The tea leafs are recollected manually by expert workers who only pick 2 or 3 tender leafs, which blossom periodically at the end of the branches which conform a table at waist height.
A percentage of moisture content is removed from the tea leaf with a physical process.
The tea leaves are shredded so the juices can be realesed.
It’s an oxidation process. The chlorophyll decomposes and the leaves start to obtain a copper color. This is how the tea achieves its organoleptic characteristics.
The chopped and rolled tea particle is dehydrated.
This is the process of separating or typing each different quality of tea.
The tea is packaged and ready to be sold in the market.
LOOSE LEAF TEA PROCESS
Every day we receive the harvest. We weigh the kilograms that arrive to the processing plant and we measure the quality of the green leaf, verifying also the characteristics of the product.
In this fase, air is applied to the withering tunnel, which reduces up to 50% of the moisture content in the leaf. This process is the one that contributes the most to produce tea´s flavour and aroma.
In this step we count with two machines, which do the first and second rolling. The vegetable cells are exposed making way to the oxidization and the characteristics of the orthodox rolled loose leaf tea.
The finer smaller leafs (fines) are separated, including buds, from the bigger leafs and makes way to the breaking of leaf knots created in the rolling process.
In a controlled humidity room (80% relative humidity), the oxidation of the leaves occurs. In this step we obtain the typical color of black tea and its cup attributes like the brightness and astringency.
In this step we finish dehydrating the tea, until we reach an average moisture level between 2,5 and 4%.
In this step, the tea is separated by the particle size and also its color, classifying it in different grades through the difference size of mesh, for later storage.
During the elaboration of the green tea the same process is done as described for the black tea, the only difference is that we replace the withering process for a vaporizing process where the green leaf is summited to a thermic shock with vapor, so we can eliminate the enzyme and avoid this way of oxidization, generating its characteristic green color.
The individual products are mixed with different ingredients to produce different ‘blends’ or mixes of products for the requirements of the consumer.
then they are packaged in small bags of fabric or filtering paper, in automatic machines that makes the bag, attach the string and label and deliver the final product directly to its primary package, without any contact with the operator.
Our packaging process manages different presentations.
- Filtering bags without the primary package.
- Filtering bags in paper over wrapping paper.
- Filtering bags in airtight package.
To guarantee that the product keeps its organoleptic characteristics.
Our packaging process are certified by all the regulations, which complies with the highest quality standards, certified by entities like INVIMA, ICONTEC and SGC.