Fermentation of Tea

Method of Manufacturing and Fermentation of Tea

1. Methods of Manufacturing and Fermentation of Tea By Sakif Ahmed Reg. No.:2012337021 Dept. of Food Engineering and Tea Technology

2. Manufacturing Methods of Tea There are mainly two methods. Orthodox Method. Unorthodox Method.

3. Orthodox Manufacturing of Tea traditional method of tea manufacturing. Preserves the integrity and flavor of the leaf. Whole tea leaves are rolled into various sizes and styles. It is an artisan method . T akes longer to produce but produces an attractive full leaf tea with complex flavor and aroma.

4. Figure 1:Orthodox manufacturing Figure 2: Orthodox tea

5. Unorthodox Manufacturing of Tea Also known as CTC ( Crush, Tear and Curl ) manufacturing of Tea. Y ields small, intentionally shredded pieces of tea. O riginally designed for Commercial Tea Bags. This is mainly a machine-driven production method. C an only produce a one dimensional flavored tea (lacks the ability to produce a wide range of teas and tea flavors ).

6. Figure 3:Unorthodox manufacture Figure 4: Unorthodox Tea

7. Withering Rolling Fermentation Sorting and Grading Drying Withering CTC Fermentation Sorting and Grading Drying Orthodox Manufacture Unorthodox Manufacture Figure 5:Flowchart of orthodox and unorthodox manufacture

8. Fermentation An oxidation process. polyphenols in the leaf gets oxidized by polyphenol oxidase enzyme. Figure 6:Tea Fermentation

9. Objectives of Fermentation E nzymatic oxidation of leaf constituents . T heaflavin Formation (responsible for briskness and brightness of tea). Thearubigin Formation (responsible for colour and strength of tea).

10. Biochemical Changes During Fermentation Mainly two types of changes occur. i . Enzymatic Formation of theaflavin and thearubigin . Breakdown of chlorophyll. Changes in carotenoids , organic acid and neucleotides . ii. Non enzymatic Interactions of oxidized polyphenols and sugar with amino acids . Tanning of enzymes and other proteins. Reduction of number of microorganisms.

11. Factors Influencing Fermentation Time of fermentation (60-90 minutes) Temperature (optimum 27°C) Humidity (RH=95%) Aeration ( air contact is essential) Thickness of spreading (higher density leaf should be spread in lesser thickness than the lower density leaf) Cleanliness ( sterilization )

12. Methods of Fermentation Conventional: i . Floor fermentation (better air contact ) ii. Sheet metal rack and glazed tiles (ensures cleanliness ) Modern Methods: i . Trolley fermentation (economical) ii. Drum fermentation (gives tea better appearance ) iii. Continuous Fermenting Machine (CFM) (eradicates microorganisms)

13. Floor Fermentation Rack Fermentation Figure 7:Conventional fermentation methods

14. Drum Fermentation Continuous Fermenting Machine (CFM) Figure 8:Modern fermenting methods

15. Hygiene Control Cleaning of Fermenting room daily. Roller should be frequently cleaned. Fermenting room should be more ventilated. Humidified air flow should be maintained .

16. References http :// www.tocklai.net/activities/tea-manufacture/factory-hygiene/ https://en.wikipedia.org/wiki/Crush,_tear,_ curl http ://www.upasitearesearch.org/orthodox / http://www.upasitearesearch.org/ctc / https:// www.teatulia.com/tea-101/tea-processing.htm Tea Science by D.L. Sana

17. Thank You