The Journey of Black Sea Tea: From Bud to Cup

The story of the tea in your cup begins on the misty slopes of the Black Sea. In the first weeks of May, tea plants produce “sürgün”—these fresh shoots, consisting of two leaves and a bud, are the most prized part of the tea. Çaysa The word “filiz” in Filiz Çay’s name refers exactly to this.

Harvest: At the First Light of Day

The shoots are picked by hand or with special shears in the cool of the morning. If the harvest is delayed, the leaves become tough, and the flavor diminishes. The freshly picked tea is transported to the factory without delay; because fresh tea is alive and must be processed within hours.

Wilting and Rolling

At the factory, the fresh leaves are first withered using a stream of warm air, causing them to lose some of their moisture and become pliable enough for processing. The leaves are then rolled in rolling machines; this breaks down the cell walls and releases the natural juices that give the tea its flavor.

Oxidation: The Birth of Color and Aroma

The rolled leaves are allowed to rest in a cool, humid environment. During this stage, as the leaves come into contact with air, they turn from green to a coppery red—this is where black tea’s characteristic color, aroma, and body are formed. Even a single minute can alter the flavor; this is where the artistry lies.

Drying and Sorting

Once oxidation is complete, the tea is dried in ovens to reduce its moisture content to about three percent. The leaves are then sorted by size using sieves: whole-leaf teas become loose-leaf teas, while fine fragments are used in tea bag blends. The Çaysa, Çaysan, Ruba, and Şule blends are created separately according to taste preferences following this sorting process.

Until It Reaches Your Cup

The packaged tea is rested in storage facilities protected from light and moisture and shipped while still fresh. Every package leaving our facility in Tekkeköy, Samsun, is shipped in airtight packaging to ensure it retains the freshness of the day it was packed. The next time you enjoy a cup of tea, take a look at your cup: that vibrant red hue is the result of the hard work put in on May mornings.