Lockhart Tea Factory — Local services in Kerala

Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates.53] Some varieties can also tolerate marine climates and are cultivated as far north as Cornwall in England,[54] Perthshire in Scotland,[55] Washington state in the United States,[56] and Vancouver Island in Canada.[57] In the Southern Hemisphere, tea is grown as far south as Hobart on the Australian island of Tasmania[58 and Waikato in New Zealand.60]

Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting.[53] In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 in) of rainfall a year and prefer acidic soils.[61] Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour.[62]

Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C. sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being,[63] Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size. The Cambod type tea (C. assamica subsp. lasiocaly) was originally considered a type of assam tea. However, later genetic work showed that it is a hybrid between Chinese small leaf tea and assam type tea.[64] Darjeeling tea also appears to be hybrids between Chinese small leaf tea and assam type tea.[65]

A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed,[53] but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.[66]

Only the top 1–2 inches (2.5–5.1 cm) of the mature plant are picked. These buds and leaves are called 'flushes'.[67] A plant will grow a new flush every seven to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas.[53] Several teas are available from specified flushes; for example, Darjeeling tea is available as first flush (at a premium price), second flush, monsoon and autumn. Assam second flush or "tippy" tea is considered superior to first flush, due to the gold tips that appear on the leaves.

Pests of tea include mosquito bugs of the genus Helopeltis (which are true bugs that must not be confused with the dipteran) that can tatter leaves, so they may be sprayed with insecticides. In addition, there may be Lepidopteran leaf feeders and various tea diseases.

Chinese (small leaf) type tea (C. sinensis var. sinensis) may have originated in southern China possibly with hybridization of unknown wild tea relatives. However, since there are no known wild populations of this tea, the precise location of its origin is speculative.[29

Given their genetic differences forming distinct clades, Chinese Assam type tea (C. sinensis var. assamica) may have two different parentages – one being found in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western Yunnan (Lincang, Baoshan). Many types of Southern Yunnan assam tea have been hybridized with the closely related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam type tea (also C. sinensis var. assamica). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet. However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an...

Lockhart Tea Factory established in 1936, stands as a testament to the traditional methods of orthodox tea processing. The factory is located at Lockhart, just a minor deviation off the Munnar Gap Road. The scenic drive through expansive tea plantations will reach to the factory.

Currently operated by the Harrisons Malayalam, now owned by the RP Goenka Group (Sanjeev Goenka), the factory remains a bustling hub of activity. Visitors can often witness tea sacks being loaded onto lorries bound for export to various countries.

Tickets for the factory tour are priced at Rs. 250 per person, and are available at the factory entrance. Online payment is mandatory, though both cards and UPI are accepted. Given the weak mobile network in the area, Wi-Fi access is provided for ease of transaction. For those who prefer not to take the tour, the outer premises of the factory can still be explored.

The staff at the ticket counter are courteous and helpful. The man we interacted with spoke fluent English, Tamil, and Malayalam, and was explained the tour process in a friendly manner.

The guided tour of the factory is highly informative. Visitors are walked through the various stages of tea production—from withering and rolling to oxidation and drying—gaining insight into how black, green, and white teas are traditionally made. Our guide, an enthusiastic factory employee, explained the operations in English & Hindi with humor and clarity, making the tour both engaging and educational.

Following the tour, a tea tasting session allows visitors to sample various grades and flavors of teas produced at the estate. There is also a sales outlet on-site where teas can be purchased.

For a more immersive experience, visitors can opt to stay at the Lockhart Bungalow, a colonial-era accommodation located within the estate.

The Lockhart Tea Factory and Museum is a recommended destination for anyone interested in Munnar’s rich tea heritage and traditional...

The Lockhart Tea Factory is an amazing place to visit for anyone interested in the history and making of tea. Founded by Mr. Rosenberg in 1879, this estate has been home to a traditional tea factory since 1936. It's not just a factory but also a museum showcasing all the traditional ways of tea production. They have a wide variety of teas, and the staff there explain the uses of each tea leaf, making it a very informative experience.

The entry ticket costs ₹250 per adult, which includes a short tour of the factory. During my visit, they accepted only cash or card because the UPI was not working due to poor network coverage. Despite this small hiccup, the visit was well worth it. A knowledgeable guide walks you through the factory, explaining the tea-making and extracting process in detail. It's fascinating to see how tea is made, from the leaf to the final product.

After the tour, they take you for tea tasting, which is an experience in itself. We got to taste a wide range of teas, from the most expensive and subtle white tea to the more robust black tea and even the lowest quality tea dust. It was interesting to taste the entire spectrum and learn about the different qualities and types of tea.

Moreover, if you find a tea you love, you can purchase it directly from the factory. They offer a 10% discount on purchases made directly there, which is a nice bonus. Buying tea here means you're taking a piece of the Lockhart Tea Factory's history and tradition with you. It's a must-visit for tea lovers and anyone curious about the history of...