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FROM TEA LEAVES TO TEAPOT

The secret behind a very fine Darjeeling tea is the entire process, right from cultivation to harvesting to the way you look after the plant. Known as the Champagne of Teas, every harvest from renowned Darjeeling estates is unique and unlike any others, and every tea is processed and handcrafted in the most artisanal way.

 

Harvesting

Darjeeling tea production is one of the most labour-intensive processes in the world. Harvesting is done by hand, and only the two leaves and a bud are picked. It takes approximately 20,000 to 22,000 shoots to produce 1kg of Darjeeling tea.

 

Withering

The green leaves are evenly spread, allowing air to be passed through in a regulated manner to slowly evaporate moisture over a period of 14 to 18 hours.

 

Rolling

During the rolling process, the withered leaves are twisted and cell walls are broken. This process releases the natural juices that promotes oxidation.

 

Oxidation

Leaves are spread in very thin layers under cool and humid environment to allow the rolled leaves to slowly oxidise. The process lasts between 1 to 4 hours, depending on the temperature, humidity and quality of the tea leaves.

 

Drying

The rolled leaves are taken for firing or drying for about 20 to 25 minutes, to stop any further oxidation and remove any extra moisture.

 

Sorting

The final stage is to sort and separate the dried leaves into different grades through vibrating sifters with various sized meshes.

 

Finally, these Darjeeling first flush harvests are handcrafted in the most natural and artisanal fashion to produce an exceptional cup of Darjeeling First Flush Tea that you cannot replicate anywhere in the world.

 

This is the story of how our teas are grown, picked, processed and served to ensure the very finest cup of TWG Tea for you.

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