The Institute of Plantation Studies (IKP), Universiti Putra Malaysia (UPM), conducted a working visit to the BOH Tea Plantation in Sungei Palas, Cameron Highlands on 14 November 2025. This visit was part of a knowledge transfer and industry exposure program for IKP academic staff and researchers. It provided IKP members with the opportunity to gain in-depth understanding of tea cultivation, harvesting, and processing as one of the country’s agricultural products.

🌱 Tea Harvesting: The Art of Picking the Right Leaves

The visit began with a demonstration of proper tea leaf plucking techniques. Only young shoots consisting of two leaves and a bud should be picked to ensure the quality of the tea is not compromised. Incorrect techniques can damage the plant and reduce yield.

Interestingly, the tea bushes at this plantation are over 100 years old and still capable of producing high-quality leaves. However, the main threats to these crops include weeds, diseases, and pest infestations, which require continuous monitoring and careful plantation management.

⚙️ Harvesting Technology

IKP members were introduced to two main harvesting methods: manual (using non-motorized tools) and mechanical. Machine harvesting yields more leaves and shortens harvesting time compared to manual methods. Nevertheless, BOH Plantation maintains a balance between traditional techniques and modern machinery in its harvesting practices.

🏭 From Plantation to Factory: Tea Leaf Processing

The visit continued to the tea processing factory, where participants observed each stage of tea production:

• Initial drying: Reduces moisture content in fresh tea leaves.
• Rolling: Breaks down leaf cell walls to release enzymes and aroma.
• Fermentation and oxidation: Crucial for producing dark-colored, aromatic tea, which is highly demanded in the market. In contrast, green tea does not undergo fermentation, preserving the natural color and flavor of the leaves.
• Final drying and sorting: Ensures quality and separates leaves by size and grade.

Graded tea leaves are then sent to the packaging facility in Banting, Selangor, where flavored teas are produced according to current market demand.

🍵 Exclusive Experience: Tea Tasting

IKP members also had the opportunity to experience a “tea tasting” session, sampling five different grades of tea. BOH staff also taught the proper way to prepare tea, including how water temperature and steeping time affect flavor. Participants also learned the correct way to drink tea to appreciate the subtle aroma and taste of each variety.

🤝 Strategic Partnership Planning Between IKP and BOH Plantations

During the visit, IKP members received a comprehensive briefing on plantation and factory operations from the BOH Plantations management team. The session was led by Mr. Siew Chee Chiang, General Manager of BOH Plantations, who shared insights into the company’s history, achievements, and current challenges in the local tea industry.

IKP members also had the opportunity to meet and engage with Mr. Jason Foo, Chief Executive Officer of BOH Plantations. The meeting opened the door for preliminary discussions on potential collaborations between IKP and BOH in research, plantation technology development, and community knowledge transfer programs.

This visit not only provided participants with firsthand exposure to the tea production process, from plantation to packaging, but also strengthened ties between academia and industry in efforts to advance the nation’s agricultural and plantation sectors.