Darjeeling tea is a very prominent category of tea consumed in several parts of the world. It comes from the bush Camellia Sinensis like other teas and grows mostly in the Darjeeling district of West Bengal, India. The Darjeeling tea leaves are very delicate and carry a golden-bronze color with a fruity, floral aroma.
Its processing technique got developed in the 1800s and is popular as Orthodox Tea Production. The whole process focuses on retaining the aroma and flavor of the tea.
Let us read about the process of making tea in a factory.
- Step1- Tea Plucking by Tea Pickers
The Nepalese women pluck the tea leaves in unique bamboo baskets. Elegant tea plucking is an art. If the tea pickers do not pluck it properly, then the whole tea processing can hinder the quality of tea. So, the quality of tea leaves picked and brought to the factory is of utmost importance. Only skilled hands can pluck the perfect leaves.
- Step2- Weighing of Tea Leaves
In this step, the tea pickers send plucked tea leaves to the factory for weighing. The tea laborers get their quantity registered for future calculations. The leaves then enter the actual process of Orthodox Tea Production, which starts with withering.
- Step3- Tea Withering Process
During this step, the tea makers spread the harvested tea leaves on a withering trough. Withering troughs blow hot and cold air for about 14-16 hours to remove moisture. This stage of tea withering is essential, and the tea maker checks the status of the tea leaves by completely getting a handful of tea leaves and rolling them in the hand.
- Step4- Rolling Process of Tea
Then tea makers place withered tea leaves in the rollers, which may differ in size. The pressure exerted on the tea leaf is in the 'open and pressure' sequence. This process lasts for 45 minutes. During this tea rolling process, the color of tea leaves turns brown or copper. That is because the rolling ruptures the cells eject the natural juices and thus facilitates oxidation and pigmentation.
- Step5- Tea Oxidation or Fermentation
In this step, the tea makers keep the rolled tea leaves on the tea fermentation racks. The process is carried out at a low and cold temperature in the fermentation room for about 2-4 hours. In this process, the color of leaves becomes gloomy and coppery. A conventional aroma develops.
This process also differentiates a black, oolong, and green tea variety. Darjeeling Black tea undergoes whole fermentation; Darjeeling oolong tea passes through semi-fermentation while Darjeeling green tea does not pass through fermentation.
- Step6- Tea Drying Process
In this step, tea manufacturers load fermented tea leaves onto the dryer consisting of perforated moving trays. The inlet is at the temperature of 200 to 240°C. The complete tea drying method takes about 20 to 30 minutes.
- Step7- Sorting and Grading of Tea Leaves
Tea makers use oscillated sieves for sorting and grading tea leaves. That enables more significant size teas to remain on the top and broken to the bottom, hence defining different types of Darjeeling Tea by leaf size.
It is the manufacturing process that determines the formation of the type of tea. And this also relies upon the many tea seasons, according to which the tea gets categorized into Darjeeling First Flush, Second Flush, and Autumnal Flush. In case you want to check out the Darjeeling tea price we offer, click here.
- Step8- Packaging of Tea
The manufacturers pack tea leaves in tea sacks or wooden tea boxes depending on the tea leaves. They pack tea leaves of larger size, such as white tea, in wooden tea boxes, whereas smaller tea leaves get packed in paper tea bags with moisture-proof aluminum foil. This packaging is 100% moisture-free which helps in keeping the flavor of tea intact. To buy tea online, click on the homepage tab.
That is how the production of the Champagne of teas happens in a factory.
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The Influence of Himalayan Terroir on Darjeeling Tea
Darjeeling tea inherits its distinct personality from the rare Himalayan terroir. Situated at high altitudes with cool air, mist-covered mornings and mineral-rich soil, the region creates a natural environment unmatched by any other tea-growing area in the world. The sharp fluctuation between warm days and cold nights slows the growth of the tea leaves, allowing them to concentrate aromatic compounds that lend Darjeeling its signature floral and fruity notes. The slopes, rainfall patterns and natural drainage systems also contribute to the delicate character of the leaves. This terroir-driven identity is what makes Darjeeling tea instantly recognizable in the cup and why it is often compared to fine wines. Every estate and every elevation imparts subtleties of flavour, offering tea enthusiasts an experience that is layered, nuanced and deeply rooted in geography.
Generational Craftsmanship Behind Every Leaf
Beyond climate and soil, Darjeeling tea owes its excellence to the artistry of the people who produce it. For generations, families have lived and worked in the tea gardens, passing down knowledge that cannot be taught in books. From the precision of plucking to the careful monitoring of wither levels, each step requires experience, intuition and a deep understanding of the leaf. Master tea makers evaluate aroma, texture and moisture content with remarkable accuracy, often relying more on instinct than machinery. Their ability to read the leaf ensures that every batch reflects the authentic character of the season. This craftsmanship elevates Darjeeling tea from a simple beverage to a cultural heritage. The human touch behind every leaf is what transforms natural raw material into the celebrated Champagne of teas.
How Seasonal Flushes Shape the Tea’s Identity
One of the most fascinating aspects of Darjeeling tea is how dramatically it changes with each flush. The First Flush yields light, floral teas brimming with youthful vitality. The Second Flush develops muscatel notes and offers deeper amber infusions. The Autumnal Flush produces mellow teas with warm, earthy tones. These seasonal variations are not created artificially but occur naturally due to shifts in climate, rainfall and sunlight. This means that Darjeeling tea is not a uniform product but a reflection of time itself. Each flush represents a specific chapter in the life cycle of the tea bush and allows drinkers to taste the transformation of nature across the year. Seasonal diversity is one of the reasons Darjeeling teas are treasured by connoisseurs and sought after by collectors worldwide.
Quality Preservation Through Grading and Sorting
After drying, sorting and grading become crucial steps in defining the final character of Darjeeling tea. Expert graders assess the size, shape and consistency of the leaves to categorize them into whole leaf, broken leaf and fannings. Larger whole leaf grades are prized for their clarity of flavour, while smaller grades steep quickly and offer more intensity. This system ensures that every package of tea delivers a predictable experience while preserving the integrity of the harvest. Sorting also removes imperfections or uneven particles that could affect aroma or taste. The grading process contributes significantly to the reputation of Darjeeling tea by maintaining high standards and ensuring that consumers receive leaves matched to their brewing preferences. It is a meticulous stage that reflects the industry’s commitment to excellence.
Preserving Freshness Through Thoughtful Packaging
Once the tea has been processed and graded, maintaining its freshness becomes the final priority. Darjeeling tea is extremely sensitive to moisture, air and temperature, so proper packaging is essential. Whole leaf varieties such as white tea and delicate First Flush batches are typically stored in wooden tea chests that protect them during transportation while allowing the leaves to retain their natural structure. Finer grades are sealed in multi-layered paper sacks lined with moisture-proof aluminum foil. This prevents aroma loss and shields the tea from humidity, ensuring the flavours stay as vibrant as the day they were crafted. Proper packaging is therefore not merely a logistical step but a continuation of the artistry that begins in the garden. It safeguards the identity of Darjeeling tea until the moment it reaches the cup, completing the long journey from Himalayan slopes to the consumer.
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