give informations about the history of tea industry in the region making it even more informative.
Learning Opportunities:
Hands-On Activities: Many tea factories today have open areas to enable guests to participate in the tea-making process; picking, rolling or even tasting.
Workshops: There is more information on relating with tea masters in workshops that help one to learn more on the nature of tea productions, the process of tea production, and the ways of tea appreciation.
Orthodox Tea as the Name that Stands for Tea’s Value
Quality and Flavor:
Nuanced Profiles: Through orthodox method of processing, tea boasts of possessing wide varying flavors starting from floral derived from the fruit’s influences to the malty or spicy kind resulting from a particular region’s climatic influences.
Artisanal Craftsmanship: Related practices used in the Orthodox tea production spotlight traditional techniques and it naturally leads to a higher quality beverage.
Economic Impact:
Employment: Tea factories in the orthodox system are major sources of employment for rural population and prevent their communities from drifting to other product existence.
Sustainable Practices: Most teas in the Orthodox system are grown and processed in an organic manner, with the emphasis on environmental management and a strong social conscience.
Conclusion
An orthodox tea factory is truly a place of interest where tradition and art combine to give the fairest products, the teas. Selecting the right tea from picking the leaves up to packaging implies that the tea has to be of the finest quality, and has not lost its natural taste and aroma and this is something one can enjoy in a cup of tea. You enjoy not only the opportunity to observe the process of tea making but also plunge into the sphere of history and culture of tea producing countries. Whether one is an ardent tea lover or just a chatterbox keen to know how things work; a tour around an Orthodox tea factory is definitely a lovely, informative experience.
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