Harvest Blog

18/02/2020
The Tea Harvest
Plucking tea leaves is quite simple but a very important activity that involves detaching the young shoots from the plants, in almost all countries, this task is entrusted to the delicate hands of women. They pinch the delicate shoots between their thumb and forefinger, which is desired, and then place the leaves in a bamboo basket that they carry behind them. It is a critical operation since the amount of aromatic substances in the leaves varies accordingly as they mature.
The younger the leaf the higher the concentration of desirable aromatic compounds. However, the younger the leaf, the smaller it is and the smaller the harvest will be. Therefore, a garden's yield and the quality of the tea flavour will depend to a large extent on when the leaves are harvested.


Accredited to Third Edition Tea History Terroirs Varieties
Monthly Topic - Tea Families

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Before Robert Fortune discovered the 'secrets' of tea in the mid 19th century, europeans believed that green and black teas came from different plants. We know today that this is the phenomenon of oxidation that modifies the natural state of the leaves, changing the colour and taste.

Oxidation is produced by oxidase, enzymes that react when the cells of a tea leaf are broken. When reacting with oxygen, these enzymes trigger the oxidation of the leaf, so it is possible to change freshly harvested leaves into any type of tea.

Each family of teas comes from a particular method of processing the leaves. For example;, to obtain a green tea, the leaves must be 'fired' or steamed to disable the enzymes that cause oxidation.

There are six main categories or families of tea: white, green, yellow, wulong (or oolong), black and Pu er (or sometimes Pu-erh). I will be following these up each month to bring you some facts.

What is your favorite tea?
I like a spiced Chai tea


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I look forward to reading them.
Paula xx ....