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The process of harvesting tea leaves doesn't involve boiling them. Instead, the leaves are typically plucked from the tea plant and then subjected to various processing methods depending on the type of tea being produced. Here's a breakdown of how tea leaves are harvested and processed:

1.

Plucking

: Tea leaves are harvested by hand or sometimes by machine. Hand plucking is more common for highquality teas as it allows for more selective picking of the youngest, most tender leaves.

2.

Withering

: After plucking, the tea leaves undergo withering, a process where they are spread out to lose moisture. This makes the leaves more pliable and prepares them for further processing.

3.

Rolling

: The withered leaves are then rolled, either by hand or using machinery, to break down their cell walls and release enzymes. Rolling also helps shape the leaves into the desired form, whether it's twisted, rolled into balls, or left loose.

4.

Oxidation

: Depending on the type of tea being produced, the rolled leaves may undergo oxidation. Oxidation is a chemical reaction that occurs when the enzymes in the leaves interact with oxygen. This process is crucial for producing black and oolong teas but is minimized or avoided for green and white teas.

5.

Firing or Drying

: Once the desired level of oxidation is achieved, the tea leaves are fired or dried to halt the oxidation process and remove any remaining moisture. Firing can be done through various methods such as panfiring, oven drying, or sun drying.

6.

Sorting and Grading

: Finally, the processed tea leaves are sorted based on size, shape, and quality. This sorting process helps ensure consistency in flavor and appearance.

Throughout these steps, the tea leaves are never boiled. Instead, they undergo a series of carefully controlled processes to develop the desired flavor profile and characteristics of the finished tea.

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