Hand Plucking vs. Machine Harvesting

Hand Plucking: Ensures precision and quality by selectively picking two leaves and a bud, ideal for orthodox and specialty teas.

Machine Harvesting: Faster and cost-effective, commonly used for CTC teas but may lack precision in leaf selection.

Flush Seasons and Harvesting Periods

First Flush (March–May): Produces delicate, light-bodied teas with floral and brisk characteristics.

Second Flush (June–August): Yields fuller-bodied teas with muscatel notes and a more complex profile.

Autumn Flush (October–November): Offers strong, malty teas with rich, robust flavors.

Clonal Varieties and Their Characteristics

TV 22 Clone

Region: Assam

Flavor: Strong, malty with bright liquor

Use: CTC and orthodox teas

TV 23 Clone

Region: Assam

Flavor: Robust, full-bodied, brisk finish

Use: High-quality CTC and orthodox teas

Bethjaan Clone

Region: Assam, Arunachal Pradesh

Flavor: Balanced, muscatel hints

Use: Orthodox black and oolong teas

S3A3 Clone

Region: Assam, Darjeeling

Flavor: Delicate and floral with bright liquor

Use: Orthodox, green, and specialty teas

Climate and Altitude Impact

Assam: Low-altitude, humid climate, resulting in bold, malty teas with rich body.

Darjeeling: High-altitude, cool temperatures, leading to floral, muscatel teas with bright liquor.

Quality Control and Post-Harvest Handling

• Withering: Reduces moisture and preps leaves for rolling.
• Rolling: Breaks leaf cells, releasing essential enzymes.
• Oxidation: Develops flavor and color through natural processes.
• Drying: Halts oxidation and preserves aroma.