PROCESSING AT GOOMTEE

The withered leaf is then removed from the trough and loaded into rolling machines. The leaf is rolled under pressure resulting in release of natural juices that promote oxidation and pigmentation.The leaf is thinly spread in a cool, well ventilated room to slowly ferment.

This is the stage in which the unique flavour of Darjeeling Tea develops over two to four hours. The experienced tea maker judges the extent of quality development from the fragrance progressively expressed by the leaf at regular intervals.

Once the fermentation is done, the rolled leaf is taken for drying (firing) to arrest further fermentation and to remove almost all the remaining water content from the leaf. The dried tea is crisp and finally graded and packed according to size and quality.

Previous