The Tea Processing at Machu Picchu Pueblo Hotel

The variety of tea in the Machu Picchu Pueblo Hotel are two: Tea of India and Gold Tea, although each type of tea has a different taste, smell and visual appearance. The tea processing for each of the different flavours consists of a very similar set of methods.

At Inkaterra Machu Picchu Pueblo Hotel we cultivate our organic tea free of chemicals so our guests can appreciate quality organic tea. This is the process we take:

We harvest the leaves when the new shoots begin to grow. The collection lasts about a day and new outbreaks are started.

Then they are placed in the dryer. Wilting begins and is intended to soften and make pliable sheets to roll them without breaking them.

The leaf age guideline must be between 25 and 30 days, since this determines the quality in the production of tea.

The damp tea leaves are then rolled to be formed into wrinkled strips, by hand or by using a rolling machine. This rolling action also causes some of the sap, essential oils, and juices inside the leaves to ooze out, which further enhances the taste of the tea. The rolled leaves are placed in a ceramic bowl for a period of 12 hours with a humid atmosphere and a constant temperature of 22 grades.

Drying is the process which aims to stop the fermentation at the desired time. A loose drying process produces a tea high in water and can run the risk of mildew. A strong or long drying process removes the tea aroma, making a large amount of insoluble substances in the leaf.

When completed the process of drying of leaves, the last stage is the selection. The tea leaves are passed through sieves of different sizes that fall in different degrees. The ranking is based on the appearance and leaf size, not the quality or flavour.

Whilst staying at Inkaterra’s Machu Picchu Pueblo Hotel, make sure to experience these sensational aroma teas, whilst emerging yourself in the timeless spirit of the LostCity of the Incas.

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