TEA ( Camellia sinensis)
Tea is a refreshment from the leaves of tea plants. In Nepal, tea delivered is fruity in taste. It is same for all intents and purposes, smell and taste that of Darjeeling tea as the geological and topological conditions in eastern area of Nepal and Darjeeling is same. In Nepal, teas are arranged into two kinds:
i. Orthodox tea
This kind of tea is hand prepared or by moving it in the machines which mirrors the hand moving methods. E.g.: Green tea, oolong tea, white tea, and so on It is created and handled in the rocky districts of Nepal at an elevation going from 3000-7000 feet over the ocean level. It is created in six region of Nepal to be specific Ilam, Panchthar, Dhankuta, Terathum, Sindhupalchowk, and Kaski.
ii. CTC (Crush, Tear, Curl) tea
This sort of tea is handled in three stages to be specific Crush, Tear, and Curl. CTC tea is created in lower heights in the fruitful fields of Nepal, which are warm and muggy, basically in the Jhapa region. It represents practically 95% of the homegrown utilization, inferable from its expense of creation, which is substantially less relatively to that of the standard tea.
Environment
The ideal condition for development of tea is decently blistering and muggy environment. Environment influences the yield, quality and harvest appropriation. Tea develops well on all around depleted prolific corrosive soil on high grounds. In this way, it is developed in the slants of slopes for appropriate seepage. The acidic pH in the dirt ought to be going from 4.5 to 5.5 and over 2% natural matter.
Tea for the most part fills in an assorted scope of environments, yet its quality is administered by a large group of variables which incorporate precipitation, daylight, temperature, relative stickiness and wind.
The Nursery
The tea plants are raised from the tea seeds which is known as seedlings. Each plant developed its own seed carriers in tea trees, which grow up to a stature of around 50 feet. Then, at that point the youthful plants are raised from cuttings acquired from a mother brush, which is solid, rich plant explicitly chose for spread.
The cuttings are planted in polythene sleeves loaded up with soil. Bracken conceals are frequently used to conceal the youthful plants and shield them from the breeze, while water system channels are burrowed to give water. At the point when the plants are around 9 - a year old enough, they are prepared to be re-planted in the tea fields. Extraordinary consideration is taken to set up the dirt in the spaces due to be re-planted to forestall the spread of sicknesses and to guarantee that the dirt is pretty much as fruitful as could really be expected.
Development
The youthful plants ready in nursery are then re-planted in the tea field. The pits and the auxiliary channels ought to be topped off with soil and the land ought to be evened out by hand digging or precisely. In the wake of evening out the land, channels are burrowed and the region is put under recovery crops for something like two years.
The plants are planted between 3-5 feet separated. Fake or cows compost is important to save the brambles in a sound and fiery condition. Keeping up with soil condition is an indispensable component to tea spread. It requires roughly 2-3 years, contingent upon the rise and climatic conditions, before these plants are prepared to deliver tea. Shade and Shade trees
Planting various leguminous trees for the arrangement of moderate shade to tea regions is gainful for wellbeing and usefulness of tea shrubberies. Concealing shields the plants from extreme warmth and light radiation. Leaf fall adds the natural matter.
Manuring
It is prescribed to apply N and K composts in two parts if the portion surpasses 100 kg/ha. The 60% of the portion of N and K ought to be applied in March-April (first split) and the subsequent split (for example the leftover 40%) ought to be applied in August-September. The sulfur ought to be applied at 20 kg/ha. Zinc Sulfate ought not to surpass 12.5 kg/hectare/year, which is to be applied in 4-6 showers (1-2% focuses) toward the beginning of (March onwards; 2-3 splashes) and late season (September onwards; 2-3 splashes).
Pruning
At the point when the youthful plant in the field gets created to a stature of half meter over the ground level, it is scaled back (for example pruned) to inside a couple creeps off the ground to set it on course to form into a level beat hedge. When completely created, a tea shrub is roughly 1 meter in tallness, and keeps on being pruned in patterns of 1-2 years at low elevation and 3-5 years at higher heights. The circumstance of pruning is likewise subject to the precipitation, as it is fundamental that there is adequate dampness in the dirt. The targets for recurrent pruning of completely created and yielding tea hedges are:
To animate shoot development:
The tea shrubbery is pruned to energize the development of new shoots or 'flush'. Standard pruning likewise forestalls blossoming and organic product arrangement. Moreover, pruning makes a more extensive level top hedge which thus builds the quantity of culling focuses per tea shrubbery.
To keep a solid edge
To keep a helpful stature for simple reaping:
The development of the tea shrubbery must be adjusted to make a low, level, wide bramble to make it effectively available for picking.
Culling
The reaping is done from the full grown tea brambles. Each pluck takes just the flush of two delicate leaves and bud of delicate and delicious new development. Following 7-10 days, the brambles develop new shoots and are then re-culled. This talented occupation is customarily done by ladies who are capable at picking the shoots, severing them by contorting the leaves and bud with their fingers and deftly tossing small bunches of shoots into the transporter crates laying on their backs. Taking two leaves shoots and end bud establishes fine culling and this structures great quality tea, while four leaves and the bud structures coarse culling and yields tea of lower quality.
Between 2000-3000 thousand leaves are expected to deliver only one kilo of natural tea, which means that the colossal amounts of leaf that is culled every day.
When picked, the new leaf is gauged and shipped to the tea plant.