INDUSTRY Indonesian tea faces big challenges amidst increasing global demand for green tea and herbal tea.
Despite having geographical advantages with a tropical climate that is ideal for tea cultivation, the reality on the ground shows a shrinking area of tea plantations and a decline in production.
In 2002, the national tea area reached 150,000 hectares, but will shrink to only 100,000 hectares in 2022.
Also read: Restoring the Glory of the Indonesian Tea Industry
This condition has an impact on reducing national tea production, from 165,000 tons in 2002 to 125,000 tons in 2022.
On the other hand, domestic tea consumption shows a positive trend. Per capita tea consumption increased from 0.23 kg in 2008 to 0.38 kg in 2022, although this figure is still lower than in many other countries.
To overcome this challenge, Indonesia needs to implement strategic steps, such as strengthening plantation production and productivity through the application of modern technology and increasing competitiveness in the export market.
Support for small farmers, who manage almost 50 percent of the total tea plantations in Indonesia, is also needed.
In the future, a strategy is needed so that the Indonesian tea industry can revive by prioritizing historical and cultural approaches, agroecological advantages, as well as seizing opportunities from the increasing demand for tea in the national and global markets.
Tea artisans are skilled tea entrepreneurs who master the concepts of processing, blending and serving tea with a personal touch in every process.
In contrast to mass production, artisan tea prioritizes quality, unique taste, and direct involvement in every stage of production.
These entrepreneurs have a deep understanding of tea cultivation, from selecting plant varieties, land management, to natural pest control.
This knowledge allows them to produce high-quality tea that reflects the unique character of the agroecosystem in which it is grown.
One of the key roles of artisan tea is ensuring the right harvest time, where only young, fresh leaves are picked so that the quality of taste and aroma is maintained.
After being harvested, tea leaves go through a processing process which includes withering, rolling, oxidation, fermentation and drying.
Each process is adjusted to the type of tea you want to produce, such as green, black, white, oolong or pu-erh tea.
