Tree---->Leaf---->Tea

This post is to delineate the process through which the tea tree becomes a commoditized product. It encompasses the growing at a specified tea estate (UTK Kericho) and follows the process to its final stages where it then enters the Canadian Unilever for final processing and taste distribution.

Harvesting: Tea harvesting requires considerable skill, and expert harvesters, or pluckers, must be trained to recognize the optimum time that the tenderest tea leaves of the highest quality should be plucked. The leaves are plucked in the morning and collected in a basket. Typically, only the top two leaves and a bud are plucked to allow the tree to continue its normal growing process. When the basket is full, it is taken to a weighing station where the leaves are weighed.

 

Withering- The tea leaves are then delivered to a factory, where they are placed in a large drying trough away from direct sunlight. They are left to wither under large fans which reduce the moisture content. Leaves are spread evenly for uniform withering, maximum air flow and no heat generation. Finally, the leaf becomes limp and pliable.

Rolling-  When the leaves are withered, they are cut and rolled in rolling machines, which exposes their enzymes to air to begin the oxidation process. This is the process by which oxygen reacts with the enzymes to darken the tea leaf and enhance the flavour and strength of the tea (the longer the oxidation, the more intense this will be). A balance must be maintained as the leaf cannot be oxidized too long. Therefore, the oxidation process is monitored constantly by skilled workers who observe and regulate the temperature.

Drying- After oxidation the leaves are then dried/fired by passing them slowly through
 hot air chambers which evaporates all moisture. The leaves turn dark brown to black. This drying destroys the enzymes, hence stopping the oxidation process and transforming the tea into a stable product. The tea must then be cooled, after which it is sorted and graded. Each lot of tea must be sampled and is carefully measured and brewed in special cups. They are analyzed for quality by a taster and the sorted and graded tea is then shipped to a Unilever Tea blending expert.

Blending- The expert creates a well balanced flavour using teas of different character and origin, ensuring that there is a high quality consistence within the tea blends. This is to ensure a signature Red Rose taste. 

After blending, the teas are then transported to the main factory plant where they are packaged in tea bags. They are then boxed and distributed to the major branches of Unilever within the Caribbean. The boxes which i normally buy are sourced from Unilever Chile and shipped in bulk to Trinidad groceries.

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