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Black Tea the Upper Assam Way: Withered, Clapped, Pan-Heated, Rolled and Fired
Daderot (Wikimedia Commons) · Public domain
TheChef

Nilikha ni

TheChef

14. Oktubre 2026DK
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Black Tea the Upper Assam Way: Withered, Clapped, Pan-Heated, Rolled and Fired

Black tea is tea leaf left to darken before it is dried; green tea is heated straight away to stop that. C. A. Bruce, superintendent of tea culture in Assam, wrote down how Chinese tea makers did it there, and Andrew Ure printed his account in 1839: wither in the sun, clap the leaves soft, heat them in iron pans, roll out the juice and dry them crisp over charcoal. The picture: tea production in China, Guangzhou, about 1800: picking on the hills, working the leaf in the sheds, packing chests for the ships.
Katamtaman
Two days

Mga Tagubilin

1

Pick and wither

Pick the youngest leaves, the tip of each shoot with about four leaves. Scatter them thinly in open bamboo baskets in the sun for about two hours, turning them, until they look slightly withered. Cool them indoors for half an hour.

Mga materyales para sa hakbang na ito:

Sariwang dahon ng tsaaSariwang dahon ng tsaa2 kg

Mga kailangang kasangkapan:

Basket na kawayanBasket na kawayan
2

Clap them soft

Clap the leaves gently between your hands and toss them for five to ten minutes, then rest them half an hour. Do this three times, until they feel like soft leather. Bruce was told this gives the black colour.

Mga kailangang kasangkapan:

Basket na kawayanBasket na kawayan
3

Heat in the pan

Heat an iron pan over a straw fire. Put in about a kilo of leaves and turn them briskly by hand until they get too hot to hold.

Mga materyales para sa hakbang na ito:

DayamiDayami1 as required

Mga kailangang kasangkapan:

Kawaling wokKawaling wok
Hukay ng apoyHukay ng apoy
4

Roll out the juice

Gather the hot leaves into a ball and roll it forward under both hands for about five minutes, pressing to squeeze out the juice. Open the ball and shake the leaves apart. Heat them in the pan once more and roll again.

Mga kailangang kasangkapan:

Basket na kawayanBasket na kawayan
Kawaling wokKawaling wok
5

Half-dry over charcoal

Spread the leaves 8–10 cm deep on a bamboo sieve over a clear, smokeless charcoal fire, with a gap in the middle for the hot air. Take them off while still soft and leave them in a basket overnight to deepen in colour.

Mga materyales para sa hakbang na ito:

UlingUling1 as required

Mga kailangang kasangkapan:

Bithay na kawayanBithay na kawayan
Hukay ng apoyHukay ng apoy
Basket na kawayanBasket na kawayan
6

Sort and fire crisp

Next day sort the leaves into large, middling and small. Dry each sort again, a thin layer at a time, until crisp. Finish them piled deeper over a fire deadened with ash, covered with a second basket, until a leaf breaks at the slightest pinch.

Mga materyales para sa hakbang na ito:

UlingUling1 as required

Mga kailangang kasangkapan:

Bithay na kawayanBithay na kawayan
Hukay ng apoyHukay ng apoy
Basket na kawayanBasket na kawayan
7

Pack it

Press the cooled tea into a tight, closed tin and keep it dry.

Mga kailangang kasangkapan:

Lalagyang lata ng tsaaLalagyang lata ng tsaa

Mga Materyales

3
  • 1
    Sariwang dahon ng tsaa
    2 kg
    Placeholder
  • 3
    Dayami
    1 as required
    Placeholder
  • 56
    Uling
    1 as required
    Placeholder

Mga Kinakailangang Kasangkapan

5

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