In an age of automation and mass production, the tea industry has largely maintained one of its most time-honored and labor-intensive processes – the orthodox method of tea production. This traditional approach, which has been used for centuries, is prized for yielding some of the world’s finest and most nuanced teas. The orthodox method involves several key steps that are carefully executed by skilled tea workers. First, freshly harvested tea leaves are spread out to wither, slowly reducing their moisture content and making them more pliable for the next stage. The leaves are then delicately rolled and twisted, rupturing their cell walls and initiating the crucial oxidation process. Over the following hours or days, the leaves are allowed to fully oxidize, developing their signature flavors and colors. Finally, the leaves are fired or dried to halt the oxidation and preserve the tea’s qualities.
The orthodox process is prized for producing teas with greater depth of character, complexity, and nuance. Many of the world’s most renowned tea-growing regions, such as Darjeeling in India and Longjing in China, use the orthodox method exclusively, as it is seen as essential for capturing the terroir and crafting the finest quality teas. Of course, the labor-intensive nature of the orthodox method means it comes at a higher cost. But for tea connoisseurs and enthusiasts, the superior quality, character, and tradition of these teas make them well worth the investment. As the tea industry continues to evolve, the preservation of the orthodox approach remains a point of pride – a commitment to time-honored techniques that ensure the production of truly exceptional teas.
