Step 1 – Plucking
The Greenleaf is carefully plucked targeting the top 2 leaves and a bud and transported in specially designed trucks to the factory.
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Bush To Cup
At Karirana, every cup of tea embodies our unwavering commitment to quality and excellence. Our Bush to Cup process is a blend of time-honoured craftsmanship and advanced technology, designed to preserve the natural goodness of each leaf.
Bush To Cup Process
Step 2 – Withering
The leaf is evenly spread to reduce moisture and trigger chemical changes that enhance aroma, colour, and texture before processing.
Step 3 – CTC (Cut Tear and Curl)
This involves maceration of the leaf into small particles which allows free access of oxygen.
Step 4 – Fermenting
The processed leaf is evenly spread under controlled conditions to allow oxidation that develops flavour, colour, and aroma.
Step 5 – Drying
The fermented leaf is dried using hot air at a set temperature to stop oxidation, reduce moisture, and fix the black colour.
Step 6 – Sorting
The dried tea is sorted and graded according to particle size and appearance to ensure quality and consistency.
Step 7a – Packing
The graded tea is packed in well-designed airtight paper sacks to preserve freshness and quality for export markets.
Step 7b – Packing
The graded tea is value added, packed in sachets and packets, and distributed locally to meet customer preferences and needs.
