From field to factory

26 February 2016
From field to factory

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.

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0 thoughts on “From field to factory
  1. This is a stunning photograph.

    It’s easy to become disconnected from the source of the teas we drink when all we have to do is walk down an aisle at the grocery store. I’m sitting here, sipping a cup of tea, thinking “I wonder if it came from this same field..?”

    Thanks for the moment of reflection 🙂

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