We have 50 acres of land. 39 acres of land has been cultivated with tea plants. The tea plant, technically known as Camellia sinensis is cultivated in more than 30 different countries. There are two major verities of the tea plant: sinensis and assamica. The sinensis variety has leaves five to twelve centimetres long, while the leaves of the assamica variety may measure up to twenty centimetres in length. Tea plants prosper in areas with foggy mornings, balmy days with temperatures of 28C-34C degrees and heavy yearly rainfalls. Most teas grown in sedimentary soils that is slightly acidic. Tended tea bushes will produce tea for up to 50 years and some tea plants are reputed to be centuries old. To ensure of the quality of the final product, tea plants are chosen for harvesting on the basis of "pubescence" indicated by hair growth on the underside of the leaves, and for an attractive green colour.
Some tea is mechanically harvested, but the majority of the tea crops are harvested by hand.Technology can't match the expert eye of our pickers. Most of the harvesters are women, who walk between the rows of tea bushes plucking the leaves by hand and tossing them into baskets strapped to their backs. Our staff come from the local community, it's a mutually beneficial situation. Our business has become vital for the local community providing stable employment year round.
Hand harvesting remains much superior to mechanical harvesting because for the highest-quality tea, care must be taken to pluck only the "flush" of the tea plant-the tender new growth on the pruned bush, consisting of two leaves and the bud. The tradition of plucking only the bud and two leaves to produce high quality tea may affect more than just the tea's taste. Compared with the older leaves, this part of the tea plant is almost three times richer in POLYPHENOLS- (These antioxidants are the constituents in tea responsible for disease prevention and treatment.)
Green tea undergoes the simplest processing of all the teas, since the traditional goal is to preserve the fresh flavour of the tea, and an additional modern goal is to retain as much of the fresh leaf's chemical constituents as possible.