Harry & Company

About Tea

Continuous and consistent procurement of tea from tea gardens and auction centers coupled with expertise in tea blending and exacting ratios and automised processes ensure the grades of tea desired by the company. The company brands display a richness of aroma, strength, briskness and brightness along with an exotic taste. The completely automised process ensures exacting hygiene standards. The company also processes the flexibility to customise the blend for any specific market

Quality of Tea

Continuous and consistent procurement of tea from tea gardens and auction centers coupled with expertise in tea blending and exacting ratios and automised processes ensure the grades of tea desired by the company. The company brands display a richness of aroma, strength, briskness and brightness along with an exotic taste. The completely automised process ensures exacting hygiene standards. The company also processes the flexibility to customise the blend for any specific market.

Manufacturing Types

Tea is manufactured mainly three types, they are

I. CTC :

This is a type of manufacture where Cutting, Tearing and Curling of green leaf takes place. CTC variety of tea is manufactured mainly in stages viz.
Plucking
Weathering
Loading in CTC Machine
Fermentation
Drying
Gradation
Packing

II. ORTHODOX PROCESS :

In this process except CTC machine stage, all stages are same. Instead of CTC machine the weathered leaf is put through rollers, which roles the green leaf. The green leaf does break and the juice remains inside the leaf. Because of this oxidization does not take place, as such the final product after drying looks back.

III. GREEN TEA :

Stages are similar to orthodox manufacture; the only difference is that after rolled leaf is taken out hot boiling water is poured on it. This keeps the green colour of original leaf as it is even after drying. The final product is green colour and hence the name given is Green Tea. Due to seasonal fluctuation, manufactured quality changes at least four to five times in a year. Hence one can not be assured of the quality if the tea is in original form. If you want to supply the constant quality throughout the year, then blending is the only remedy which gives almost constant quality round the year.

BLENDING

Blending is the mixing of different varieties in different proportions to form a desirable quality of a final product.

TASTING

The tasting is a specialized job and requires wide experience. For tasting 2.5 grams of tea is brewed for 6 minutes. The decoction is poured in the cup and infused leaf is kept on the lid. The decoction is tasted by the taster who judges the taste, aroma and briskness of the liquor. He also identifies if there is any manufacturing defect at any stage. The brightness and colour of the liquor is seen by adding milk to the decoction.