Tea In India
Everything There is to Know
When did Tea Come to India?
How Is Tea Produced In India?
which is when tea leaves are freshly plucked, laid out on troughs, and are raised under the right conditions for the next stages. The next stage is rolling. This process crushes and squeezes the leaf, letting out all the oils and juices. The rolling of the tea leaves is very critical to the color strength, aroma, and taste of the tea. So, after rolling is the fermentation process. After the rolling, comes fermentation. The leaves sit in a fermentation room for around an hour and a half or more. During this time, the fermentation room has a cool but humid temperature. When being in the fermentation room the tea leaves become grainy, and blacker. This makes heavier, and stronger tea. Finally, the step to making tea is the drying process. After fermentation the leaf is passed onto a dryer to stop the leaves from fermenting any longer. Then, the tea is sorted and graded, packaged, and exported to its destination.
Laws Passed About Tea
Did You Know?
What is Quality Tea?
- Seventy percent of tea is consumed in India.
- Manufacturing of "Instant Tea" in India started in the 1960's
- Tea is mainly grown in Nigliris, Kangra, Dareeljing, and Assam
- India is the top exporter of Tea.