A Day at Dabri Tea's Majherbari Estate: From Sunrise to Your Cup

The journey of a cup of tea from Dabri Tea’s Majherbari Tea Estate in the Dooars to your cup is a true reflection of tradition and craftsmanship. At Majherbari, every step of the CTC (Crush, Tear, Curl) tea production process — from plucking the tender leaves to processing them right within the estate — ensures that each sip you take is rich, full-bodied, and bursting with flavor.

Dawn Breaks: The Awakening of Majherbari Estate

At 5:30 AM, as the mist lifts over the Dooars, the Majherbari Tea Estate awakens. The pluckers step into the fields, baskets in hand, ready to select the youngest, most tender leaves. These leaves are key to crafting premium-quality CTC tea.

Key Point: Only the freshest leaves are plucked early in the morning to ensure maximum flavor and aroma.

Plucking is done carefully, targeting the top buds and young leaves, as these are essential for the bold, brisk flavors of CTC tea.

Mid-Morning: Gathering the Freshly Plucked Leaves

By 9:00 AM, the pluckers return to the factory with their baskets. The beauty of Majherbari Tea Estate is that the processing factory is right on the estate, ensuring that the freshly plucked leaves are processed quickly, locking in their flavors.

Key Point: The freshly plucked leaves are withered to reduce moisture content and prepare them for the CTC rolling process.

Withering helps to soften the leaves, making them more flexible for rolling. This step is crucial in preparing the leaves for the next stages.

Afternoon: The Craft of CTC Tea Making

In the afternoon, the leaves are processed in the factory using the CTC method, which is known for its distinctive characteristics:

1. Withering: Leaves lose moisture, becoming pliable and ready for rolling.

2. CTC Rolling: The leaves are fed into cylindrical machines, which crush, tear, and curl them. This process releases essential oils, enzymes, and juices, giving CTC tea its strong flavor and dark color.

3. Oxidation: After rolling, the leaves are spread out to oxidize. This process darkens the leaves, intensifying the flavor and aroma.

4. Drying: High-temperature drying halts the oxidation process, locking in the flavor.

Key Point: CTC tea is robust, with bold, malty flavors — ideal for strong brews with milk.

Late Afternoon: Sorting and Grading

By 4:00 PM, the processed tea is sorted by size and quality. High-quality leaves are packaged as loose-leaf tea, while smaller, broken leaves (often used in teabags) are sorted into “Dust” and “Fannings” categories.

Key Point: Sorting by grade ensures that only the best leaves make it into premium blends, while smaller grades are used for mass-market tea bags.

The tea is packed in airtight containers, preserving its freshness and robust flavor until it’s ready for distribution.

Evening: From Estate to Your Cup

By evening, the day’s work is complete, but the journey of the tea is just beginning. The freshly packaged CTC tea is ready to be shipped to local distributors, markets, and stores.

Key Point: By processing the tea within the estate, Dabri Tea ensures that every batch is as fresh as possible when it reaches its destination.

The Final Step: Brewing the Perfect Cup

The tea reaches its final destination — your home, ready to brew. As you steep the leaves, the rich, malty flavors infuse the water, creating a cup that embodies the tradition and craftsmanship of Majherbari Tea Estate.

Key Point: Every cup of Dabri Tea represents hours of dedicated work, care, and expertise.

The Circle of Tea

From plucking the tender leaves at dawn to the final sip of your cup, Majherbari Tea Estate ensures that every step in the process is meticulous, creating a rich, flavorful cup of CTC tea. Dabri Tea’s commitment to quality from garden to cup is what makes each tea-drinking experience a moment of tradition and care.