ASSAM ORGANIC TEA from BELSERI TEA ESTATE
BELSERI TEA ESTATE produces 100% Organic Teas at its 1000 acres plantations located in the lush northern bank of the Brahmaputra. Teas produced at Belseri are malty, with inherent character. BELSERI Tea Estate located on the banks of River Brahmaputra, is the largest organic tea garden in Assam.
BELSERI’S Latitude Longitude position is as under :
Latitude 26 degree 52 min N
Longitude 92 degree 33 min E
It produces about 5,00,000 kg. of CTC and Orthodox Teas. It has characteristics that set it apart from the other Tea Estates.
Special quality clones like Tinali, TV-1, P126 are grown to give you that special flavor of BELSERI tea.
The Estate is fed with Organic inputs in order to produce rich liquoring pure healthy teas.It produces its own compost and regenerates the soil with natural inputs. Predators like birds and spiders fight the natural pests, in an environment which is close to nature and non-invasive by man made fertilizers.
Practices Ensured for Good Factory Hygiene at Belseri Tea Estate.
The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation. Withering is used to remove excess water from the leaves and allows a very slight amount of oxidation The leaves can be either put under the sun or left in a cool breezy room to pull moisture out from the leaves. The leaves sometimes lose more than a quarter of their weight in water during withering. The process is also important in promoting the breakdown of leaf proteins into free amino acids and increases the availability of freed caffeine, both of which change the taste of the tea.
Workers at Belseri are instructed not to trample on the leaf and maintain basic hygiene. Cleaning of the trough bottom is done on a daily basis at Belseri after the leaf has been lifted. This can easily be done by running the fans and opening the end doors so that any dust and dry leaf collected atthe bottom is blown out. Sweeping of the trough bottom is done on a weekly basis.Wet leaf is more susceptible to bacterial infection than dry leaf. It is, therefore very necessary to remove the surface moisture of wet leaf as soon as possible.
All orthodox and CTC processing machinery is thourouhgly washed on a daily basis at Belseri. Care is taken to check the sides and rear plates of the CTCs after washing.Floors are washed after manufacture and it is ensured that they are clean and dry prior to start of manufacturing. During manufacturing , spillage is checked at all stages . Leaf sap dropping from rolling tables should not be allowed to drip on to the floor and instead it is collected in a “ rung “ trolley placed underneath. Googies and sifters also kept clean at Belseri at all times. A blowtorch is used to clean perforations of orthodox ghoogies and sifters. At Belseri periodically dry steam cleaning is done during the course of manufacturing which helps to reduce infection.Inside drains have shallow and have sloped edges for easy cleaning at Belseri.
For teas that require oxidation, the leaves are left on their own in a climate-controlled room where they turn progressively darker. This is accompanied by agitation in some cases. In this process the chlorophyll in the leaves is enzymatically broken down, and its tannins are released or transformed. This process is sometimes referred to as "fermentation" in the tea industry. The tea producer may choose when theoxidation should be stopped, which depends on the desired qualities in the final tea as well as the weather conditions (heat and humidity). For light oolong teas this may be anywhere from 5-40% oxidation, in darkeroolong teas 60-70%, and in black teas 100% oxidation. Oxidation is highly important in the formation of many taste and aroma compounds, which give a tea its liquor colour, strength, and briskness.Depending on the type of tea desired, under or over-oxidation/fermentation can result in grassy flavours, or overly thick winey flavours
There is utmost importance at Belseri that the water used for humidification and washing is clean and bacteria free. At Belseri it is sloped or cambered so that there is no water retention after cleaning the Fermenting room. The floor is adequately sloped at Belseri and without depressions so that no water is collected after the floor has been washed.
Drying and sorting rooms are kept clean and as possible , dust free at Belseri. Regular sweeping , removal of cobwebs of sorting machinery is a regular practice at Belseri. The percentage of unsorted teas are kept as low as possible at Belseri. Unsorted and semi sorted teas is kept on raised wooden platforms and covered with bulking sheets at Belseri.
To sum up , proper leaf handling and a clean factory where all the workers and management are instructed on the importance of maintaining good hygiene at Belseri.