plucking is done on a 7 to 8 day round so that the leaf above the table is of even size and only two leaves and a bud is plucked. Plucking starts in the month of April and continues till the end of November, after which pruning and other winter work is done.
Freshly plucked leaf is spread out in the withering troughs where warm air is blown through to remove the moisture, some times up to 68 %. This process takes from 12 to 14 hours, and is the first step in the manufacture of Black Orthodox tea.
The withered leaf is weighed and put into single action rollers where the leaf is gently twisted to rupture the cells and start the fermenting or oxidation process.
the rolled leaf is spread out on the fermenting racks. The fermentation takes from 2 to 4 hours or more depending on the season and the type of tea being made. Due to oxidation during this process the leaf changes colour and develops a sweet and flowery aroma.
The fermented leaf is put into the dryer where hot air is blown in. This dries the leaf and arrests the fermentation. Only 2.5 to 3 % moisture remains in the dried leaf.
The dried tea is cooled and then sorted into different grades using machines. Leaf grade, Brokens, Fannings and Dust. Various other special teas,like the Hand Rolled, Oolongs, White Teas,Gold Buds, and Mystic Green are all sorted manually by hand.
Packaging is an important process in itself which requires utmost care to keep tea quality intact and avoid breakage of the leaf.
Properly prepared tea offer tea drinkers an experience akin to no other drink. Preparing an exquisite cup of Guranse's Organic Orthodox Tea is a labor of love that begins from the rarified air of the Himalayan slopes. The product is an art mastered by our people that has come from experience, expertise and a passion for making tea.
Guranse Tea is best drunk on its own without adding sugar or milk. This helps taste the freshness and natural flavour of the tea.