The quality of tea is influenced by the number of leaves plucked along with the bud. The most premium teas are made from just the bud and the first two leaves, referred to as "two leaves and a bud." These parts contain the highest concentration of flavors and nutrients. When more leaves are plucked, the quality decreases as these additional leaves contain fewer desirable compounds.

The primary difference is in the oxidation process. Black tea undergoes full oxidation, where the leaves turn black and develop a robust flavor profile. Green tea, however, is not oxidized. The leaves are quickly steamed or pan-fired to retain their green color and preserve a fresh, grassy flavor.

Plucking the bud by mistake can significantly impact the plant’s growth, as the bud is the growing tip. Removing it can halt further development, reducing the yield and potentially damaging the plant's overall health.

Quality control measures include: Harvesting: Use of standardized tools to ensure uniform plucking height. Withering: Controlled environments are maintained to regulate moisture levels consistently. Rolling: Regular calibration of machinery to ensure the proper application of rolling pressure. Oxidation: Temperature and humidity are monitored to achieve the desired oxidation levels. Sorting: Mechanical and manual sorting are performed at multiple stages to ensure uniform leaf size and quality.

Currently, tea waste is managed by composting and using it as animal feed. Potential improvements include converting waste into biochar for soil enhancement, producing biogas from organic waste, and exploring other industries where tea waste can be repurposed.

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