An overview of the creation of Chamellia Specialty Organic Tea
BLACK TEA PRODUCTION AT AHINSAThe process of making specialty tea requires great skill from the tea maker and very high quality fresh green leaves. For our Chamellia tea, we ensure the very best quality green leaves are sourced by paying a premium for quality - it is amongst the highest price green leaf in Sri Lanka, and each batch is tested for adherence to quality standards. In collaboration with Ahinsa, we attempt to express the full flavour and aroma potential of the tea by carefully managing every stage in production, with care and awareness for the impact of the changing environmental conditions in the factory. To discover more about each stage, please read through the tiles below.
Tea Propegation and Picking
High quality green leaf is essential to making specialty tea. Our tea bushes thrive in the chemical free nourishing environment provided by ahinsa, and pickers are careful to select the right generation of tea leaves.
Withering is the foundation of tea manufacture. The withering process reduces the moisture content of the leaves such that they become pliable and provide the right amount of friction for rolling.
The rolling ruptures the cell structure of the leaves to release the polyphenol oxidase that begins the tea oxidation process. The whole leaves are broken into smaller leave fragments.
The oxidisation process is the key stage that converts green tea into black tea. This process releases thearubigins and theaflavins and melanoids, elements that reveal the colour and flavour of black tea.
The drying process involves the application of heat to halt the oxidative process. At Ahinsa we use a unique multi stage drying process, the first in Sri Lanka, to preserve the aroma, body and flavour of uniquely special tea.
The grading process removes unnecessary fibre that may detract from the flavour and appearance of the tea. It also sorts the tea into different sizes, as different grades offer varying strength, body and flavour.