Tel:  0094 412 283 282

E MAIL: nalin@tsaragreenteas.com

Galaboda Group Tea Factory

Akuressa, Sri Lanka


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The Manufacturing Process of Green Tea


Cultivation and harvesting


01. This is a little about why we think we manufacture tea the best. A suitable climate for cultivation has a minimum annual rainfall of 45-50 in (114.3-127 cm). Tea soils must be acid since tea plants will not grow in alkaline soils. A desirable pH value is 5.8-5.4 or less. Tea can be cultivated up to 7,218.2 ft (2,200 m) above sea level and can grow between the equator and the forty-fifth latitude. The plants are reproduced through tile-laying or through seeds from trees that have grown freely.


02. A crop of 1,500 lb (681 kg) of tea per acre requires up to two workers per acre to pluck the tea shoots by hand and maintain the field. The tea plant is generally plucked every five to 10 days, depending on where it grows. The length of time needed for the plucked shoot to redevelop a new shoot ready for plucking varies according to the plucking system and the climatic conditions. Our method is to have seven day roundswhich are observed and carried out at Galaboda Organic tea gardens.


03. After the tea leaves are plucked, they must be dried to prevent fermentation, which stops any enzyme activity that causes oxidation. In China, green teas are often pan-fired in very large woks, over a flame or using an electric wok. The tea leaves must be stirred constantly for even drying. Withering is also used, which spreads the tea leaves on racks of bamboo or woven straw to dry in the sun or using warm air. Again, the leaves must be moved around to ensure uniform drying.
The leaf is initially withered in bamboo plates and can be steamed or dried, depending on the grade of green tea that needs to be made.



We hand pick the most tender two leaf and a bud to manufacture our green teas. Therefore, preserving all the natural ingredients/components of the tea leaf.


Weighing of green leaf

Drying

Dryer

4 After the tea leaves are plucked, they must be dried to prevent fermentation, which stops any enzyme activity that causes oxidation. In China, green teas are often pan-fired in very large woks, over a flame or using an electric wok. The tea leaves must be stirred constantly for even drying. Withering is also used, which spreads the tea leaves on racks of bamboo or woven straw to dry in the sun or using warm air. Again, the leaves must be moved around to ensure uniform drying.


The leaf is initially withered in bamboo plates and can be steamed or dried, depending on the grade of green tea that needs to be made.

Shaping
In most countries, rolling or shaping green tea leaves is done by machinery. In China, high-end leaves are hand-rolled into various shapes, including curly, twisted, pointed, round, and other shapes. Rolling the tea creates a distinctive look, as well as regulates the release of natural substances and flavor when it is steeped in the cup.

Shaping can be done by using rollers as well as double potter machines. The double potter machine gives a distinct twist to the leaf like a pellet, while the rollers can make the leaf wiry and curly.

Once the shape of the leaf is achieved to the correct standard we require, then it all goes in to a dryer for final stages. The drying need to be done very evenly so the end product has moisture content is less than 5 %.



Green Tea Products

  • Chaquoing Tea

    The tea looks like tiny pellets. These pellets open up during the brewing process.


  • Mao Jian Tea

    The leaves are very fine. This green tea is popularly known as 'green tip'.


  • Long Jing Tea

    Once processed, the leaves tend to be flat and have a jade colour.


  • Silver Tips

    This requires no explanation since, this grade is a premium product.


GET IN TOUCH

Galaboda Organic Green Tea Factory
Akuressa, Sri Lanka

P: 0094 11 2697716    M: 0094 77 3664309
F: 0094 11 2682716
Dr S. Nalin De Silva
nalin@tsaragreenteas.com

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