Production
Our 6-step production process from garden to glass: resting, withering, rolling, fermentation, laboratory tasting, and packaging.
Çaysa Filiz Çay · From Rize to Samsun
Careful Production from Shoot to Glass
For 23 years we have worked shoulder to shoulder with tea growers in Rize, carefully preserving a taste Turkish people cannot do without. Fresh young leaves picked in season pass through the hands of our masters at every stage: holding, withering, rolling, fermentation, laboratory and packing.
Holding Unit
Freshness Is Not Lost on the Way
Fresh green tea leaves collected from growers and brought to the factory are taken into the holding unit without any spoilage or loss of quality. Balancing the excess moisture in the leaf starts here.
Processed on the same day, the leaves carry their young-shoot freshness intact into the next production steps.
Withering Unit
The Leaf Is Prepared for Rolling
Leaves from the holding unit are spread in withering troughs; a controlled flow of warm air gradually lowers their water content.
The withered leaf becomes supple, so during rolling it takes shape while keeping its aroma, without breaking apart.
Rolling and Oxidation
Color, Aroma and Taste Emerge
After the pre-cutter, the leaves are broken in the rolling unit so that the cell sap spreads over the leaf surface. Then, in the oxidation unit, the characteristic qualities of the tea are brought out; color, aroma, taste and flavor form here.
The oxygen-saturated leaves pass through special separating sieves; tea that needs further work is separated and processed again.
Fermentation and Drying
Turning into Black Tea
Leaves from the sieving unit undergo a chemical change through fermentation and become black tea. This process, which directly affects color, brightness, scent and aroma, is run under the close control of our experienced team.
Once fermented, the tea passes through a 100 °C oven to remove moisture; it is then sieved and graded by particle size and stored in big-bag sacks.
Laboratory
Five-Parameter Tasting
Samples from the blended teas are sent to the laboratory; our expert tasting team assesses each batch on five parameters: color, physical appearance, infused leaf, taste and aroma.
A blend that does not pass this assessment cannot enter the packing line. Our aim is to offer the same quality and the same taste in every pack.
Packing Facility
From Samsun to All of Turkey
Blends that pass tasting come to our packing facility in Tekkeköy, Samsun. They are packed on hygienic lines in packaging that preserves freshness and aroma.
From teapot bags to boxed tea, every format is handled with the same care until it reaches your table; only fresh tea goes on the shelves.
Çaysa's Journey
The rest is the journey of Çaysa Filiz Çay. Some drink their tea light, some strong, some with one sugar… A slender tulip glass sometimes joins the conversation and sometimes eases the tiredness of the day. Wherever there is a glass of tea, there is warmth.
Tea is produced in Rize and enjoyed all over Turkey — and every time, its journey ends in a smile.
