Tea is harvested primarily by hand, focusing on the young, tender leaves.
The Manual Process of Tea Harvesting
Tea harvesting is a meticulous process that requires skill and care. Unlike machine harvesting, manual harvesting allows for selective picking, ensuring only the highest quality leaves are gathered. This method is crucial for producing premium teas.
Key Aspects of Hand-Harvesting
- Selective Picking: Instead of stripping all leaves, tea harvesters focus on the top few leaves and the bud (or tip). This includes:
- The top young leaves that are tender and flavorful.
- The bud, which is the unexpanded leaf at the end of the shoot.
- A small portion of the stem to which the leaves are attached.
- Timing: Harvesters carefully choose the time of year and day to harvest, often depending on the type of tea desired.
- Quality Control: Hand-picking ensures that only undamaged, healthy leaves are selected. This maintains the quality and flavor profile of the tea.
Why Hand-Harvesting?
Hand-harvesting is preferred in many tea-producing regions for its:
- Quality: This selective method results in a higher quality tea with a richer flavor profile.
- Precision: Allows for picking only the best leaves, avoiding the older, less desirable ones.
- Versatility: Different tea types require different leaf selection criteria, which hand harvesting accommodates.
In summary, tea harvesting is a careful, manual process where only the young and top leaves along with the bud and a portion of the stem are picked, ensuring the highest quality tea.
