How tea is made - the whole process!





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Published on Jul 24, 2010

Tea Factory : Watch how tea is grown, collected / harvested, processed in a traditional factory, then packed and sold in the market.

Tea is the agricultural product of the leaves, leaf buds, and inter-nodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the Camellia sinensis plant itself. Although tea contains various types of polyphenols, "contrary to widespread belief, tea does not contain tannic acid". After water, tea is the most widely-consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy. There are at least six varieties of tea: white, yellow, green, oolong, black and pu-erh of which the most commonly found on the market are white, green, oolong and black. A tea's type is determined by the processing which it undergoes. Leaves of Camellia sinensis soon begin to wilt and oxidize if not dried quickly after picking. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This process - enzymatic oxidation, is called fermentation in the tea industry, although it is not a true form of fermentation. It is not caused by micro-organisms, and is not an anaerobic process. The next step in processing is to stop oxidation at a predetermined stage by heating, which deactivates the enzymes responsible. With black tea, this step is executed simultaneously with drying. Some teas are not pure varieties, but have been enhanced through additives or special processing.

According to Wikepedia: "Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degree of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. The innate flavour of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo."

'This clip of professionally-shot broadcast stock footage belongs to the archive of Wilderness Films India Ltd., and has been filmed on either Digital Betacam or 1080i HD. Please write to us for licensing queries at wfi @ vsnl . com and admin@wildfilmsindia.com.''

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