Araska Tea Plantation

Although Sri Lanka and India are the leaders in the industry, northern Thailand has ideal climate for tea leaf growth and is a major player in the tea producing nations of the world.


We drove to the Mae Tang District, about 60 kilometers north of Chiang Mai.
Upon arrival, we received an introduction to the steps of the process of getting the tea from seed form to the drink we drink.

Meet Charlie, as in Chan per Charlie:). He guided us through the tea plantation, teaching us the process of "plucking" just the right leaves. Charlie claims to be 130 years old and in excellent health-because he drinks green tea every single day and many cups per day!  We know he is not 130 years old; however, he appears to be ageless in his mind.



These beautiful green leaves are leaves of the tea plant. The plants are continually pruned to encourage growth. After leaves are plucked, new growth occurs in only seven days.

There is a specific way to pluck the leaves. In the two parts of this leaf, the  larger leaf creates the tea color and the smaller shoot creates the taste of the tea. 

The tea leaves are plucked and put in these baskets we carry. 

Here we are-- plucking the leaves for our afternoon tea!

These leaves will become our cup of tea. Quite incredible. 

After plucking the leaves, we placed all the leaves into a bamboo strainer tray. 

Charlie then picked out the tea leaves’ "rejects" from his novice pickers:). 

The next step is gently wringing out moisture. This is all done by hand -no machines - because of the delicacy of the leaves. 

Continuing to remove as much moisture out as possible, the leaves are gently kneaded. 

On to a drying process...

After removing as much moisture as possible, the leaves are placed in what looks like a large wok with low heat from charcoal to continue drying. 

The leaves are then continually tossed for about 15 minutes to continue removing moisture.

And...the process continues...  using machinery as well as by hand.  

It is a very lengthy and "exact" process, monitored closely by the Tea Master, before the green tea reaches our cups. 

The Process

Leaves are placed into a withering trough to continue the drying process. 

Fermentation Process:  For teas requiring oxidation, the leaves are left on a table, turning progressively darker.  Chlorophyll in the leaves is enzymatically broken down, and the tannins are released or transformed. This timing of the fermentation process is stopped by the decision of the tea master. 

Dryer Process:  The Dryer continues to reduce more moisture. The tea is dropped onto a conveyor and moved through a controlled temperature heat source machine.  Tea must be dried properly to ensure shelf life and quality. 

Sorter and Breaker Process:  The leaves are sorted into different sizes and grades. The Breaker breaks down stems or bigger leaves to smaller sizes. 

NOW...HAPPY HOUR, per Charlie!

We are seated and served our tea..with our pleasant guide, Amon.  

FUN Tea Facts 

Although there are approximately 1500 types of tea in the world, the five main types of tea are green, black, white, oolong and pu’erh. They all come come from the same plant, the Camillia. 

Basic processing is plucking, withering, rolling, oxidation (or fermentation) and firing (drying).  The most crucial part is oxidizing, which defines the tea categories. 

Black tea contains the most caffeine and white the least. 

Black tea contains the most theophylline, which relaxes smooth muscles, and is used as a treatment for asthma because it makes breathing easier. 

White tea is steamed immediately after harvest, and green tea is withered by air drying.