Name: How Tea Is Made At The Oldest Tea Farm In Europe | Regional Eats
Uploaded: 2022-04-14T17:11:13.000Z
Duration: 10 min 1 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

To-infinitive

Claudia Romeo: You might not expect to find

but there is actually one off the coast of Portugal

On this island alone, in the 19th century,

It's 138 years old, and they still make tea

Gorreana makes both  black and green tea.

For black tea, depending on which leaf it comes from,

Madalena Motta: This is a strong tea, pekoe.

And this is broken  leaf. Very light tea.

So, why is it that this plant grows so well

And because it rains a lot, the land is acid.

So our tea is different from other teas by the taste.

And the green tea doesn't have a fishy taste on the end.

So this is the perfect place to have tea.

Claudia: The tea plant is not native to the Azores.

It was brought here  over two centuries ago,

after a fungal disease wiped out São Miguel's

main source of trade  at the time, oranges.

The Camellia sinensis couldn't have found

Madalena: And here,  the plants don't die,

until the leaves become too strong to make a good tea.

harvesters first have to  cut the sides of the plant.

but harvesting them is  not a light job at all.

The same way water  plays an important role

it makes life difficult for the harvesters

when they have to bring the leaves indoors.

A bag of wet leaves like  this weighs around 15 kilos,

which conveniently follow the transformation

On the first floor,  there is a wilting room.

It's a warm room where the leaves stay for 12 hours

to let the water evaporate and the leaves soften.

So, how many leaves do  you collect on average?

Madalena: To make 1 kilo,  you need 5 kilos of leaves.

To make black tea, leaves fall in this cylinder

to be rolled on the ground floor of the factory.

Rolling releases the  juices of the leaves.

which happens in the  basement of the factory.

to start dividing leaves into  the three grades of black tea.

but the noise from the  rolling machines was so loud

that our microphones didn't really catch much of it.

that occurs after the leaves are exposed to the air.

This contributes to  the aroma of the tea.

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How Tea Is Made At The Oldest Tea Farm In Europe | Regional Eats

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