Boh Tea Production Process

Here's some interesting information about Boh Tea production process. This will give you a fair idea of how Boh make their perfect savoring cup of tea for your enjoyment. I know, I love tea and nothing like a cup of English tea for a relaxing day!

Harvesting: Tea bushes are harvested approximately every three weeks. The leaves are packed into sacks and sent to the factory for processing.

Withering: The leaves are put in troughs or bins with warm dry air running through them for about 12 to 20 hours. This removes the moisture content from the leaves.

Rolling: This crushes the leaf cells while proccessing leaves into smaller particles. It also exposes the cells to oxygen.

Fermentation: Also known as oxidation, this is the critical stage that determines the flavour, aroma and colour of the tea. Therefore, timing, humidity and temperature have to be carefully controlled. After fermentation, the tea leaves turn copper in colour, and the characteristic aroma of tea develops.

Drying: A blast of hot air is passed through the leaves to stop the fermentation process. This is when the leaves emerge in their familiar, crisp, black, curled form.

Sorting: The off-grades, fibres and stalks are removed by running the tea through several machines. A vibroscreen is used to sort and grade the tea leaves according to size.

Tea tasting: The taster examines each sample of dry tea leaves for colour, texture, amount of twist and evenness of grade. The infused leaves are examined for colour, uniformity and brightness. Next, he tastes the tea for taste, flavour and aroma.

Packaging: The tea leaves are packaged and ready for the market.

Sourced from www.boh.com.my