1. Leaf picking
It is carry out manually and happenes in June-August in accordance with the technological map. To collect raw materials, we select places located far from the city and highways.
The main aim of this stage is to dehydrate the leaf. This process takes place in natural conditions and indoors for 10-24 hours. Something important happens at this time: cell pressure decreases, leaves become more elastic and less breakable. In addition, the juice of the l eaves becomes more viscous and thicker. During this process we turn the leaves over with our hands. Due to this, the structure of tea leaf cells is partially disrupted, this allows air to enter and create favor able conditions for fermentation.
During this process major chemical transformations occur in the manufacture of our tea. The result of the process is the formation of special substances (theaﬂavins and thearubigins), and it is they that give the tea infusion its characteristic shade and unique taste.
The manual twisting is the most labor -consuming process. The aim of twisting is to disrupt the structure of leaf cells to extract cell juice. When twisting, tea substances (polyphenols and enzymes) are mixed and this is a prerequisite for normal fermentation.
The drying tea leaves is the only way to stop the fermentation process. Leaves are dried in dryers in a stream of hot air at a temperature 50-55 degrees. And this allows us to save beneﬁcial properties to the maxi mum extent.
And after tea cultivation the important stage is tasting. Quality control of each batch in terms of smell, color and taste.