Much of the world's tea is harvested on plantations called "estates" or "gardens." Many of these have ski-tow-like ropeways and chutes that are used to carry leaves to where the leaves are processed.
Angelica root is harvested in the fall, then dried for future use. The leaves of angelica are prepared as a tincture or tea.
A typical day for a tea plantation worker involves waking up early to harvest tea leaves, often working long hours under the sun. They may also be involved in tasks such as planting new plants, tending to the tea bushes, and processing the harvested leaves. Accommodation and meals are usually provided on the plantation premises.
Tea is literally fragmented tea leaves. In other words, you don't.
Well, YOU can't make a smoky tea, it's done when they cure the leaves.When the tea is harvested, the leaves are graded for quality. The poorest leaves are placed in a big bamboo basket and dried over a smoldering fire, which gives them some flavor.
Tea leaves (Camelia Sinensis).
The basic ingredient of green tea is the same as the basic ingredient of normal ("black") tea: tea leaves, that is, the leaves from the tea shrub. In the case of black tea, the leaves are fermented; green tea is unfermented, or fermented less. But the leaves are the same.
The people who grow tea earn a living from its production and sale. China closely regulates the sale of tea and only sell it to approved buyers. Tea is a bushy type plant and it is only harvested from the top leaves, so the bush itself can be hundreds of years old. The leaves are dried and rolled. It's method of preparation determines the type of tea. The average farmer is China makes very little a month.
Leaves can be harvested using Shears on a tree's leaf blocks.
Oolong Tea - the leaves of the Camelia sinensis plant, harvested and partially fermented are infused in boiling water to result in what we know as tea. As the water, from which it is made has no calories and the flavouring from the leaves also have no calories, it can be said Oolong tea has no calories - unless you add them by sweetening the beverage.
The beverage we have commonly come to call tea is the result of steeping the leaves of the tea tree (Camelia sinensis) in boiling water. All teas are from this common plant, it is the manner in which it is harvested and processed for market that makes the different kinds of tea. Green - freshly picked tea leaves are streamed, rolled on mats and heated. Steaming makes the leaves pliable and de-activates the enzymes that cause fermentation. Rolling releases the flavours and heating stabilises the tea. Black - Fermentation is what make black tea black, gives it strength and richness. The leaves are placed in a warm moist room were they wilt and ferment, they are then rolled and eventually fired. The firing stops the fermentation process and keeps the tea from spoiling. Oolong - is semi-fermented, causing the tea to be stronger than green tea but more delicately flavoured than the black tea. White - is the very young buds of the Asian tea cultivar known as "Silver Tips", harvested and blended with longer leaves and a touch of apricot flavour, designed to appeal to a wider consumership. Although there are many herbal teas out there, none of them could be truly called a black, green or white "tea".
The leaves are typically picked by hand to ensure only the best quality is harvested. After picking, the leaves are often withered to reduce moisture content before being processed further, which may involve rolling, oxidation, drying, and sorting to create different types of tea. The exact processing method can vary depending on the type of tea being produced.