Tea Grown Process

Tea Plants:

Camellia Sinensis is considered to be a tree rather than a bush and can reach heights of 45-60 feet. The leaves contain amino-acids, carbohydrates, mineral ions, caffeine and polyphenolic compounds and water which give characteristic color and flavor to the tea.

How Tea is Grow and Processed:

Tea like wine requires good combination of climate, soil, altitude, processed, blending and storage to promote the desirable favor. The higher elevations also yield finer quality and more flavor to tea; cooler temperature and high humidity slow down growing process as a result the flavor is more intensified. During the complex manufacturing process, the leaves are withered most of the water contents to become soft and pliable after the plucking, sorting and cleaning process. The green tea like dragon well and jasmine teas are undergone steaming, pan frying or firing and rolling process before it dried. Oolong teas and black teas are fermented to oxidize the polyphenolic compound to create the unique flavor and color of the infused liquor before drying process.

*Green scented teas like jasmine tea will not undergo fermentation.

The season of collecting leaves also plays an important to the tea quality; Teas are identified as "Spring tea", "Winter tea". Comparing to "Spring tea", "Winter tea" give more intense favor as the lower rain volume in winter result of a higher concentration of tea flavor vs. to high rain volume in summer that dilutes the concentration of tea flavor. As for collecting or tea plucking process, the newest growth such as two leaves and a bud or just a bud are considered a most premium tea and they are often plucked by hand; The low quality ones are mostly picked by machine and there will cause more broken and bruise on the leaves.