There are three types of tea: Green, Oolong and Black. These are the result of the tealeaves being processed in any one of three different ways (unfermented, partially fermented, or completely fermented).
This is made by steaming green tea leaves to stop oxidation, rolling the leaves to express flavor and then heating them to dry.
This is made by drying the green leaves in a process known as “withering” so the leaves become oxidized (also known as fermented), rolling them, and then applying hot air to stop the oxidation process.
Also known as red teas take after the black teas in that they are prepared the same way, but with a shorter drying period so the leaves are not as oxidized, or fermented
How do Ugandans take tea?
In the world today, tea stands out to be one among the most consumed popular beverages. This tea can be consumed in basically two forms, served as iced tea or taken as hot tea. Tea growing necessitates a lot of work just like the tea harvesting process. There are several varieties of tea today among which is the green, black tea and the oolong tea got from the camellia sinesis plant. The plucking together with the rolling, storing and spreading will determine the making of the tea. Tea growing involves several processes among which are: fertilizing, tea pruning, processing and harvesting.
Growing conditions: weather and good soil.
How is the Tea growing and farming environment in Uganda? Does the climate favor the growth of tea in Uganda?
Tea is a predominantly grown crop in places of high altitude that have a chill climate all year round. Areas with uniform temperatures all year round provide the best growing environment. Tea can also be grown in greenhouses provided the soils are a little more acidic. The tea plants grow at a height of 1-2 meters after which they are pruned and be maintained at a short height to ease plucking of the leaves. The plant produces light scented white budding that sweetly and charmingly spreads through the whole place. If un attended to, tea plants can grow up to a height of seventeen meters. In the United States, the Zone Eight climatic conditions are the most favorable.
Tea pruning is basically done in two main ways which are: pruning of the immature plant or the mature plant. Pruning is a vital process that halts the vertical growth, enabling the plant to achieve the extended growth horizontally. This eases the harvesting of tea leaves and allows easier budding. It also allows branching in a superior pattern which will enable the plant produces more leaves plus buds. Also pruning helps you remove the unproductive wood from the tea plant. This entire process requires good quality work to work to properly shape the plants and effectively stimulate the rightful hormone in charge of vegetative plant growth.
When is tea Harvested and How is it harvested in Uganda?
Tea harvesting requires most time during the tea growing stages as it highly determines the quality of the produced tea. To generate good quality tea, it is advised that you pluck only the second and the third leaves together with their bud. It is also wise to prune the mature leaves prior to starting with the harvesting. The above mentioned plucking method is referred to as the fine plucking. With this technique, chances are high that the produced tea will be of excellent quality. Plucking of more than two leaves together with the bud is called coarse plucking and the tea quality produced from this technique is very low. For that reason chose the harvesting technique you want to using basing on the quality and the quantity of tea you want to produce. Fine plucking technique certainly produces better quality tea, whereas coarse plucking produces more quantities of tea. The processing method will then determine whether the final product is green tea, black tea oolong or the white tea.