Our Journey begins in 1923 when our founder Late Subodh Dutt opened a small tea shop in College Street Market. Soon the small family run business became very well known for finest quality teas and became a hallmark for good Darjeeling Tea in Kolkata. In 1980 a retail counter was opened in BD Market, Salt Lake to cater to the growing township on the eastern fringe of the city. Over the years both our counters have served the tea loving people of Kolkata with the best of Darjeeling Tea at reasonable prices.
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Plucking is the first step in the manufacturing process of tea and refers to the harvesting by hand of the tea plant. The plucking process occurs when the tea bush “flushes” or pushes out new leaf shoots. For a fine black or green tea, the pluckers will take the first two leaves and one new bud.
withering is the process of allowing the fresh leaves to dry. ... It serves the same purpose, but finely chops the leaves instead of breaking them into large pieces. Cutting enables tea to brew quickly and produce a dark infusion. fermentation is the process of oxidizing green tea leaves to make black and oolong teas.
The practice of rolling tea leaves helps to preserve the essential oils, which contribute to the wonderful aroma of tea. ... The CTC process of chopping the leaves into small, uniform pieces makes it impossible for the leaf to hold on these essential oils. CTC teas also lose their flavor and quality much more quickly.
The fermentation of tea leaves alters their chemistry, affecting the organoleptic qualities of the tea made from them. Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving mouthfeel and aftertaste.
Afterwards tea is dried so that it can preserve its quality during long-term storage: tea is put into a drying chamber with very hot air and then is rapidly cooled. Dry tea is sorted on vibrating sieves that have meshes of different diameters that separate tea leaves of uniform shape and size.
During the storage of finished tea products various chemical changes take place, leading to the loss of the remaining residual greenness and roughness in 10 to 15 days period. Tea should be stored in moisture and oxygen proof area to retain the flavor and aroma developed in fermented tea.
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