Tea is still picked mainly by hand. The reason for this is that only the sweeter, tender leaves on the tea trees are suitable for use and machinery will not replace the knowledge of the skilled picker.
Tea comes in black, green and oolong varieties. The method of processing the leaf distinguishes the three types.
The traditional method of producing black tea begins with withering. The plucked leaves are placed on shelves called withering racks, where excess moisture is removed. They are then rolled in special machines that release the leaves' enzymes and juices, which give tea its aroma and taste. Next, the leaves ferment in a room with controlled temperature and humidity; finally they are dried in ovens.
Some processors try to speed production by using machines that finely chop the leaves, thereby cutting the time for withering and fermenting.
Green tea is made by steaming or otherwise heating the leaves immediately after plucking to prevent the fermentation that makes black tea. The leaves are then rolled and dried in order to release the natural juices that give the tea the unmistakable flavour that is known and loved throughout the world.
The tea is cut into very small leaves for use in tea bags and is left in larger sizes for loose tea. It is then cooled in a large fermenting room for between 3 and 5 hours. This process allows the tealeaves to oxidise and take on their final colour and flavour.
The tea is then packed and shipped to Bewley’s where it is packed and distributed all around the country.
