Tea Processing Archives

Taster Profile: Chandra Bhushan Subba

“My decision to embark on the path of professional tea-making and tasting was deeply rooted in my upbringing. Surrounded by the intricate dance of tea artisans and the fragrance of freshly plucked leaves, my fascination with tea began at a tender age. I’ve been living with tea for over three decades now. The stories shared by elders and how the plant encapsulated my entire world captivated me from early on. I never thought there was another option and never truly looked for one.”

by Ritu Rajbanshi

Honing Oolong Cha Qi Through Fire

Before the advent of electricity, all oolong tea was charcoal roasted to reduce moisture in the leaf. It’s only natural that many producers choose the gentle, stable heat of electric burners and ovens. It makes tea roasting easier and more consistent. The tea makers who remain loyal to the charcoal fire often learned by tending the coals at a young age as part of a long-standing family tradition. Others find that they simply cannot resist its captivating call.

by Diana Jendoubi

A woman plucking leaves in Northern Vietnam.

Mother’s Day Teas That Empower Women

The tea industry runs on the backs of women. Their strong yet nimble fingers pluck the delicate buds from the trees, and sort the imperfect from the perfect leaves. Yet in many tea-producing countries, women are far more likely to live in extreme poverty and have less access to education. However, some people are striving to change that narrative by educating, empowering, and enabling women in tea to rise up and bring others with them. This Mother’s Day Tea Journey wants to celebrate the companies and individuals who are helping make a difference for mothers and female tea workers around the world.

by Diana Jendoubi

Tea Processing at Innovative Jasbire Tea Factory

To get his fill of the best quality fresh tea leaves, Sharad Subba partners with 80 farmers in the neighborhood. This is one of the many ways Jasbire Tea Processing Center keeps the manufacturing of tea communal and delivers one of the finest Nepal teas. The quality tea made in Subba’s factory is consistent, distinctive, and truly representative of Jasbire.

by Ritu Rajbanshi

Nepal’s Specialty Tea Evolution

The Barbote tea farm is nestled in the steep hills of Ilam, Nepal. It was planted by Narendra Kumar Gurung’s grandfather and tended by his father. Narendra spent most of his working years with the Japan International Cooperation Agency. Like most of Nepal’s new-generation farmers, specialty tea is a new endeavor built on a century-old foundation of commodity production.

by Dan Bolton

Rural Entrepreneurs Establish Nepal’s National Brand

Nepal’s eastern tea-growing region leads the country’s tea trade, but the landscape is changing as rural entrepreneurs expand the tea terroir. Upcoming tea brands are establishing Nepal Tea as a global brand offering premium differentiated products with a compelling story that is authentic and modern.

by Aravinda Anantharaman

Pile-fermentation: The Catalyst that Creates Shou Puer

The 45-day pile-fermentation process involves moistening large stacks of sun-dried crude tea leaves. The leaves are piled high and carefully monitored to produce a dark composted tea known as Shou Puer.

by Hongkuan Huang