Harvesting and Production

Quality of Origin


The harvest is from April to September, coinciding with a low rainfall season, which results in a slow growth of the shoot and a tea of superior quality.
After picking, the leaves are taken to the factory, where they are transformed into infusion leaves through natural processes.
The traditional orthodox transformation process is comprised several phases:
• Leaf wilting;
• Winding;
• Oxidation or fermentation;
• Drying;
• Selection and packaging.
In order to guarantee the quality of origin, the Porto Formoso Tea Factory regularly controls production quality.