How Tea is Made: Step-by-Step Guide from Fresh Leaves to Your Cup

Have you ever wondered how the tea you enjoy every day is made? From the moment fresh leaves are picked until they are carefully packaged, tea undergoes a fascinating journey. In this article, we'll guide you through the entire tea manufacturing process, explaining key techniques like steaming, rolling, and fermentation. By the end, you'll appreciate every cup even more!

Picking Fresh Tea Leaves

The journey of tea begins with the careful picking of fresh leaves. The timing of the harvest is crucial, as it affects the flavor, aroma, and overall quality of the tea. Skilled workers, often harvesting by hand, carefully select the tender young shoots—typically the top two leaves and a bud. This ensures that the tea maintains a delicate taste and rich nutrients. Once plucked, the fresh leaves must be processed quickly to preserve their freshness and prevent unwanted oxidation.

Two Major Phases: Aracha and Finishing

The tea manufacturing process is generally divided into two major phases: the production of Aracha (crude tea) and the finishing process. Aracha is the raw form of tea, created through initial processing steps like heating, rolling, and drying. However, Aracha is not yet ready for sale—it needs further refinement. During the finishing phase, the tea is sorted, shaped, dried again, and blended to improve flavor, appearance, and shelf life. Together, these two phases transform fresh leaves into the refined tea you enjoy.

How Aracha is Made

Turning freshly picked leaves into Aracha (crude tea) involves several critical steps. The goal is to preserve the natural character of the tea while preparing it for later refinement. Depending on the type of tea—whether unfermented, semi-fermented, or fully fermented—the specific processes vary. Below, we break down the key stages of Aracha production.

Fermentation (Oxidization)

Fermentation, or more precisely oxidation, begins immediately after tea leaves are picked. Natural oxidative enzymes in the leaves react with oxygen, gradually changing the color, flavor, and aroma of the tea. In teas like black and oolong tea, carefully managing the degree of oxidation is key to developing their distinctive flavor profiles. It’s important to note that this enzymatic oxidation is different from microbial fermentation seen in post-fermented teas like Pu'er.

Deactivation (Enzyme Stop)

To prevent further oxidation in teas such as green tea, the enzymatic activity must be halted early. This is achieved through heat treatments, primarily by steaming (Mushi method) or pan-firing (Kama-iri method). By deactivating the enzymes, the fresh green color and grassy aroma of the leaves are preserved, ensuring the distinctive character of unfermented teas.

Rolling and Fine Rolling

Rolling the leaves serves two purposes: it evenly distributes moisture throughout the leaf and shapes the tea. Initial rolling gently bruises the leaves, allowing flavors to develop, while fine rolling tightens and curls the leaves into their final forms. This mechanical action not only defines the leaf’s appearance but also influences the flavor extraction during brewing.

Drying

Finally, the tea leaves undergo thorough drying with hot air. This step removes residual moisture, stabilizing the tea for storage and transport. The resulting product is known as Aracha—crude tea that still requires finishing processes to reach the quality standard expected for consumption.

Finishing the Tea

Although Aracha (crude tea) is technically drinkable, it still contains irregular shapes, stems, and inconsistent moisture levels. The finishing process refines Aracha into high-quality tea ready for market. Through careful sorting, shaping, final drying, and blending, the tea’s flavor, appearance, and shelf life are significantly enhanced. Let’s explore each step of the finishing process.

Sorting and Shaping

During sorting, Aracha is sieved to separate leaves by size and remove unwanted stems and fine particles. Shaping processes further refine the leaf appearance, cutting and curling them into uniform shapes. This step ensures a consistent look and helps achieve a balanced flavor during brewing.

Firing

Firing involves applying controlled heat to the tea leaves once again. This final drying not only extends the tea’s shelf life by reducing moisture content but also intensifies its aroma, creating the distinctive, rich fragrance that defines high-quality tea.

Blending and Packaging

Blending is the final adjustment where teas from different batches are mixed to create a consistent flavor profile and quality. After blending, the tea is carefully measured, inspected, and packaged to ensure it meets high standards before reaching consumers. This final step guarantees that every cup delivers the taste experience intended by the tea master.

How Tea Manufacturing Differs by Type

Although the basic steps of tea production are similar, the manufacturing process differs depending on the type of tea. The extent of fermentation (oxidation) is the primary factor that distinguishes green tea, oolong tea, black tea, and post-fermented teas. Let’s take a closer look at how each type is uniquely crafted.

Unfermented Tea (Green Tea, Matcha)

Unfermented teas like green tea and matcha are processed immediately after picking to prevent oxidation. By steaming or pan-firing the fresh leaves, the enzymatic activity is halted, preserving the tea’s vivid green color and fresh, grassy aroma. This quick deactivation is what gives green tea its signature light and refreshing taste.

Half-Fermented Tea (Oolong Tea, etc.)

Oolong tea undergoes partial fermentation. After withering, the leaves are allowed to oxidize only partway before the process is stopped. This careful balancing act results in a tea that combines the floral notes of green tea with the rich body of black tea. Oolong teas are further categorized based on their degree of fermentation, including white tea, yellow tea, and blue tea (qing cha).

Fermented Tea (Black Tea)

Black tea is fully fermented, allowing oxidative enzymes to develop a bold, complex flavor and deep color. The leaves undergo withering, full oxidation, and firing to create the familiar brisk and aromatic profile that makes black tea one of the most popular teas worldwide.

Post-Fermented Tea (Pu'er Tea, etc.)

Unlike other teas, post-fermented teas like Pu'er are aged through microbial fermentation after the initial oxidation process. Microbes such as mold and bacteria gradually transform the flavor over time, producing earthy, mellow characteristics that deepen with age.

Flowering Teas (Jasmine Tea, etc.)

Flowering or scented teas are made by blending processed tea leaves with aromatic flowers or fruits. Jasmine tea, a green tea infused with jasmine blossoms, is a prime example. This delicate process creates a tea that offers both the richness of the leaf and the fragrance of the blossoms, delivering a refreshing and elegant drinking experience.