Steeped in Tradition: A Visit to Ciliwung Tea Plantation

Our 12th day in Indonesia took us to the serene highlands of the Ciliwung Tea Plantation, one of the largest and most prominent tea plantations in the country. Spanning over 800 hectares of lush, rolling hills covered in vibrant green tea bushes, the plantation was a breathtaking sight truly a hidden gem in the Indonesian countryside.

It was a great opportunity to visit such a significant site for Indonesia’s agricultural and cultural heritage. The cool, crisp mountain air and panoramic views made the experience feel like something out of a postcard. But beyond the scenery, we were there to learn—and the learning was just as rich as the tea we would later taste.

As we explored the plantation, we were introduced to the process of tea cultivation, from planting to harvesting. It was amazing to see the precision and care that goes into producing tea, something we often take for granted in our cups.

Later, we gathered for a lecture led by the plantation manager and general manager, who shared with us in detail the importance of tea in Indonesia. Tea is not just a beverage here—it is a major agricultural product, a part of the national identity, and a contributor to the economy through both domestic consumption and international exports.

We learned about the common challenges faced by tea plantations in Indonesia, particularly those at Ciliwung. These include pest infestations, such as tea mosquito bugs and red spider mites, as well as climate-related issues that affect yield and quality. Managing these challenges requires a combination of traditional knowledge and modern agricultural practices, and it was inspiring to see how the plantation is adapting to meet these needs.

They also introduced us to the tea market—how tea is graded, valued, and sold both locally and globally. One of the most fascinating parts of the discussion was about the different types of tea—white, green, and black tea—and what makes each of them unique. We discovered that:

• White tea is the most delicate and rare, made from young tea leaves and buds, which is why it’s often the most expensive.

• Green tea undergoes minimal processing, preserving its natural antioxidants.

• Black tea, on the other hand, is fully oxidized, giving it a bold flavor and longer shelf life.

We were amazed to learn how processing methods, harvest timing, and even altitude contribute to the taste and price of each tea variety.

And of course, no visit would be complete without tasting the teas ourselves. We had the delightful chance to try several freshly brewed teas, each with its own aroma, flavor profile, and warmth. It was a relaxing and immersive moment—sipping tea while surrounded by the very plants they came from.

This visit not only deepened our knowledge of agriculture and economics but also gave us a chance to slow down and truly appreciate the beauty of Indonesian nature and culture. The cold climate, the mountain views, and the tradition steeped in every cup of tea made this experience one of the most memorable parts of our journey so far.