How tea leaves are harvested?

The process of tea leaf harvesting varies depending on the type and quality of tea being produced, but the following general steps are typically involved:

1. *Season and Timing:* Tea leaves are harvested at specific times during the growing season to ensure optimal quality. For instance, in the spring and summer, when the leaves are young and tender, harvesting often takes place.

2. *Hand-picking:* High-quality teas, especially specialty varieties, are usually hand-picked to ensure that only the finest leaves are selected. Skilled workers carefully pluck the young shoots, including the unopened leaf bud (known as a "flush") and the first one or two leaves below it. This selective harvesting contributes to the tea's superior flavor and aroma.

3. *Machine-harvesting:* For larger-scale production of more commercial tea grades, machine harvesting is sometimes employed. Machines, often resembling hedge trimmers, mechanically cut and collect the tea shoots. While machine-harvesting can be more efficient, it may result in a less refined tea compared to hand-picking.

4. *Pruning:* In certain tea-growing regions, pruning is done before harvesting. This involves selectively cutting back older branches to encourage new growth and enhance the quality of the tea leaves.

5. *Withers:* Once harvested, the tea leaves are often left to wither or dry slightly to reduce their moisture content. This step helps prepare the leaves for further processing.

After harvesting and withering, the tea leaves undergo additional processes such as oxidation (for black tea), drying, rolling, and fermentation (for some types of tea) to develop their distinct characteristics. These subsequent stages play a crucial role in shaping the final flavor profile and quality of the tea.