The true character of tea begins to develop immediately after harvesting. Fresh leaves do not become ready-to-drink tea simply by being dried. Instead, they pass through a series of precise stages that determine their colour, aroma, flavour, and final character.

Withering

After harvesting, the tea leaves are spread across trays, racks, or specially prepared surfaces so that they gradually lose part of their moisture. This stage is known as withering.

Withering makes the leaves more flexible and prepares them for the following stages, such as rolling, kneading, or shaping. Natural changes also begin within the leaf during this stage and later influence its aroma and flavour.

The duration of withering varies according to the desired type of tea. Some teas require a longer withering period, while withering is very limited in green tea and may even be shortened in certain production methods.

Stopping Oxidation in Green Tea

In green tea production, the tea maker stops oxidation at an early stage to preserve the leaf’s green colour and fresh vegetal character. This is commonly achieved through steaming, as used in some Japanese teas, or pan-firing and roasting, as used in many Chinese teas.

This step is essential because leaving the leaves without heat treatment allows them to change gradually, affecting their colour, flavour, and internal composition. Green tea is therefore processed relatively quickly after arriving at the factory.

The leaves then pass through further processes, such as rolling, kneading, bending, or shaping, depending on the desired tea style. Finally, the leaves are thoroughly dried and sorted according to shape, size, and quality, making them ready for preparation.

Oxidation in Black Tea

Unlike green tea, black tea relies heavily on oxidation. After withering, the leaves are rolled or kneaded to varying degrees, creating gentle breaks in the leaf cells and allowing their internal compounds to interact with the air.

During this stage, the leaves gradually change from green to coppery or dark brown shades. At the same time, the aromas and flavours associated with black tea begin to develop, including depth, warmth, natural sweetness, and sometimes woody, honeyed, or fruity notes, depending on the tea’s origin and processing method.

Once oxidation reaches the required level, the leaves are placed in a dryer at a suitable temperature to stop the reaction and fix the flavour. The tea is then sorted according to leaf size, shape, and degree of breakage. Larger, whole, or less broken leaves are often considered more valuable in loose-leaf tea because they reflect greater care during harvesting and processing and provide a clearer experience when brewed.

Shaping and Sorting

Tea processing does not end with oxidation or drying. Additional stages may include shaping, sorting, cleaning, and grading, and these processes vary from one tea type to another.

In some teas, the leaves are shaped into needles, pearls, spirals, or tightly rolled forms. This shaping serves more than an aesthetic purpose. It also affects how the leaf opens during brewing, the speed at which flavour is extracted, and the overall experience in the cup.

The tea is then sorted according to size and quality. Whole leaves often produce a more balanced and clearly defined flavour, while smaller or broken leaves may infuse more quickly and produce greater strength, although they do not always offer the same depth or gradual development of flavour.

From the Farm to the Cup

Between the farm and the cup, the tea leaf passes through a long journey of precise work. It begins with selecting the proper harvesting time, followed by withering, roasting or steaming, rolling or kneading, oxidation in certain tea types, then drying, shaping, sorting, and storage.

Every one of these stages affects the final result. Good tea therefore depends not only on the quality of the leaf, but also on the experience of those who grow it, the precision of those who process it, and the method used to prepare it.

Herbal and Fruit Infusions

It is important to distinguish true tea from herbal infusions. True tea is made from the Camellia sinensis plant, while herbal and fruit infusions are prepared from plants, flowers, fruits, roots, or peels. From a botanical perspective, they are not considered true tea unless they contain tea leaves. Nevertheless, these beverages have their own value, offering a wide variety of flavours and aromas and being enjoyed in many cultures as everyday drinks or caffeine-free options, depending on their ingredients.

Some of the most popular herbal infusions include chamomile, mint, anise, hibiscus, and ginger. Fruit infusions often combine dried fruits, flowers, peels, and herbs in different blends that offer a refreshing and rich experience. Other traditional beverages include rooibos and honeybush from South Africa and yerba mate from South America. Each has its own distinctive properties and flavours, but they are not considered true tea unless they are made from Camellia sinensis.

An Experience Worth Discovering

The world of tea is vast, and every variety is shaped by different factors that influence its quality and character, including its growing region, climate, harvest season, processing method, and preparation style. Discovering tea is therefore not simply about knowing its name, but about gradually tasting different varieties and understanding their differences in aroma, colour, flavour, and aftertaste.

At Assam, we believe that tea is not merely a beverage, but an experience that begins with the origin of the leaf and is completed through careful selection, preparation, and presentation.

Assam … from the origin of the leaf to the completion of the experience.