Harvesting remains a labor-intensive task performed by skilled hands, as machinery risks damaging the delicate leaves. Selectivity is key; only the top young leaves, along with their accompanying stem and bud, are picked. This combination, known as a "flush," forms the foundation of tea production. A flush with two or three leaves is esteemed as "golden flush," while flushes with more leaves are also harvested depending on the desired tea type.
Timing is crucial in tea harvesting. Picking prematurely results in reduced yields, while delayed harvesting can compromise the tea's quality. Ideally, leaves should be plucked when they have developed three to five buds and have attained optimal size and flavor.
After careful hand-picking, the harvested leaves are meticulously collected in large wicker baskets by tea pickers. These baskets are then transported to processing plants on the plantation. Once at the plant, the leaves are spread thinly on trays and left to dry under the sun, initiating the initial stage of tea processing.
In recent years, technological advancements have complemented traditional methods in tea cultivation. Drones equipped with sensors are employed to monitor plant health, optimizing harvest times and improving overall yield and quality. Additionally, sustainable practices such as organic farming and fair trade initiatives have gained traction, ensuring both environmental responsibility and social equity within the tea industry.
Despite modernization, the art of tea harvesting retains its intrinsic connection to nature and skilled craftsmanship, preserving the rich heritage of this ancient beverage.
Tea Harvesting Process Evolved
