A Taste of Tea and Togetherness at Ciliwung Adventure Camp

 

     Rise and shine! Today was another day full of excitement, learning, and adventure. We were bound for Ciliwung Adventure Camp in Tugu Utara, Bogor, Indonesia—a beautiful place that also hosts a tea plantation. Although the day began with a little confusion about where to meet at Gate 2, we eventually found our way and joined the group. From there, we traveled for more than two hours, some are sleeping but some of us never felt bored along the way. The scenic route and the lush landscape kept us entertained until we arrived.

     Upon arriving at Ciliwung Adventure Camp, we were immediately captivated by the refreshing atmosphere and stunning scenery—lush green tea plantations stretched across the hills, surrounded by cool mountain air. While waiting for the general manager, we took the opportunity to snap photos with our classmates, with the breathtaking lake view below adding to the postcard-like setting. We joined Mr. Aidil, who shared his experience working on tea plantations. He explained the hard work involved in maintaining tea shrubs at just 2–3 feet tall for easier harvesting and emphasized the importance of regular trimming to prevent them from growing into trees.

     Curious about the health of the tea plants, Rodney and I asked about pest problems. Mr. Aidil mentioned that pests like bugs, leafhoppers, caterpillars, thrips, and aphids are common in Indonesian tea farms. While Integrated Pest Management (IPM) is used, the large size of their plantation makes it difficult to rely on organic solutions. Instead, they use synthetic pesticides and fertilizers, which are more efficient but it’s not sustainable at all. We also noticed tall trees interspersed throughout the fields, which provide shade to protect the tea leaves from direct sunlight—important since the leaves are the main part harvested for tea.

     Mr. Aidil also explained the differences between white, green, and black tea. White tea, made from the youngest unopened buds, is rare and expensive due to limited harvests and minimal processing. Green tea comes from slightly older leaves and is steamed or pan-fired to retain its fresh flavor. Black tea, from the most mature leaves, is fully oxidized, giving it a stronger taste and making it the most common and affordable. After the tour, we joined the Plantation Management class, where the general manager give background about tea, the production of tea, proper maintenance, importance of tea on their culture, how production of tea help farmers in their country, lastly the process of making tea from white, green, and black tea but in Bahasa (again we don’t understand) so Pak/Mr Aidil translated it to us and he added that the relations you build in Indonesia are as valuable as the tea itself. After the lecture, we took photos they said the Filipino students always placed at the center. We were deeply touched by how kind and welcoming they were to us. Before lunch, we prayed together, and the food and accommodation were perfect.

     We ended the visit with snacks and warm hospitality that made the day truly memorable.