Good Tea is a Design Project: A Flavor Journey Beginning in the Garden

How is quality tea produced? What is the tea production process? What constitutes good tea?

At Lazika, we believe that a cup of tea is "good" not only because it is natural, but also because of how it is produced. With a meticulously planned production process, the flavor, aroma, and health benefits of the tea reach a new level. Because good tea is not a coincidence; it is the result of conscious effort, measured care, and scientific knowledge.

Garden Selection: Where Flavor Begins

Lazika prefers teas grown in the small-scale, humid, foggy tea gardens of the Eastern Black Sea region, facing the sea. This microclimate allows the leaves to ripen slowly, resulting in a richer aroma profile.

Harvesting Technique: The Right Leaf, The Right Time

The quality of tea begins with the content of the harvested shoot. In Lazika, only the shoot portion we call "two and a half leaves" is harvested: the bud, the two leaves below it, and half a leaf. This method ensures a tea with a balanced aroma and high polyphenol and caffeine content.

Withering: Deliberate Reduction of Moisture

During the wilting stage, 30-40% of this water is removed. This process increases the flexibility of the leaves and prepares them for curling. Lazika precisely adjusts the wilting time according to the humidity level in the air.

Curling: The Awakening of Flavor Molecules

The rolling process breaks the cell membranes in the tea leaves, releasing the essence of the tea. During this stage, catechins react with enzymes to produce compounds like teaflavin and tearubigin, which give the tea its characteristic aroma. The more carefully the rolling process is done, the richer the tea's aroma will be.

Oxidation and Drying: A Balanced Taste

In green tea production, the oxidation process is halted; that is, the leaves are immediately steamed or tempered to prevent enzymatic reactions. This preserves the catechins, giving the tea a fresher, more herbal, and milder taste profile. During the drying stage, both microbial resistance is ensured and the flavor is stabilized.

What does science say?

Research shows that the polyphenol (especially catechin) content of tea is significantly affected by parameters such as harvest time, leaf type, processing time, and temperature. Therefore, the answer to the question "how to produce quality tea?" lies in a controlled production process.

Conclusion: The "Good" One is Designed in Tea.

Lazika's "measured care" approach is felt at every stage of tea production. It's a tea production designed to avoid harming nature, to not tire our farmers, and to put technology at the service of naturalness... Because good tea is a planned journey of flavor from the field to the cup.

👉 Click here to discover Lazika Black Teas.

Lots of love, Aleyna