Green tea farming involves planting seedlings, nurturing them until maturity, and maintaining the tea fields through regular pruning, weeding, and fertilization.
Here's a more detailed breakdown of the green tea farming process:
1. Propagation and Planting:
- Seedlings: Green tea cultivation starts with seedlings, which are raised in nurseries. These seedlings are carefully nurtured until they are strong enough to be transplanted.
- Planting: The seedlings are typically planted in rows in the tea fields. The specific spacing between plants can vary depending on the variety of tea and the farming practices used.
- Maturation: It usually takes around two years for the tea plants to mature and begin producing tea leaves that are suitable for harvesting.
2. Field Maintenance:
- Pruning: Regular pruning is crucial for maintaining the shape and size of the tea bushes. Pruning also encourages new growth, which is where the most tender and flavorful tea leaves are found.
- Weeding: Weeds compete with tea plants for resources such as water and nutrients. Therefore, regular weeding is necessary to ensure the healthy growth of the tea bushes.
- Fertilization: Fertilizers are applied to provide the tea plants with the nutrients they need to thrive and produce high-quality tea leaves. The type and amount of fertilizer used can vary depending on the soil conditions and the specific needs of the tea plants.
3. Harvesting:
- Timing: The timing of the harvest is critical in determining the quality of the green tea. The first flush (first harvest of the season) typically yields the most prized tea leaves.
- Method: Tea leaves can be harvested by hand or by machine. Hand-picking allows for greater selectivity, ensuring that only the youngest and most tender leaves are harvested.
4. Processing:
While technically not "farming," the immediate processing of harvested leaves is crucial to green tea production. Key steps include:
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Steaming or Pan-Firing: To prevent oxidation, the leaves are rapidly heated. Steaming is common in Japanese green tea production, while pan-firing is prevalent in Chinese methods. This step is crucial for halting enzymatic browning and preserving the green color and fresh flavor.
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Rolling: The leaves are then rolled to break cell walls and release essential oils, further enhancing flavor and aroma.
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Drying: Finally, the tea leaves are dried to reduce moisture content and preserve them for storage.
In summary, green tea farming is a multi-stage process requiring careful attention to detail, from the initial propagation of seedlings to the ongoing maintenance of the tea fields. The methods employed can influence the final quality and flavor profile of the green tea.
