Picture Details
Rolling tea leaves
Partner:
Kew GardensImage reference:
ceb0009Origin:
Indian SubcontinentArtist / Date:
Unknown, 1930sDonor / Date:
Imperial InstituteSize:
87 x 139 mmDescription:
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Production of black tea today requires the same specific method as when this photograph was taken in the 1930s. Once the tea leaves have been picked they are first `withered', which involves blowing air through them to reduce the water content and cause enzyme activity. They are then rolled, as in this photograph, between two surfaces to break the cells in the leaves and releases the juice, giving the characteristic smell and flavour to the finished tea. The leaves are then spread out to ferment in a warm and humid atmosphere for a few hours which develops these characteristics further and gives them their bright coppery colour. Finally, they are heated to stop fermentation and remove the remaining water.
