Harvesting tea using shears poses a problem in terms of quality, as the stems get cut too, instead of just the shoot and the two next leaves. For a high-quality tea, nothing surpasses picking by hand. When, during my travels, I see someone using shears, I talk to the planter to find out why this is. Often, it’s due to a lack of workers. Another common situation is that the tea is picked by hand in the best season, and then shears are used for the lesser-quality harvests, and these leaves will be used for tea bags.
When you prepare a cup of tea, you may find yourself wanting to know more about it. What sort of landscape did it grow in? Who are the people that grew and processed it? I hope to answer some of those questions in my blog! For fans of teas from northern Thailand (Milky Oolong, for example), here are the faces of the Mae Salong tea pluckers, hard at work harvesting the leaves.
How much longer will tea be harvested by hand in India, where there is ongoing conflict over employment conditions? The pickers are demanding justified pay rises, but the plantations are only just profitable, while some are even loss-making. Tea is already sold at a high price without the benefit being passed on to local populations. Do we risk seeing mechanical harvesting replace manual picking due to a lack of workers? And what will be the consequences on quality? Or are we moving towards plantations being turned into cooperatives so that everyone has a stake in them and can live decently on their wages? These questions have not yet been answered.
In South Africa, the only country that produces Rooibos, 350 farmers grow it as a crop. Australia and California (United States) tried to grow Rooibos, but failed.
Rooibos is harvested when temperatures are high, by workers who often come from neighbouring countries.
In most tea-producing countries, tea leaves are harvested by hand. Japan is an exception, the main reason being the high cost of manpower. However, the sophisticated machinery used by Japanese farmers allows them to be very precise when harvesting. Only the young shoots are picked, which are then sorted with the most rigorous standards, in the factory, using machines with electronic eyes.
Plucking tea leaves by hand is labour-intensive, but manual harvesting is a mark of quality. Some research centres, like here in northern India, are working to optimise mechanisation. The bushes are pruned in a different way, and they are working to identify which type of mechanical cutting will result in the most abundant crops. I don’t have to tell you that I fear this future mechanisation, although uniquely in the case of Japan, it has already been the practice for a long time, and doesn’t affect the quality of the tea due to the great care taken by the farmers in that country.
(Photo : Laurence Jouanno)
It’s not easy to reach the wild tea plants growing on the border between China and Vietnam, especially in the hot season. The stifling, muggy air slows you down, and the leeches that infest the region take advantage and cling on. You walk beneath a high sun. The humidity in the air is palpable. But once you’re out of the jungle, after a good three hours of walking, you find yourself high up, among the famous tea plants that have been left to grow like trees. You can enjoy this beautiful sight, especially if you’re lucky enough to arrive as the leaves are being picked. (To be continued.)
Wherever it comes from, a premium tea involves rigorous work. This starts with the harvest, which must be done meticulously, and of course continues throughout each stage in the processing. Here, in Anhui (China), they are harvesting Huang Shan Mao Feng – “Downy Tips of the Yellow Mountains”. We can see the care being taken with the plucking as well as when transporting the leaves, which are shaded from the sun but still have air circulating through them. The baskets are small to prevent any compression of the precious shoots
As soon as the tea leaves are picked, they must be taken to the factory as quickly as possible. The piles of leaves must not be allowed to ferment. Accidental fermentation is known to affect the quality of the tea. Here, in Kenya, they use very large baskets that are well ventilated so that the plucked leaves have room to breathe.
This man dressed in red with a basket on his back, do you recognise him? He is filling his basket with the greatest care, delicately picking the best tea shoots, for you. A few fir trees can be seen through the mist. I hope that, at the bottom of your tree, in a few days’ time, he will place the finest teas in the world.