t-Series Designer Gourmet Tea by Dilmah Opata Estate Flowery Broken Orange Pekoe 1 2014

Opata Estate Flowery Broken Orange Pekoe 1 2014

This limited issue FBOP1 grade of tea is made using only the first dhool from the roller, capturing the enigma of the Peak Wilderness forest that borders the Opata Estate and the fleeting natural elements of the seasonal quality. The black, curled leaf with silvery highlights produces a delicate amber liquor with notes of stewed fruit, malt and herbs. Bright and elegant, with body and texture, this is an extraordinary tea.

see-manufacturing-process

Opata Estate Flowery Broken Orange Pekoe 1

Handpicked 12th March 2014 (batch size 50kg)

This limited issue FBOP1 grade of tea is made using only the first dhool from the roller, capturing the enigma of the Peak Wilderness forest that borders the Opata Estate and the fleeting natural elements of the seasonal quality. The black, curled leaf with silvery highlights produces a delicate amber liquor with notes of stewed fruit, malt and herbs. Bright and elegant, with body and texture, this is an extraordinary tea.

Handpicking

03:30 PM

12th Mar, 2014

Handpicking

Tea pickers, handpicking tender fresh buds which have experienced the seasonal cool and dry breeze. Handpicking tea allows us to ensure that only the two leaves and bud are harvested. This assures the quality of tea by leaving out coarse leaf and twigs that can affect the taste of the tea.

Withering

07:00 PM

12th Mar, 2014

Withering

Tea leaves being withered. Withering reduces the moisture content of the freshly picked leaf to 42% - 45% so that the leaves become pliant and can withstand rolling without breaking up into flakes.

Rolling

09:00 AM

13th Mar, 2014

Rolling

Rolling the withered leaves. This begins the process of oxidisation by rupturing the leaf cells and allowing the cell sap to mix.

Fermentation

09:20 AM

13th Mar, 2014

Fermentation

Fermentation of the leaf to allow conversion of catechins to theaflavins & thearubigins and flavour to develop. The major reaction during fermentation is the conversion of catechins (flavonols), to what is known as theaflavins and thearubigins, dimeric and polymeric compounds, which are mainly responsible for the taste, character and health benefits of black tea.

Drying & Firing

09:50 AM

13th Mar, 2014

Drying & Firing

Drying and firing to stop the fermentation.

Sifting & Grading

11:00 AM

13th Mar, 2014

Sifting & Grading

Baked tea is sorted into different grades by passing them over a series of vibrating screens of different mesh sizes - Electrostatically charged rollers preferentially attract stalk and fiber to remove them from the tea. There are several grades of tea, such as leaf grades, broken grades, fannings & dust grades.

Tasting & Grading

11:30 AM

13th Mar, 2014

Tasting & Grading

Dilmah Taster Gunasiri tasting the tea to assess its strength, flavour, aroma, and appearance.