PRODUCTION OF TEA

Timaru Herald, Volume CXXXVII, Issue 19834, 25 June 1934, Page 4

PRODUCTION OF TEA

OVERSEAS LEAGUE ADDRESS An address on methods of tea production was given at a luncheon of the Auckland Overseas League by Mr J. W. G. Bisset, a tea-planter of many years’ experience in India, Ceylon, and the Malay States. Mr Bisset said that the best tea was produced from plants grown on altitudes of between 4.000 and 7,000 feet. Climatic and soil conditions affected flavour very considerably and these factors, together with the difference between factory and home methods of preparation, were the cause of the great variations between China, Indian and Ceylon teas, which were the principal varieties known on the London market. Mr Bisset outlined the careful methods used in planting out the trees, the frequent prunings and the continual attention paid to the tea shrubs In the preparation of "black” teas, the leaves, after being spread on racks to wilt; and then rolled and broken up. were spread c_. glass or concrete tables to “ferment.” In this process they turned from green to a bright copper colour, and were then put through driers, which turned them black. An infusion of well-prepared tea should be of light copper colour. In the manufacture of green tea the leaves, instead of being “fermented.' were steamed until they resembled boiled cabbage and were then dried and rolled. The infusion of green tea was of straw colour and had a peculiar taste. It was drunk in Russia. China and Japan as a liqueur.